Turkeys

A vacuum packed turkey will generally last three days in a fridge. After this length of time it will begin to spoil.

No, Magan is not a Turkey. Magan (also Makkan) was an ancient region which was referred to in Sumerian cuneiform texts of around 2300 BC as a source of copper and diorite for Mesopotamia.

There should be 1 pound of turkey for each adult eating. An 11 pound turkey should feed at least eleven people.

simon green and yo mom

A snood.

It's the sexually mature female turkey who instinctively squats down when approached, assuming the breeding position.

no

My grandfather's nickname was cocono, and my father and others told me it meant baby turkey.

EDIT< It is Spanish

2 large 25lbs turkey or 3 15lbs should be enough

We eat male and female turkeys, although they are reared separately because they mature at a different rate, A female or hen is killed at around 12 to 14 weeks and a male or a stag would be killed 18 to 20 weeks males are much larger than the females, up to 20 kg and more.

Red

WHAT! They r faced sideways!

dont now

Old

Many people debone the turkey before storing it as leftovers. This is often done in order to use the bone to make stock.

Because it helps Classify. For Example, a Lion is Panthera Leo. The Genus (Panthera) means "cat" and Species (Leo) means "lion" meaning that this species is a cat, but commonly known as Lion.

Turkeys gobble to signal a human to stay away or to warn other turkeys of danger

Wild turkeys can fly so yes but they can only fly for short distance.

Domestic turkeys fly only 10-20 yards . They are fattened for market , and it's even harder for them to get airborne.

i don't think there is one, unless the fresh turkey is not kosher.

They are quite different. Kosher turkeys, like any kosher poultry, must have been slaughtered in a specific way mandated by halakha (Judaic law). Subsequently, they can only be cleaned using cold water, and are soaked, then salted in order to draw all remaining blood out of the bird.

Due to the use of only cold water, kosher turkeys usually have residual pin feathers that will need to be plucked before roasting the bird.

Due to the salting, they do not need to be brined as fresh turkeys do. Brining a kosher turkey will result in an over-salted bird.

The heart, gizzard, and liver come with a turkey. The neck is also included. These are provided to help make stock and gravy.

Wishbone

Because you should know

u ugly hoe

I cooked a turkey that was only partially thawed. It was frozen solid in the middle and maybe thawed about 1-2 inches deep from the outside. What happened was the thawed skin cooked and held in the juices.

When the center thawed and started cooking, the juices couldn't come out and were trapped in under the skin. Once it got hot enough the juices boiled and had nowhere to go, so it exploded. The whole turkey didn't explode, just a small hole in the skin so the juices could escape. If you look, you can see where it exploded, the juices will continue to slowly run out in a little stream.

I think I heard it do this like 4 or 5 times. You can hear when it happens and smell it because the juices spray into the oven and catch on fire. It only did this after I took the foil cover off. The oven actually caught on fire for a few seconds and was smoking, good thing I live in an apartment and it's not my oven.

It did make a mess of the oven, but I must say it was the best, most moist turkey I ever ate because it cooked with all the juices trapped in it. Some people actually recommend cooking the turkey frozen, look it up. It took a little over 8 hours to cook though. Thats a long time considering it was only 18 pounds.

spur

A turkey's crop is a pouch that has a thin wall and is part of the bird's esophagus. Food is stored in the crop, where it is softened.