Thanksgiving USA: Most-Searched Recipes
Oregon: Corn Bread Dressing
North Carolina: Deep-Fried Turkey
Colorado: Brined Turkey
Directions: In a large stock pot or small, clean cooler, combine 2/3 cup kosher salt; 2/3 cup firmly packed dark-brown sugar; 1 cup hot water; 3 cups cold water; 1 onion, halved and thinly sliced; 2 cloves garlic, slightly crushed; 1 jalapeno, sliced; and 12 whole black peppercorns. Add enough water to cover turkey by 1 inch. Cover and refrigerate overnight but not longer than 8 hours. Dry turkey inside and out, including cavities, and proceed with your favorite cooking method.
It's easy to carve a turkey perfectly, every time. Watch this step-by-step how-to video from our Kitchen Basics series.
We don't have a recipe for this, but if you're brave enough, you should bone a chicken and duck, removing legs and wings. Then, bone a turkey, leaving legs and wings. Flip over turkey, so it is skin side down. Place a small layer of stuffing over the turkey. Top with the boned duck, skin side down, and a second layer of stuffing. End with the boned chicken, skin side down, and a thin layer of stuffing. Secure the chicken closed with a long metal skewer. Secure the duck around the chicken with a second long metal skewer. Now, wrap the turkey around the chicken and duck and sew or secure closed. Remove skewers from chicken and duck. Flip turkey over, so it is breast side up. Season as desired. Roast at 325 degrees F for 3 to 4 hours, until internal temperature registers 180 degrees F on an instant-read thermometer.