Because this is such a straightforward experiment, you won't need any lab gear or equipment. This is a cheap experiment. Here's a few things you'll need:  Salt. Most households have table salt in the kitchen. If you're in a pinch, you can get salt packets from a fast food restaurant. Sand. Although it depends on where you live, sand should be very easy to find. A coffee filter and funnel. If the sand has a lot of chunks it, you should sift those out first using a strainer.  A pan and heating element. If you're in a chemistry lab, a flask and bunsen burner are arguably even better. A second pan or plate is also recommended to catch the strained saltwater.
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One-sentence summary -- Gather your supplies.


Ask yourself if you want to connect with friends as well as colleagues and professionals. Decide if you want to get involved with the community or just keep up to date on the newest industry news. Defining your purpose will help direct your actions. That purpose may change, but as with any professional endeavor, it is good to have a business plan. Include a professional picture of your face, a website and an "elevator pitch" of your professional experience and interests. Before deciding to follow, or interact with you, each Twitter user is going to take a look at your page, to see if you have similar interests.  Try to make your Twitter username as close to your real name as you can. This way, past colleagues will know who you are immediately. Another alternative is to name it after your website or blog, if you have a professionally-focused site. Then, the username can help you professionally by telling people your website name in all your posts. Customize your background image. Choose an image from your website or your logo. If you don't have access to 1 of these images, choose something related to your industry. Think of Twitter as a conversation at a work-based social gathering. Keep your topics educational, news related, entertaining and slightly personal. You should post at least 20 or more times before starting to follow people on Twitter. Few people will follow you, if they can't read about your interests and favorite topics. Don't worry if no one responds to your first tweets, because Twitter relationships are often slow to start at first.
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One-sentence summary -- Decide what you want to get from your Twitter account, before you sign up for one. Create your bio as if it's an online resume, or an introduction at a professional conference. Start tweeting about professional topics and personal interests.


Wash the inside and outside of your turkey in cold water before you brine it. Then make a brining solution and soak your spatchcocked bird in the liquid overnight. Brining may add a bit of extra flavor and moisture to your turkey, but it’s also messy and time-consuming.  Check that the pot you plan to use to soak your turkey fits in your fridge before you start the brining process. A good recipe for brining solution should include vegetable broth or water, salt, and an assortment of herbs.  If you choose a roasting recipe that calls for lots of herbs and basting, you probably don’t need to brine. Spatchcocking allows you to cook your turkey at a higher temperature than you normally would. The total cook time should be about an hour and a half. Give the oven about 5 to 10 minutes to heat up completely. You can also grill your turkey if you’d like. Wash the inside and outside of the bird with cold water. Then, use paper towels to pat it completely dry. Next, rub either melted butter or olive oil over the entire surface of the skin. Season the bird with sea salt, pepper, rosemary, thyme, and sage.  Follow your recipe for precise measurements, but expect to use about 1⁄2 cup (120 ml) of oil or butter and a tablespoon (14.8 mL) of each of the herbs for the rub.  You should also rinse and pat dry your brined turkey. This will prevent it from being overly salty. Arrange several whole celery stalks, quartered onions, peeled and halved carrots, halved garlic cloves, and sprigs of rosemary and thyme in the bottom of the pan. They should create a layer for the bird to rest on. After you’ve placed the bird on top of the veggies and herbs, add 1⁄2 cup (120 ml) water to the sheet pan.  Alternatively, you can use a wire rack to lift the bird off the bottom of the pan. The vegetables and herbs will give your turkey and gravy more flavor, however.  Follow your recipe for specific instructions on which vegetables (and how many) to place in your pan. Roast the bird for 30 minutes at 450 °F (232 °C). While it’s cooking, prepare a basting liquid of melted butter or oil. After the half hour is up, use a brush to cover the skin in the liquid. You can also use a bulb baster to suck up some of the juices in the pan and drip those over the turkey’s skin. After the first baste, continue to baste every 20 minutes until your bird is done. Your bird still has a while to go in the oven, but it’s time to turn down the heat. Continue basting every 20 minutes. Use a meat thermometer to keep track of the temperature of the bird. Insert it into the thickest part of the thigh (which is on the side of the bird, attached to the drumsticks). Once the thermometer reads 165 °F (74 °C), it’s time to take the bird out of the oven! This cook time is for a 12 to 14 pound (5.4-6.3 kg) turkey. Make adjustments if you’re cooking a smaller or larger bird by continuously checking the thermometer and removing the turkey from the oven as soon as it hits 165 °F (74 °C). Once you’ve removed the turkey from the oven, transfer it to a cutting board and place the foil tent over it. Allowing the turkey to rest locks the flavor and juiciness into the meat. Let smaller birds rest for at least 20 minutes and larger birds for up to 40 minutes.
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One-sentence summary --
Brine your turkey if you want to add extra flavor. Preheat your oven to 450 °F (232 °C) for a traditional roast turkey. Pat your turkey’s skin dry and rub it with butter and herbs. Place your turkey on vegetables in a sheet pan. Baste every 20 to 30 minutes. Reduce the heat to 350 °F (177 °C) and cook for another hour. Keep your turkey under a tent of foil for several minutes.