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    <id>64423</id>
    <category-id>422</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category parent_id="355" id="418">Holiday Cooking</category>
      <category parent_id="418" id="422">Thanksgiving Cooking</category>
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    <easy-steps>true</easy-steps>
    <created-at>Wed, 05 Nov 2008 06:01:45 -0800</created-at>
    <filename>/system/videos/2/23/44/06/64423.flv</filename>
    <tags>food, holiday, cooking, making, dinner, thanksgiving, preparing, meal, baking, quickly</tags>
    <title>How To Cook a Quick and Easy Perfect Turkey</title>
    <description>
      <![CDATA[Take the stress out of your Thanksgiving dinner showpiece when you roast up a moist, golden bird.]]>
    </description>
    <permalink>http://www.howcast.com/videos/64423-How-To-Cook-a-Quick-and-Easy-Perfect-Turkey</permalink>
    <edit-url>http://www.howcast.com/videos/64423-How-To-Cook-a-Quick-and-Easy-Perfect-Turkey/edit</edit-url>
    <state>approved</state>
    <duration>167</duration>
    <width>640</width>
    <height>360</height>
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    <rating>24</rating>
    <username>carlo_scialla</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/scialla_cook_perfect_turkey_hd_3_xxlarge_maintained_aspect.jpg</thumbnail-url>
    <views>63288</views>
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    <ingredients>
      <ingredient>
        <![CDATA[A 12- to 14-pound kosher or self-basting turkey (to feed roughly 10 people)]]>
      </ingredient>
      <ingredient>
        <![CDATA[A roasting pan with a rack insert]]>
      </ingredient>
      <ingredient>
        <![CDATA[Aluminum foil]]>
      </ingredient>
      <ingredient>
        <![CDATA[A large plate]]>
      </ingredient>
      <ingredient>
        <![CDATA[An instant-read thermometer]]>
      </ingredient>
      <ingredient>
        <![CDATA[4 tbsp. olive oil or melted unsalted butter]]>
      </ingredient>
      <ingredient>
        <![CDATA[A pastry brush]]>
      </ingredient>
      <ingredient>
        <![CDATA[Kitchen twine]]>
      </ingredient>
      <ingredient>
        <![CDATA[Silicone potholders]]>
      </ingredient>
      <ingredient>
        <![CDATA[Large plastic bags]]>
      </ingredient>
      <ingredient>
        <![CDATA[A sharp knife, cutting board, and serving tray]]>
      </ingredient>
      <ingredient>
        <![CDATA[Paper towels]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>48044</id>
        <position>1</position>
        <timemarker>38</timemarker>
        <type>Warning</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Uncooked meat is a salmonella risk. To avoid infection or cross-contamination, wash your hands thoroughly after touching raw turkey. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Uncooked meat is a salmonella risk. To avoid infection or cross-contamination, wash your hands thoroughly after touching raw turkey.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48045</id>
        <position>2</position>
        <timemarker>47</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/47.jpg</thumbnail-url>
        <title>Thaw your bird</title>
        <textile-text>
          <![CDATA[If you purchased a frozen bird, thaw it in the fridge. Allow one day of thaw time for every five pounds of turkey.]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you purchased a frozen bird, thaw it in the fridge. Allow one day of thaw time for every five pounds of turkey.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48046</id>
        <position>3</position>
        <timemarker>55</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Never thaw a turkey on a countertop or at room temperature. It'll become a breeding ground for dangerous bacteria.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Never thaw a turkey on a countertop or at room temperature. It&#8217;ll become a breeding ground for dangerous bacteria.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48047</id>
        <position>4</position>
        <timemarker>62</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/62.jpg</thumbnail-url>
        <title>Preheat</title>
        <textile-text>
          <![CDATA[Move your oven rack to the lowest possible position and preheat your oven to 400º.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Move your oven rack to the lowest possible position and preheat your oven to 400º.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48048</id>
        <position>5</position>
        <timemarker>68</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/68.jpg</thumbnail-url>
        <title>Cover the rack insert</title>
        <textile-text>
          <![CDATA[Cover your roasting pan's rack insert with heavy-duty aluminum foil. Use a sharp knife to cut a thin slit between each bar on the rack so that fat can escape into the bottom of the pan. Return the rack to the pan. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cover your roasting pan&#8217;s rack insert with heavy-duty aluminum foil. Use a sharp knife to cut a thin slit between each bar on the rack so that fat can escape into the bottom of the pan. Return the rack to the pan.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48049</id>
        <position>6</position>
        <timemarker>81</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/81.jpg</thumbnail-url>
        <title>Rinse the bird</title>
        <textile-text>
          <![CDATA[Remove the giblets bag, which is stuffed inside the turkey, and rinse the bird inside and out with cold running water. Rest the wet turkey on a large plate, and use paper towels to pat it dry. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the giblets bag, which is stuffed inside the turkey, and rinse the bird inside and out with cold running water. Rest the wet turkey on a large plate, and use paper towels to pat it dry.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48050</id>
        <position>7</position>
        <timemarker>92</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Your bird may not have a giblets bag.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Your bird may not have a giblets bag.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48051</id>
        <position>8</position>
        <timemarker>97</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/97.jpg</thumbnail-url>
        <title>Coat the bird with butter</title>
        <textile-text>
          <![CDATA[Using the pastry brush, coat the breast with two tablespoons of oil or melted butter, and tie the legs together with kitchen twine. Place the bird breast-side down on the rack. Coat the back of the turkey with the rest of the butter or oil.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Using the pastry brush, coat the breast with two tablespoons of oil or melted butter, and tie the legs together with kitchen twine. Place the bird breast-side down on the rack. Coat the back of the turkey with the rest of the butter or oil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48052</id>
        <position>9</position>
        <timemarker>109</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/109.jpg</thumbnail-url>
        <title>Roast the turkey</title>
        <textile-text>
