Q: Near the drain valve where the hose is connected is a knob or lever that opens and closes the valve. Turn the knob or lever to open up the valve. Make sure it’s opened all of the way to allow for proper drainage. If the valve is difficult to open, use a wrench to help turn it. At the top of the water heater is a valve that allows air to flow into the unit in order to relieve pressure that can build up inside of it. Open the pressure relief valve to allow air to run through the valve and drain the water. If water doesn’t start to flow immediately, loosen the nut on the top of the water heater that connects the drain valve to allow more air to pass through.  Do not remove or entirely separate the nut at the top of the water heater. Just loosen it to allow air to pass through. Be careful not to snap or jerk the valves so you don’t risk damaging them. It can take up to 30 minutes for your water heater to completely drain. When the water stops flowing from the garden hose, then the water heater has finished draining. Keep an eye on the garden hose to make sure it’s draining properly. Sediment can collect at the bottom of your water heater so it’s important that you run fresh water through it to flush it all out. Turn the water valve to start the flow of water through the heater so it drains through the drain valve. Allow the fresh water to flow for at least 5 minutes and then turn it off again.
A: Turn the knob on the drain valve to open it. Pull up on the pressure relief valve at the top of the tank to open it. Allow the water to drain completely. Open the water valve for 5 minutes to flush out the water heater.

Article: 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.
Question: What is a summary of what this article is about?
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.

Q: Children that love to be the center of attention are drawn to instruments that steal the show. If you have an outgoing child, choose an instrument to match that personality.  Flutes work great for outgoing children, as flutists are generally near the front of the band. Louder instruments, like the saxophone and trumpet, also work well for outgoing children. Although callousing develops eventually, some children may shy away from stringed instruments because of blistering or even cuts experienced. If your child takes music lessons at school, talk to your child's music instructor. A child may have a slightly different personality playing an instrument than they do at home, and your music instructor will have a good sense of what instrument is right for your child. Make an appointment with your child's music teacher. Tell them you're trying to pick an instrument for your child and you want to know what kind of instruments your child enjoys in band. Analytical thinkers may take better to certain instruments. The oboe and the piano are often a good choice for a highly analytical child, for instance. These instruments require a bit more analytical thinking and inquisitiveness. For children who are less analytical and more socially oriented, go for instruments like the saxophone, trombone, and the flute.
A:
Think about whether your child is outgoing. Talk to your child's music teacher. Consider how your child thinks.