Turkeys

A turkey crown takes around 20 minutes per pound to cook. A 10 pound turkey crown will take at least 3 hours and 20 minutes.

A microwave is not the best option for thawing Turkey, however assuming your Turkey will actually fit in the oven, you should use the defrost option, set for a maximum of 15 minutes, let it stand for 15 minutes then repeat, if you try to defrost without allowing the Turkey to stand then you risk defrosting part of the Turkey and then cooking it whilst other parts of the Turkey are still frozen, this will spoil the Turkey and many even cause food poisoning.

It really depends on how you plan on serving it.

Most restaurants use either a 4 or 5 ounce portion on their sandwiches and or salads. So in that case you would need 62.5 pounds for 5 ounce or 50 pounds for 4 ounce.

If you plan on serving it like carved turkey, plan on 6 - 7 ounces per person. So in that case, you'll need about 82 pounds of turkey.

This is cooked, cleaned, and deboned weight.

At 350 degrees F, you should roast a whole (thawed)chicken for 20 minutes per pound, plus 15 more minutes. If stuffed, cook the chicken for an additional 15 minutes. So you would cook your 3 lb. chicken at 350 degrees F for 1 hour and 15 minutes.

You want it in the turkey breast, but not so far in that it touches the bone.

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Do Not touch the Bone it will give you a false reading You want the temperature of the meat the furthest away from the heat. Since the dark meat takes longer to cook that is where you want your thermometer, deep in the center of a thigh. [not touching a bone of course]

White Meat 161 Degrees

Dark Meat 180 Degrees

Generally I cook it by the following way.

Ingredients

2 pork shank or knuckles

3 garlic cloves, finely chopped

1 tablespoon salt

1 tablespoon cumin

250ml water or light beer, boiling hot

250ml salt water

Preparation method

1. Bring a large pan of water to the boil.

2. Place the pork knuckles (together or one after the other) with the fat facing down into the boiling water. Bring to the boil again and simmer for 15 minutes. Lift carefully out of the water. Leave to cool slightly, then cut a chequered pattern into the fat.

3. Preheat oven to 220 C / Gas 7.

4. Rub the knuckles with salt and garlic and sprinkle with cumin. Place the knuckles into a frying pan and into the oven, pour boiling water or beer over them and roast for 1 hour. Turn over often and baste the meat with the juices.

5. Now reduce the heat to 180 C / Gas 4. Roast for a further 30 minutes, turning and basting the meat. If necessary add more water or beer, so that the bottom of the pan is always covered with juice.

6. So that the fat goes very crispy, sprinkle it often every 15 minutes with salt water.

7. Pour the juices into a gravy boat and season with salt and pepper. Serve with the knuckles.

8. Serve with sauerkraut, potato salad and a big green salad.

According to the health authorities that I've recently researched online; as my daughter left her roasted turkey in her oven overnight. . .the general opinion is that after TWO hours if not refridgerated - and also unstuffed, wrapped well etc. That the turkey/chicken etc. is already developing bacteria that WILL NOT be destroyed by reheating again. Altho' I did see the minority which said that it could be reheated to at least 165 degrees or boiled........but I personally wouldn't want to take the chance.

The wish bone in the chest is saved and dried and then held at either end by separate parties and pulled while making a wish. Whoever gets the largest half will have their wish granted; or so they say.

Raw smoked turkey legs can be cooked on a stove top. It usually takes about 15 minutes for them to be fully cooked.

12 hours

Yes, but only if you have sterilized the stainless steel pan with boiling water.

The storage container only needs to be clean and sanitary. It doesn't have to be sterilized.

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All animal-based foods contain some cholesterol, so yes, turkey has cholesterol. The amount is low compared to red meats, though, and depends on the cut; turkey white meat has less cholesterol than turkey dark meat. Since a substantial amount of the cholesterol is contained in the skin and any fatty tissues, the cholesterol you consume in turkey can be reduced if you remove the skin and fat before eating.

I have been roasting 40-45lb Turkeys for about 25 years. Believe it or not, the bigger the bird, the less you have to cook it.

I stuff the Turkey with a bread stuffing, and put lots of butter under the skin. Be prepared to put a tin foil tent on the bird because it will brown well be fore it's done. I put my turkey into a 350 degree oven at 8:00 am in a rack, in 2 aluminum foil pans, with a tin foil collar around the pan so all the Turkey juices end up in the pan. I turn it around 11:30 I turn it breast down, and then continue cooking another 2 1/2 hours. Take it out of the oven, turn it breast up, take out the stuffing, and let it rest at least 20 minutes before carving. I also take it's temp in the thigh. Total time is approx 6-7 hours total

i would say over 0.1000 idiot.

Thighs are the juiciest part of the chicken or turkey because they are the fattiest parts. They are also dark meat of the bird, which is naturally more moist.

That is a tough question to answer. However, there are a few different answers. If you mean by your question to ask how the body of the chicken continued to live after the head had been chopped off, I can answer you. The body of a chicken goes through what is called an 'Adreniline Rush' after their head has been removed. The chicken's body will pretty much go crazy, to put it into the least amount of words. To keep the body alive, you quickly shoot the body with an arrow filled with a type of chemical to keep the body from dying. To feed it you place a tube down the chicken's headless throat and pour 'mush' or water down it.

Turkeys are not nocturnal. They have excellent vision during the day but don't see as well at night. Wild turkeys are nocturnal roosters, heading home to their nest near dusk.

Turkey can be left out for a little bit after its done. However, it should have liquid injected into it, so it does not dry.

200"C in electric or 180"C in fan oven

Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

11-13 minutes per pound if unstuffed. A 13 lb turkey should take approximately 2 1/2 hrs

If your soup has no thickening agent (ie. cornstarch or flour) it will freeze well with no adverse effects.

You can contact your local police department or social services offices to see if they are handing out free turkeys in Riverside, CA. The Salvation Army may also have free turkeys for families in need.

go www.urbanext.uiuc.edu/turkey/techniques.html

to make a wish on it, the person with the bigger half gets to make the wish