If you bought your turkey from the store, there might be a package of innards or other organs inside of the turkey. Locate the cavities between the legs of the turkey and at the top of the turkey where the neck would be, and use your hand to grab and pull out everything that's inside of the bird. You can set them aside for later. Some people save the giblets for making a delicious giblet gravy to drizzle over the turkey. If you don't want to eat these parts, you can discard them as soon as you remove them from the bird. Sometimes, after thawing the turkey, it can appear wet. Grab a paper towel and blot the water off of the turkey before you season it to ensure that the seasoning sticks to the skin. Any additional bacteria on the turkey will cook off during the roasting, so don't worry about trying to get the bird completely clean. Avoid running water over the turkey or using a kitchen towel to clean it, as this can spread bacteria throughout your kitchen from drips or splashes of the contaminated water. For an easy dry brine, combine 0.5 teaspoons (2.5mL) of kosher salt per 1 pound (0.45kg) of turkey with 1 tablespoon (15mL) of black pepper and the zest of a lemon. Then, rub the salt mixture all over the bird and let sit for at least an hour. You can allow the brine to sit on the turkey for up to 2 days before cooking, and you can apply the brine even when the turkey is thawing. You can add extra black pepper or other seasonings to taste! For a wet brine, place the turkey in a large pot, combine 0.5 teaspoons (2.5mL) of kosher salt per 1 pound (0.45kg) of turkey with 1 tablespoon (15mL) of black pepper and the zest of a lemon, and fill the pot with water until the turkey is submerged. As the turkey is marinating in the water and brine, place it in the refrigerator to keep the temperature at a safe level. if you want a savory side dish for the turkey. Stuffing is a bread mixture that can be cooked inside of the turkey to absorb the juices. To make the stuffing, simply mix 4 cups (950mL) of scored bread, 1 cup (240mL) of chopped celery, and 1 chopped onion together, and use your hands to completely fill the cavity of the turkey by packing the mixture into it. Be aware that stuffing will add extra cook time to the recipe. Add an extra 30 minutes to the cook time if your turkey is stuffed. to ensure evening cooking. Trussing is the process of using twine to tie the legs and wings to the turkey. It ensures that the turkey cooks evenly on all parts. To truss the bird, secure the wings to the turkey by wrapping baker's twine around the body of the turkey, then cross the twine under the bottom of the bird. Finally, tie the legs together. You can also truss a stuffed bird to keep the stuffing from coming out of the cavity while the turkey is in the roaster.

Summary: Reach into the turkey to remove the giblets. Wipe the turkey with a dry paper towel to remove excess moisture. Apply a dry brine for seasoned, crispy skin. Make a wet brine instead for moister skin. Stuff the turkey Truss the turkey

Washing the scallions before freezing them is especially important if they're fresh from your garden. Fill a large bowl with the water and vinegar and place the scallions in it. Let them soak for a few minutes before you rinse them off in the sink. That way they'll be ready to use when you take them out of the freezer. Lay the scallions flat on a cutting board and cut off the roots with a sharp knife. The roots are the white parts at the ends of the stalks. Then, bring the knife from one end of the stalks to the other, making swift cuts through the scallions every .25 inches (0.64cm) or so. Use a baking sheet that can fit in your freezer. Line it with parchment paper so the scallions don't stick to the metal. Freezing the scallions on a baking sheet first will prevent them from clumping together in the freezer. After 3 hours, remove the baking sheet. It's OK if they're not completely frozen yet. Open the bag and use a spatula to slide the scallion pieces off the baking sheet and into the bag. Once all the scallions are in the bag, use your hands to press excess air out from the bag and then seal it. Write the date on the plastic bag so you know how long the scallions have been frozen for. If you don't have a sealable freezer bag, put the scallions in an empty water bottle with the cap on instead. Frozen scallions lose their crunchy texture, so avoid putting them on salads or other recipes without cooking them first. To use your frozen scallions, simply remove them from the freezer bag and add them to the dish you're cooking. Frozen scallions can last up to a year in the freezer.

Summary: Soak the scallions in 5 parts water and 1 part white vinegar, then rinse. Chop the scallions into small pieces. Spread the chopped scallions on a small, lined baking sheet. Put the baking sheet in the freezer for 3 hours. Transfer the scallions into a sealable freezer bag. Freeze the scallions until you're ready to cook with them.

Find out which size you need to purchase by checking the tag on your mattress. Queen and King are the easiest bedding sheet sets to find in stores, while Full and Californian King are a bit more rare. Twin bedding sets are usually made for single-person beds. Be sure to look for fitted sheets that are deep enough to fit over the mattress, and take mattress thickness into consideration. Sheet sizes are typically as follows: Twin, 39 x 75"; Full, 54 x 75"; Queen, 60 x 80"; King, 76 x 80". The type and quality of fabric you choose will affect how comfortable you are as you sleep, so choose wisely; cotton or cotton blends are the most recommended choice. Flannel sheets can keep you warm in the winter, but on warmer evenings you could be too hot in flannel sheets. Do you want a stripe, polka dot, or a floral design? The bedding is the first thing that people will notice when they walk into your bedroom, so select bedding that matches your tastes. If you want to make an impression, choose bold colors; if you would rather display understated bedding, choose muted, cool colors such as dark blue or grey. Thread count refers to the density of the weave in threads per square inch. The higher the thread count is, then the more expensive the sheets are because more material, spun more finely, is needed to make them. Higher thread count indicates better quality. At minimum, your thread count should be 175-200, but for quality sheets, aim for a thread count of 350.

Summary: Choose sheets that will fit your mattress. Choose a sheet material. Decide on a style and theme for your sheets. Check the thread count on the label.

Fill a cup or bowl with lukewarm water and add two or three drops of alcohol-free detergent. Soak a soft rag in the solution and gently rub the gloves with it. Turn the gloves inside out and wash their interiors with the rag. Hold the gloves under a gentle stream of cool, running water. Rinse them just enough to remove any suds, but don't completely saturate them. Rinse the insides then turn them right side out and rinse the exteriors. After rinsing the gloves, use a clean, dry towel to soak up excess water. Turn the gloves inside out again and squeeze the towel around them to ring out moisture. Then turn them right side out, towel dry the outsides, and hang them to completely air dry. Hang your gloves away from direct sunlight to air dry. When the gloves of are dry, apply a leather or glove conditioner to the leather palms. Use a clean, lint-free cloth to rub a small amount of conditioner onto the surface, let it set for a few minutes, then use another cloth to wipe the gloves once more. Use a baseball glove conditioner, leather shoe conditioner, or other treatment designed for leather.
Summary: Rub the gloves with a solution of lukewarm water and detergent. Rinse the gloves under cool water. Soak up excess moisture then air dry the gloves. Treat the leather with a conditioner.