【watch free porn movies online】

For 36 years home cooks preparing for Thanksgiving have watch free porn movies onlineturned to Butterball Turkey Talk-Line for answers to their myriad of cooking questions.

Because, as it turns out, people get really freaked out by the idea of cooking their own massive turkey. They're heavy! They're expensive! Your guests are counting on you to deliver a nice, juicy bird, ideally by 5 p.m. so that they can get ahead of traffic on the way home! All this, coupled with pointed remarks from relatives on your carving technique – it can feel like too much to handle.

SEE ALSO: Persimmons are better than pumpkins. Don't fight me on this.

But the professionals at the Turkey Talk Line want you to know it doesn't have to be this way. You can have a beautiful bird on the table just in time for dinner, and it doesn't have to cost you your sanity. How? By cutting out a few common missteps.

At a special mini version of the Talk Line's expert training session, we caught up with a few of the line's seasoned professionals. Here's their best advice:

1. You need way more time than you think to thaw your frozen bird

Should you select a frozen turkey, be sure you're factoring in the time it'll take to thaw your bird completely. In some cases – especially if you're buying turkey for a crowd – that means days (yes, that's plural) of defrosting in the fridge. Butterball's Talk Line experts estimate you'll need one day for every four pounds of turkey, so...start clearing out the fridge now.

Mashable Trend Report Decode what’s viral, what’s next, and what it all means. Sign up for Mashable’s weekly Trend Report newsletter. By clicking Sign Me Up, you confirm you are 16+ and agree to our Terms of Use and Privacy Policy. Thanks for signing up!

Original image has been replaced. Credit: Mashable

2. You actually don't need to brine your turkey

Sure, you can brine your turkey if that's how you prefer to do it. But for most turkeys, especially ones that come pre-seasoned, it's not a necessity. Butterball's 33-year Talk Line veteran Carol Miller says skipping brining helps you control the level of salt in your food, especially if you're working with a pre-seasoned bird. Plus, as long as you're seasoning the bird inside and out with salt, you're going to get a juicy, flavorful bird.

Original image has been replaced. Credit: Mashable

3. If you're looking for a uniformly browned skin, skip the butter

Very important note for butter devotees (like myself):This Talk Line tip does notrefer to any butter you might put under the bird's skin. Please do that. It tastes great. But if you're looking for a uniformly browned turkey, Butterball says it's better to coat the skin in oil, as the milk solids in butter will burn in the oven leaving dark brown specks all over your bird.

4. You also don't really need to baste your turkey

Shocking, I know, but apparently it doesn't do much for the flavor. As Miller notes, opening and closing your oven door multiple times just lowers the temperature and slows down the cooking process. She says it's fine to baste a few times during the cooking process, but don't overdo it.

5. Don't use a serrated knife to carve your turkey

Talk Line expert Christopher Clem says that when it comes to carving, stay away from the serrated knives, as those tend to tear up the meat too aggressively. After you've given your turkey ample time to rest (at least 20 minutes, Miller says), carve your bird with a sharp knife or even, as Clem noted, an electric knife if you've got one.

Original image has been replaced. Credit: Mashable Original image has been replaced. Credit: Mashable

Additional reporting by Michelle Yan.

BONUS: By the way, you can totally cook turkey in a microwave

• Games
• Science
• Digital Culture
• Shopping
• Life
• Social Good
• Deals
• Entertainment

• NYT Connections Sports Edition hints and answers for May 19: Tips to solve Connections #238
• Need a Mirror? You’re in Luck: They’re Everywhere
• Life, Like This Painting, May Contain Hidden Skulls
• 'The Fall of the House of Usher' finale: Every word of Madeline's monologue
• Best robot vacuum deal: Save $200 on Eufy X10 Pro Omni robot vacuum
• “Own It!”: The Most Grating Phrase of the Moment
• Influencers are being banned from cafes, even towns. Why?
• Comfort Reading: On Lee Bailey’s Cookbooks
• I'm a college professor. My advice to young people who feel hooked on tech
• The Political Novel: An Interview with Édouard Louis

• Asghar Farhadi's 'A Hero' review: No good deed goes unpunished
• Cheaper COVID
• TikTok is adding new features to fight antisemitism
• 'Dexter,' 'Yellowjackets,' and more outstanding shows to binge on Showtime
• Too many browser tabs open? Here's why you should stick to one at a time.
• Peloton is connected to another TV heart attack, this time on 'Billions'
• Your gas stove is leaking way more methane than you think
• 'Wordle': The worst starting word is revealed in a viral TikTok
• Grounded kid leaves a salty message while powerwashing the deck
• The best EV for every type of driver, including speed demons, budgeters, and more

• How to Settle Down with Dystopia
• 'The Fall of the House of Usher': Who exactly is the Pym Reaper?
• What are Meta's AI Personas, and how do you chat with them?
• Remember When NYC Had Natural Springs? Me Either…
• Amazon Pet Day: All the best deals
• James Webb Space Telescope memes blast off to the furthest depths of the universe
• Chatting with Meta's dystopian AI personas leaves more questions than answers
• Comfort Reading: On Lee Bailey’s Cookbooks
• The Mismeasure of Media
• NYT's The Mini crossword answers for October 16

• Contingent No More
• Drag queen Trixie Mattel is TikTok's star of the week
• Bumble expands nonbinary app experience and gender options
• How to protect your privacy in a post
• Dyson V8 Plus cordless vacuum: $120 off at Amazon
• The Norwegian
• Poem: “April to May,” by Joyce E. Peseroff
• Waterworks: The Original Robots
• Best Sony headphones deal: Over $100 off Sony XM5 headphones
• Bumble expands nonbinary app experience and gender options