Turkey Meat

You can cook a turkey crown in a halogen oven by using the same setting as you would on your regular oven. For the first 30 minutes, cook it upside down and then turn it over to finish cooking.

Oh, dude, the state that consumes the most turkey per person is... drumroll, please... Minnesota! Yeah, those Minnesotans really love their turkey, like they're probably gobbling it up all year round. So, if you ever find yourself in Minnesota, make sure to bring some cranberry sauce and stuffing because you know they're always ready for a turkey feast!

Yes

No, a turkey does not weigh more frozen than thawed. When a turkey is frozen, it contains ice crystals which add weight. As the turkey thaws, the ice melts and the weight decreases. This is due to the fact that water has a higher density than air, so as the ice melts, the overall weight decreases.

One turkey leg typically weighs about 8-12 ounces, depending on the size of the bird.

Muscle tissue. Animal meat is primarily muscle tissue, especially cuts of steak and, in this case, white and dark meat. On the other hand, hot dogs and other ground up animal foods contain all manner of tissue.

California is the state that consumes the most turkey each year. Over 675 million lbs of turkey are consumed on Thanksgiving Day.

Lot #21100

Turkey is a vegan country and not vegetable is the original word, the correct word is turai which cannot be frozen to keep fresh for one week.

Yes! turkey is a very healthy source of protein for dogs and puppies. It also has an amino acid in it that makes puppies a little drowsy. This makes energetic, hard-to-handle puppies a little calmer. That is why all you want to do is sleep after thanksgiving dinner.

It usually tastes just like chicken, since chicken a type of bird species, and almost everyone has tasted chicken in their lives.

Here is a good resource:

http://blog.makezine.com/archive/2006/11/diy_thanksgivin.html

To avoid drying out your brisket while other meats smoke is to wrap it in foil. This holds all the juices in while protecting the meat from any excess or prolonged heat.

The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the “realistic” figure as a gauge. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds.

If the stuffing was actually made in the turkey (as opposed to outside it, when it's technically called dressing), it soaked up a lot of the bacterial matter found inside the body cavity. As long as the turkey was cleaned and stored well, this isn't harmful when the turkey is fresh. Over the next few days, though, this remnant layer can grow and reach dangerous levels. Most bacteria was killed if the turkey got up to 165 degrees or so; though there are certainly heat-resistant bacteria or microbes that got in subsequently. Nuke it so it's steaming again to be more safe.

the process is called trussing. get a trussing needle with special thread and sew the opening between the thighs then thread the legs to the thighs. usually for more uniform cooking or to hold in stuffing

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

You can't. Bacteria will start to grow almost the second it is out.