For the brine: In a large pot on medium-high heat, add 6 quarts (24 cups) water and the salt, peppercorns, sage, thyme and lemon. Bring to a boil, lower to a simmer and simmer until the salt is ...
The practice of deep frying turkeys started in Louisiana near the turn of the century, an off shoot of a food culture used to cooking for large crowds in big pots outdoors. Justin Wilson, the great ...
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