Want this question answered?
You should probably remove the meat from the refrigerated carcass within a day of cooking. That will maintain the best flavor of the meat and make it easier to store. I prefer to do that task right after the meal is finished.
The reason for this is because when you serve it the guest or whoever your cooking for may choke on the little bits of bone or complain...
In order to ensure the meat is safe to eat, cooking in the recommended temperature is good. The tmperature should be about 180 degrees F if cooking a whole turkey which is unstuffed. If cooking the breast part, make sure that the temperature reaches 170 degrees Fahrenheit. Always use a meat thermometer to check if the meat is already cooked.
basically, a Bimetallic Stemmed thermometer is a thermometer that is used when cooking meats- like turkey (well turkey is poultry, but that is not the point) . They have a long stem that you poke into the meat and there is a dial on the top that tells you how hot the inside of the meat is.
Game in cooking refers to the meat from wild animals, such as deer, wild turkey, and wild rabbit.
"Carve" is a term used for cutting meat such as a turkey.
The meat thermometer probe can be inserted into the thickest part of the meat like the thigh or breast.
brest
The wishbone is easily removed from the turkey after cooking, but it can be cut out of the turkey prior to cooking by pulling the front skin back from the breast. The wishbone should appear close to the surface where you can use a sharp knife to cut along both sides of the two prongs of the wishbone. You will then need to use the knife to cut underneath the wishbone itself to separate it from the meat. Remove the wishbone, and pull the skin back down over the breast.
You should not leave a meat thermometer in the turkey while it cooks. This is very dangerous and should be avoided.
Turkey giblets have a unique smell, but should not really smell bad or rotten while cooking them. If they smell really bad, the meat may not be good any longer.
Hunting Fishing Cooking meat Bone carving Insect collecting Taxidermy