basting while cocking will help moisten and crisp up stin.
cover bird with aluminum (tin) foil for 3/4 its cocking time then uncover for final 1/4
you can also stuff butter garlic and herbs under the skin of the bird to keep it moist and then pop into oven
No. the bag does the basting. If you open the bag during roasting, you lose the moisture built up within the bag.
You should at least rinse it off. It has been injected for moisture and taste but I always wash it off.
I believe it is a thin fleece batting that you can iron your quilt top and backing to, thereby eliminating the need for basting or pin-basting before quilting.
it's a fire insurance..in case of fire outbreak while cooking..
About 8 turkeys.
No, although you do need to make the oven hotter acording to the sixe of the piece of chicken. Reminds me of the Blonde who wanted to double her recipe for Chocolate Chip cookies but decided she could not do it. She realized her oven would not go to 800 degrees.
So your food tastes better
No... the string is there to help the joint keep its shape while cooking. Remove it one the joint is cooked
big health feeding of weiner
No. They manage quite nicely on their own.
I think turkeys should have a small lean-to with a top, atleast. (You're gonna eat 'em any way!) :P
To feed 250 people you will definately need more than one turkey. A 20lb (10kg) turkey will feed ten people, so you will need 25 x 20lb turkeys to feed 250 people. Very few catering venues or kitchens will be equipt to deal with the amount of cooking involved in roasting 25 turkeys, so it might be best to think of other catering options.
Wild turkeys are slim birds, capable of reproducing, finding food, finding shelter all on their own. Domestic meat turkeys can not breed on their own, and need to have food and shelter provided.
2 months