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7 hrs ago | Sacramento Bee Newspaper
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Are you a white or dark meat fan? Should you brine your turkey to keep it flavorful and moist? Does it matter if you stuff your turkey before or after it's cooked? These are the ever important questions that plagued many cooks around this time of year.
Photos of golden-crisp cooked turkeys, dark red cranberry sauce, family football, and the lighting of menorahs crowded Instagram on Thursday.
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A few years ago the Thanksgiving craze was the "turducken" abomination. I counter-programmed pheasant and duck just to get even.
Originally cooked in the 15th Century, the unusual dish has been recently recreated by one experimental historian from an old recipe The recipe instructs cooks to boil and drain the animals before slicing them in half at the waist and sewing them together Historians believe the cockenthrice might have been inspired by explorers' trips to the ... (more)
Our email inboxes, like yours, have been in Operation Overload this week, glutted with sweet potato soufflA© recipes, deals of the day, countdowns to Black Friday with BIG SAVINGS and FREE SHIPPING, door-buster coupons, notices of Santa bar crawls, and more directions for the use of cream cheese than an old Paula Deen cookbook.
You've heard about the turducken. You've seen the EpicMealTime monstrosity known as the Turbaconepic .
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What's the strangest food you have ever seen or eaten at Thanksgiving dinner? Was it a tofu turkey, AKA "tofurkey" - a cooked mound of tofu shaped like a turkey? Perhaps you've sampled the "turducken," a triple-poultry meat combination that stuffs a boneless turkey with a boneless duck and a boneless chicken.