@ilovepizza887: could not take me #fypp #foru #abc #fyp #sza

hi

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Monday 20 May 2024 17:06:29 GMT

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Liam💗 :

Hi

2024-05-20 17:18:05

3

Michael.eli :

i’ve gotta listen to more sza

2024-05-23 21:01:12

2

chase :

damn

2024-05-26 18:20:54

2

Lskibidirizz :

I need

2024-05-20 18:43:51

4

𝐇𝐞𝐥𝐥𝐨, 𝒀𝑶𝑼. :

Hi

2024-05-26 12:39:37

2

Ibra :

Pretty eyes woah!

2024-07-03 17:57:37

0

kickd :

i love sza

2024-05-20 20:38:36

3

Is@@C :

2017 fortnite

2024-06-16 09:33:58

0

Bebdhdhdhd :

Fyp

2024-05-20 23:25:49

3

noah_c97 :

@zay

2024-06-07 23:22:17

2

😉 :

🥰🥰🥰

2024-06-19 11:13:07

0

Knox_Hawpe :

This is y I’m scared to talk to girls

2024-06-14 22:26:33

0

HarrisonNssl :

Bazinga

2024-06-04 01:29:16

2

chris :

You’re so hot 🥵

2024-05-25 13:49:41

2

Brandon :

2016 Pokémon go

2024-06-02 20:05:38

0

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AJAJAJAJA😒 #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #fyp #fy #blessed #blessd #vi

AJAJAJAJA😒 #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #fyp #fy #blessed #blessd #vi

The Perfect Thanksgiving Turkey… Happy thanksgiving! I’ve gotten tons of messages about last year’s turkey so here it is again. See details below! Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this! There’s a few things we need to prioritize: 1. Crispy skin 2. Juicy dark and white meat 3. Timing The key to all of these is “spatchcocking”. Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp. Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean breast meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the breasts would be over cooked, thighs undercooked). Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours! Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving. Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey. Check out the full recipe on my website! Let me know if you have questions, I’ll do my best to answer all of them in the comments! Guest chiropractor appearance: @Dr. Alex #thanksgiving #turkeyrecipe #holidayrecipe

The Perfect Thanksgiving Turkey… Happy thanksgiving! I’ve gotten tons of messages about last year’s turkey so here it is again. See details below! Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this! There’s a few things we need to prioritize: 1. Crispy skin 2. Juicy dark and white meat 3. Timing The key to all of these is “spatchcocking”. Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp. Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean breast meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the breasts would be over cooked, thighs undercooked). Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours! Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving. Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey. Check out the full recipe on my website! Let me know if you have questions, I’ll do my best to answer all of them in the comments! Guest chiropractor appearance: @Dr. Alex #thanksgiving #turkeyrecipe #holidayrecipe

# قرب وقت السفر ان شاء الله#keşfetbeniöneçıkar

# قرب وقت السفر ان شاء الله#keşfetbeniöneçıkar

tanning

#pegar un video de @catykanal Vamos Caty 😊 #foryou #biomakers

#pegar un video de @catykanal Vamos Caty 😊 #foryou #biomakers

#السلام عليم ياابا الحسنين ياعلي

#السلام عليم ياابا الحسنين ياعلي

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