          <![CDATA[Place the turkey in the oven, and relax for about 45 minutes. Kosher and self-basting birds have already been salted and treated, so you don't need to fuss over them.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the turkey in the oven, and relax for about 45 minutes. Kosher and self-basting birds have already been salted and treated, so you don&#8217;t need to fuss over them.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48053</id>
        <position>10</position>
        <timemarker>119</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/119.jpg</thumbnail-url>
        <title>Flip the bird</title>
        <textile-text>
          <![CDATA[Remove the turkey from the oven. Using clean silicone potholders, lift the turkey, flip it, and put it back on the rack breast-side up. Return it to the oven for 45 minutes to an hour, or until the breast registers 165º and the thigh is about 175º.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the turkey from the oven. Using clean silicone potholders, lift the turkey, flip it, and put it back on the rack breast-side up. Return it to the oven for 45 minutes to an hour, or until the breast registers 165º and the thigh is about 175º.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48054</id>
        <position>11</position>
        <timemarker>136</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Measure the temperature at the thickest part of the breast or thigh. Make sure the thermometer only touches meat, not bone.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Measure the temperature at the thickest part of the breast or thigh. Make sure the thermometer only touches meat, not bone.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48055</id>
        <position>12</position>
        <timemarker>143</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/64423/143.jpg</thumbnail-url>
        <title>Rest</title>
        <textile-text>
          <![CDATA[Remove the turkey from the oven, and let it rest for about a half an hour. When it's cooled, move it to a cutting board, carve it up, and serve a delicious bird to your hungry guests!]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the turkey from the oven, and let it rest for about a half an hour. When it&#8217;s cooled, move it to a cutting board, carve it up, and serve a delicious bird to your hungry guests!</p>]]>
        </text>
      </marker>
      <marker>
        <id>48056</id>
        <position>13</position>
        <timemarker>155</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[The automatic timer that comes in many turkeys is designed to pop up around 185º -- 10 to 20 degrees higher than recommended.]]>
        </textile-text>
        <text>
          <![CDATA[<p>The automatic timer that comes in many turkeys is designed to pop up around 185º &#8212; 10 to 20 degrees higher than recommended.</p>]]>
        </text>
      </marker>
    </markers>
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        <id>111</id>
        <title>How To Make a Pi&#241;a Colada</title>
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        <views>4464</views>
        <created-at>Mon, 03 Dec 2007 22:22:28 -0800</created-at>
        <rating>11</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Do you like Piña Coladas and getting caught in the rain? Making love at midnight and cheesy love song refrains? Here's how to satisfy your tropical thirst—for the other stuff, check a dating service.]]>
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        <id>121</id>
        <title>How To Make Electric Lemonade</title>
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        <views>5348</views>
        <created-at>Mon, 03 Dec 2007 22:23:48 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[With its psychedelic name and shocking color, an Electric Lemonade might be a mind-blowing potion dreamed up by some mad hippie scientist—but who cares?  It's a great drink to light up your summer night.]]>
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        <duration>95</duration>
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        <id>381</id>
        <title>How To Make a Frozen Margarita</title>
        <type>HowcastGuide</type>
        <views>7697</views>
        <created-at>Mon, 10 Dec 2007 21:46:54 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Thanks to those pre-mixed drinks pumped out of machines at Mexican restaurant chains, the frozen margarita has gained a reputation as the Slurpee of cocktails. But the real thing will have you singing along with the mariachi band in no time.]]>
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        <duration>128</duration>
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        <comment-count>3</comment-count>
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        <id>406</id>
        <title>How To Make a Frozen Fruit Daiquiri</title>
        <type>HowcastGuide</type>
        <views>4106</views>
        <created-at>Mon, 10 Dec 2007 22:03:28 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Whether enjoyed by the beach or pool, bar or barbeque, the frozen fruit daiquiri is as essential to summer as sunscreen and swimwear.  Choose your fruit and plug in that blender.]]>
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      <video>
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        <id>90</id>
        <title>How To Make a Dirty Martini</title>
        <type>HowcastGuide</type>
        <views>7589</views>
        <created-at>Mon, 03 Dec 2007 22:20:03 -0800</created-at>
        <rating>13</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[There's nothing inappropriate about the dirty martini, despite its suggestive name—it's just the extra olive flavor that spices up this twist on an old standard.]]>
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        <title>How To Make a Cuba Libre</title>
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        <views>4930</views>
        <created-at>Mon, 03 Dec 2007 22:20:32 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
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          <![CDATA[Created during the 1898 Spanish-American War to liberate Cuba, the Cuba Libre was originally mixed at a bar by an off-duty U.S. soldier. It has since become the liberating libation of choice for freedom-loving drinkers around the world.]]>
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        <duration>83</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, alcohol, liquor, mixed, drink, cocktail, make, mix, cuba, libre, rum, coke, cola</tags>
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      <video>
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        <title>How To Make a Whiskey Sour</title>
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        <views>5986</views>
        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
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          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <duration>98</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, whiskey, sour, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>0</comment-count>
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      <video>
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        <id>98</id>
        <title>How To Make a Mojito</title>
        <type>HowcastGuide</type>
        <views>32540</views>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <duration>103</duration>
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        <comment-count>1</comment-count>
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