Turkeys

To cook 5kg of turkey breast in a fan oven it is a good idea to use a meat thermometer. Use a thermometer that will beep when it gets to a certain temperature. Turkey has to be at least 180 degrees in the center before it is done.

Did a little research- 350 degrees for 3- 3 1/2 hours. Check to see if your turkey has a pop up when done. If not, you will need a meat thermometer.

Another way is to gently pull one leg away from the body of the bird. If it is loose then the turkey is done.

Chicken & Turkey

Some methods for sexing baby chicks that are reasonably accurate.Modern genetics and the proper breeding scheme,allow day old baby chicks to be sexed based upon their color. This is possible when using what is called sex-linked color traits. Mating barred hens (black and white striped feathers) with non-barred males results in barred males and nonbarred female chicks. Also birds carrying specific genes for silver and gold color patterns in the roosters and hens (silver males bred with gold females results in silver pullets and gold cockerels). With the exception of mutations, this method is always accurate.

Vent sexing baby chicks is another method popularized in the 1936 by a Japanese professor, Kiyoshi Masui. Individuals well trained at chick sexing schools can consistently and easily attain greater than 95% accuracy. This method involves holding the day old chick upside down in one hand and while visually examining the vent area for the presence or absence of a rudimentary male sex organ. There are 15 different shapes and variants of each.

This method sounds much easier than it really is. After being taught the basics of this technique from non-professionals, most people would be doing well to obtain 50% accuracy. However, if interested, information on this technique can be obtained from the Center of Excellence for Poultry Science at the University of Arkansas. Most commercial hatcheries that offer chicks for sale as either pullets or cockerels utilize this method and the poultrymen who do this well are in high demand.

The best way to sex chickens in the backyard flock is to watch them grow. As they grow, changes will become obvious as the males will begin to act manly and their voices will change from the chirp of young chicks to attempted crows. In nearly all breeds of chickens The young males' feathers will also change from the round oval-shaped feathers common to hens and young birds to the shiny, more narrow and pointed feathers found on their necks and at the base of their tails.The combs of the young roosters will begin to develop at an earlier age than they will in females. While this may vary from breed to breed and, in some breeds, might even be difficult to detect a difference; in most breeds of chickens with large combs, this is a very obvious distinction between young roosters and hens as they are maturing. This is definitely the most enjoyable method when establishing a backyard flock.

Note that this works for chicken or turkey chicks.

Young turkeys of any gender are called poults, females are Hens and males are called Toms.

From 3 to 4 hours.

It depends on a weight of your turkey.

Using 20 minutes per pound is a basic guide. But this may need more as you are frying and not roasting in an oven. In all cases the juices should always run clear with no pink colouration

Roasting times for whole turkeys
Preheat your oven to 160°C (325°F) and use these cooking times to prepare roast turkey that's moist, tender and delicious 10 to 12 lb Un Stuffed Turkey 3 - 3 ¼ hrs 10 to 12 lb Stuffed Turkey 3 ½ - 3 ¾ hrs Turkey is fully cooked and safe to eat when the meat thermometer reads 77°C or 170°F for an un-stuffed turkey and 82°C or 180°F for a stuffed turkey

Farm animals are usually domesticated.

it is called a snood

One bag of stuffing mix will sufficiently fill a 16 lb turkey.

Cockerel A male chicken younger than one year Rooster A male chicken older than one year

To freeze a smoked turkey, make sure to wrap it tightly in plastic wrap to prevent air for causing the Turkey from becoming freezer burnt. If possible, cut turkey into smaller portions to make freezing and defrosting easier.

Depends on whether it's stuffed/unstuffed, frozen or thawed, and how you're cooking it (in a bag, covered, etc.), what temperature you cook at, etc.

Turkey needs to reach a temperature of 170 degrees at the breast and 180 at the thigh. Any more and you risk drying out the meat. Generally, turkeys are cooked at 325-350 degrees in an oven and have their own thermometers, but you should have your own as they don't always work.

According to the U.S. Census Bureau, the typical American consumed 13.4 pounds (6.1 kilograms) of turkey in 2004. In that same year, the typical American ate 4.7 pounds (2.1 kilograms) of sweet potatoes.

Whoever answered the above is ridiculous but it made me laugh, thinking that someone might actually try this method. NOT FUNNY...VERY DANGEROUS!!!!!

Completely thaw a deep frying turkey, do it outside, and water will not put out a grease fire.

For the oven, a 25 lb turkey will take about 4 1/2 hours to cook but it depends, add at least 1/2 hour if bird is stuffed. Use a thermometer.

It really depends on temp used to cook and method of cooking. Use google and get many sources to find an accurate method best suited to you.

Also, covering the bird in bacon is a great way to keep the skin moist and not to overcook the breast. Also, it's freakin delicious.

Do not store at a low temperature lightly cooked stuffing. If stuffing is arranged at the forefront of time, it must be moreover frozen or cooked instantaneously. To make use of cooked stuffing afterward, cool in trivial containers and refrigerate it contained by 2 hours. Use it in 3 to 4 days. Reheat the suitable for eating stuffing to 165 ºF immediately as for all snippets. Do not stuff entire fowl with available cooked filling.

This food will only last a few days. 4 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

You would cook a 5.5 kg butterfly turkey joint for about 3 hours and 20 minutes. Place the turkey in a preheated oven at 190 degrees Celsius/375 degrees Fahrenheit. The juices will run clear when you insert a sharp knife into the thickest part of the bird.

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

All wild turkey's I have eaten are just like farm raised turkey's except they may be a little more muscular in build.

Depends on how big it is. As a rule you should cook a 5lb meatloaf in a loaf pan for about 1 and a half hours at 325F. Cover with foil unless you put ketchup or catsup on top of it - you can brown it wen it's cooked. Best thing to do is to get a thermometer, once the meatloaf hits 160-165F internally then it should be moist and juicy and cooked. See my blog for the best turkey meatloaf recipe ever and for amazing and original turkey recipes. http://www.loveturkeymeat.info

it would take 240 mins. because each turkey takes about 120mins by it's self