Q: If you're buying a prepackaged turkey, there's a good chance that your turkey contains a few extra organs (or giblets), such as the kidney, liver, heart, and gizzard, in the cavity of the turkey. Remove these and set them aside. Sometimes, the giblet pouch is in the neck cavity instead of the main body cavity. You may also find the neck in 1 of these cavities. A good idea for the giblets is to incorporate them into your stuffing recipe. Saute them in a bit of butter or oil and add them sparingly to most stuffing recipes for added flavor. Many people choose to make broth or stock from the innards of the turkey. Cut them up, along with a diced onion, a couple carrots, as well as a couple stalks of celery, and add them to a pot of boiling water. Add a bit of salt, peppercorns, and several bay leaves to the pot and boil for several hours, skimming the foam off the top every so often. (optional). A brine is a bath of flavored salt water that you soak your bird in for 24 hours before smoking it. Brining your turkey will add extra flavor and help it stay moist during the cooking process. Here is a basic brine recipe you can try for your turkey: Bring 2 gallons (7.6L) of water to a boil in a large saucepan. To it, add 4 cups (1 kg) of salt, 4 cups (800 g) of sugar, 1 bulb of garlic (cut in half), 1 cup (192 g) of black peppercorns, and your choice of fresh herbs (thyme, rosemary, lavender, sage, and marjoram all work well). Turn off the heat and allow the salt and sugar to dissolve completely. Let the mixture steep for 5 minutes. Add the basic brine to a large cooler filled with 3 bags of ice and stir it. To the cooler, add 1 gallon (3.8L) of apple cider, and 4 each of lemons and oranges, sliced in half. Submerge your turkey in the cooler, making sure it is entirely covered with liquid. Let your bird soak for at least 24 hours, turning the turkey every 6 to 12 hours. Try to keep the cooler in a cold place; if the temperature of the brine goes above 40F (4C), add extra ice to keep the solution cool and prevent the growth of bacteria. Be sure to rinse your turkey after brining it, otherwise the meat may be saltier than you would like. completely if it's frozen. If you chose not to brine your turkey and you purchased a frozen one, you'll want to thaw it completely before smoking it. Thawing a turkey in the refrigerator takes longest but is the safest method for completing the task. Place the turkey in a large bowl or pan and let it sit in the refrigerator for 1 day for every 5 pounds (2.3kg) of bird. You can also thaw a turkey by covering it in cool water. Submerge the wrapped turkey in a sink full of cold water. It will need to stay in its cold water bath for 30 minutes for every 1 pound (0.45kg) of bird. If you chose not to brine the turkey, you can add flavor by putting some seasoning on its skin. Rub a generous amount of oil or butter over the entire bird. Sprinkle it with salt, pepper, and any other desired seasoning. Get creative! A dry rub is a combination of dry spices that you rub into the skin of the turkey, coating it in flavor. For a basic but classic holiday rub, try a combination of kosher salt, pepper, dried thyme, dried rosemary, dried sage, and garlic powder. A glaze is a thick, usually syrupy mixture that is brushed onto meat and which reduces once cooked, concentrating its flavors. Consider going with this holiday-themed glaze consisting of cranberry juice, maple syrup, apple cider, and brown sugar. Who says smoking a turkey needs to be fancy? Give basic seasoning a try. Coat the turkey liberally with oil or softened butter and rub salt and pepper over its skin. You're ready to cook.
A: Remove any organs that may be in the turkey's cavity. Decide whether to brine the turkey Thaw your turkey Cover the thawed bird with a rub, a glaze, or basic seasoning.

Article: You want to ensure your hands are completely clean before you sit down for your meal. In Indian culture, the left hand is commonly viewed as dirty and unsanitary, and therefore rude to eat with. Avoid serving, eating, or touching any of the food with your left hand. Avoid letting the food touch your palms. Hold the food near the tips of your fingers when you're bringing it to your mouth. It's custom to sample each dish individually. This goes for any main dishes and side dishes but does not include the bread, rice, or daal. For example, you wouldn't mix a vegetable dish with a meat dish in the same bite, or eat one of the side dishes with one of the main dishes in the same bite.
Question: What is a summary of what this article is about?
Wash your hands before you eat. Eat with your right hand only. Use only your fingers to pick up food. Take bites of one dish at a time.

Q: Blisters commonly form on feet, often due to poorly-fitting shoes. Shoes that are either too big or too small for your feet can apply pressure and friction to areas of your skin and cause blisters. Buy shoes in the middle of the day, when your feet have swollen a little bit but not as much as at the end of the day. Ask a salesperson to help you determine your proper shoe size. Blisters often form when your skin stays in contact with moisture. Avoid foot blisters by keeping your feet dry. Wear moisture-wicking socks when you're going to sweat. Change your socks and shoes when they get wet. You can also dust the inside of your socks with talcum powder to absorb moisture. If you know an area of your skin is likely to rub on something - your shoe, a piece of sporting equipment, etc. - apply a layer of moleskin over the area. This can help prevent the friction that causes blisters. If you have a mild blister, it can also keep the area protected enough to prevent the blister from popping or tearing. If you already have a blister, stop doing whatever caused it. Wear a different pair of shoes, for instance. Avoid doing the activity that irritated your skin - continuing to do so could make your blister worse or cause it to pop. You can resume the activity when your blister heals. Hands are another common area for blisters. Protect your hands with gloves if you're playing a sport, gardening, using tools, or doing something repetitive with your hands. Your gloves should fit snugly but not be constricting. Rowers often get hand blisters, and should use gloves or a soft wrap to protect their skin.
A:
Wear shoes that fit you well. Keep your feet dry. Apply moleskin to tender areas. Stop the action that caused the blister. Wear gloves when using your hands.