You may have to remove 1 of your oven's racks in order to fit the turkey inside. Adjust the remaining rack to the lowest part of the oven so you have space to fit the roaster. Set the container with the turkey and brine next to your sink. Remove the lid and lift the turkey out of the brine. Run cold water in the sink and rinse the brine off of the turkey. Remember to rinse the inside cavity of the turkey as well. Discard the brine once you've taken the turkey out of it. Never reuse brine. If you don't have a roasting pan, put a sturdy wire rack in a large baking dish and set the turkey on it. Use paper towels to completely dry the turkey. Drying the turkey will help the skin crisp as it roasts. If you'd like, put aromatics such as lemon, garlic, onion, or herbs in the center of the turkey. Put the turkey into the preheated oven and roast it at high heat for 30 minutes. This should take 2 to 2 1/2 hours. To test if it's done, insert an instant-read meat thermometer into the thickest part of the turkey near the thigh and the wing. Turn off the oven and take the turkey out of the oven. Cover it loosely with foil and leave it to rest so the juices redistribute within the meat. Then you can carve and serve your brined turkey. Store leftover roasted turkey in an airtight container in the refrigerator for up to 3 to 4 days.
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One-sentence summary -- Preheat the oven to 500F (260C) and adjust your oven racks. Lift the turkey out of the brine and rinse it with cold water. Put the turkey on a roasting pan and pat it dry. Season the turkey if you like and roast it for 30 minutes. Turn the oven to 350F (177C) and roast the turkey till it reaches 165F (74C). Remove the turkey and let it rest for 15 minutes before you carve it.

Be sure your slices are uniformly cut so that dehydration occurs consistently throughout your meat. Slice ham into 1-inch wide strips. They should look like slightly thicker slices of bacon. Cut beef into long, 1/4-inch wide strips if you are making beef jerky. Pull chicken apart into small pieces. It should look very similar to pulled pork. If you plan on consuming meats after they have been dried, be sure that your ham and chicken are precooked. Raw, dehydrated beef is okay to consume as it will turn into beef jerky. Eating raw dehydrated pork can cause an infection called trichinosis, which occurs when raw or under-cooked pork is consumed. Similarly, eating raw chicken can give you salmonella food poisoning. Position slices into neat rows so that they do not overlap or cover one another. Spread the pulled chicken into an even layer so that there are no large clumps. These times and temperatures may vary slightly for different meats but should yield an overall similar result. If making beef jerky, monitor your slices to make sure they are pliable but not brittle. This means they should bend without actually breaking. The moisture that comes to the surface will mostly be oil and fat from the meat. Oils and fats don't evaporate as easily as smaller molecules like water. Therefore, you need to wipe it away in order for drying to be successful. You don't have to wipe the pulled chicken bits as chicken is leaner and contains less fat. Use your fingers to test the meat and see if there is still moisture on the surface. Drying requires a lot of monitoring and is not a precise procedure like baking, for instance. Don't be afraid of opening up the dehydrator to check the meat every few hours to observe its progress. Remember, air also contains moisture, and moisture is the enemy of dried foods. If you're storing the meat shorter than a month, store it in a dry, dark place at room temperature. Your kitchen cupboard should be ideal for dried meats. Don't worry about spoilage; removing the water content prevents meats from spoiling. For long term storage, place meat in the freezer or refrigerator. Even though water has been pulled from the meat, air may still find a way of getting in. Since air tends to carry bacteria and other organisms, sealed meats can still become moldy or spoiled. When storing dried foods, contamination from insects can occur. Don't worry, however, since this is not common among properly sealed meats. It is most likely a result of meats already containing the eggs prior to drying. To reduce insect contamination, pasteurize your meat after drying it. You can either store the meat in the refrigerator for 48 hours or place it in the oven at 175F (79C) for 15-30 minutes. Dried foods can be stored up to one year. Vacuum-packing and refrigerating can double or triple this shelf-life.
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One-sentence summary -- Cut your meat into smaller slices. Place your strips of meat onto a tray and place it inside the dehydrator. Dry the meat at 145155F (6368C) for about 6 hours. Dab ham and beef slices with paper towels frequently throughout the drying process. Take the meat out of the dehydrator once it is completely dry. Store your dehydrated meats in airtight plastic bags. Check your dried meats every couple of weeks or so.

It's the red, yellow, green, and blue sphere icon. This icon is in the top-right corner of the Chrome window. Clicking it will open a drop-down menu. It's toward the bottom of the drop-down menu. Doing so prompts a pop-out menu. This option is in the pop-out menu. The Extensions page will open. It's to the right of the toolbar that you want to uninstall. You may first have to scroll down to the toolbar. Doing so will delete the extension from Google Chrome. When Chrome finishes loading after re-opening it, the toolbar should be gone.
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One-sentence summary --
Open Google Chrome. Click . Select More tools. Click Extensions. Click the trash can icon. Click Remove when prompted. Close and re-open Google Chrome.