Turkey Meat

Turn the heat up to 425 for 10 minutes or so. Also, rub it down with butter or baste it first.

According to the units converter on my iPhone

21.375 lbs = 9,695.5 grams

They call Thanksgiving turkey day because most people eat turkey on that day.

Turkeys normally only lay eggs from April through July. They aren't as efficient feed converters as chickens are, so to raise turkey eggs commercially would be quite expensive.

It depends on how much your turkey weighs...about 40 mins for a 14 lbs turkey. Make sure you check the temp. and it has to be at least 165 degrees

Proteins from the bone and to lesser degree the meat very flavorful and great for you never throw it a way its called stock in the rest of the world.

FORGET TASTE ! WORRY ABOUT ecoli. The Taste Is Aquired In Baking. Be Sure To Thaw In Bottom Of Refigerator to assure you do not get Sick. I`m Sure You Will Have a Wonderful Dinner. Unthaw? "Thaw" means to un-freeze. Do you mean how do you re-freeze chicken again once it's been thawed?? If so, it's not recommended. You should NEVER freeze meat that has previously been frozen - especially chicken.

yes

In my opinion lettuce, tomatoes, and carrots would probably be the best because those are some of the fanciest veggies to put with a turkey.

Turkey bacon can be nitrate-free, but it depends on the brand and specific product. Some manufacturers use natural methods to preserve their turkey bacon without synthetic nitrates or nitrites, while others may still include these preservatives. Always check the ingredient list and labeling for information regarding nitrates. If you're looking for a nitrate-free option, look for products specifically labeled as such.

Yes, Dietz & Watson turkey products are considered processed meat. They typically undergo various processing methods, such as curing, smoking, or seasoning, to enhance flavor and extend shelf life. While turkey is often perceived as a healthier alternative to red meats, processed turkey products still contain additives and preservatives that categorize them as processed meats.

A whole unsliced turkey can remain safe to eat in the refrigerator for 1 to 2 days after it has been thawed. Similarly, deli meats or other lunch meats that have been opened can typically be kept for 3 to 5 days. It's important to store them properly at a temperature of 40°F (4°C) or below to ensure safety. Always check for any signs of spoilage before consumption.

When cooking a 12.5-pound turkey in a baking bag, it typically takes about 2 to 2.5 hours at 350°F (175°C). Make sure to check the internal temperature; it should reach at least 165°F (74°C) in the thickest part of the thigh. Always allow the turkey to rest for at least 20 minutes before carving to ensure the juices redistribute.

See the link below for cooking times and temps for turkeys.

Yes, you can freeze a brined turkey and cook it later. It's best to freeze the turkey after it has been brined and before cooking to preserve its flavor and moisture. Make sure to wrap it well in plastic wrap or aluminum foil and place it in an airtight container or freezer bag to prevent freezer burn. When you're ready to cook it, thaw the turkey in the refrigerator before roasting.

Kentucky Legend Oven Roasted Turkey Breast can be cooked for about 15 to 20 minutes under 350 degrees in the oven. It does not have to be cooked very long as it is already a fully cooked turkey.

Cooking turkey underground involves digging a pit, often lined with stones, and heating it with hot coals. The turkey, usually seasoned and wrapped in foil or burlap, is placed in the pit and covered with more coals and dirt, creating a sealed environment. The turkey cooks slowly from the heat of the coals, typically taking several hours, resulting in tender, flavorful meat. After cooking, the turkey is unearthed, and the outer wrapping is removed before serving.

Cooked turkey meat should not be left at room temperature for more than two hours. If the ambient temperature is above 90°F (32°C), this timeframe reduces to just one hour. After this period, bacteria can multiply rapidly, increasing the risk of foodborne illness. It's best to refrigerate or freeze leftovers promptly to ensure safety.

No. Bacon is pork, turkey bacon is made in a factory.

Yes it's jaiz and is halal after islamic slaughter;

Some brothers and sister's sometimes need the 10 points which are following InshAllah in future you can determone yourself what is permissable to consume and what is not;

1) Animals that have been clearly and explicitly prohibited in the Qur'an or Sunnah are without doubt Haram, such as a swine, donkey, etc.

2) Animals that are born and live in water are all Haram with the exception of fish. All types of fishes are Halal, with the exception of that which dies naturally in the sea without any external cause. However, if a fish was to die due to some external cause such as cold, heat, being thrown to the shore by the water, colliding with a stone, etc, then it would be Halal.

3) The third principle is that, amongst the land-animals, those that have no blood in them are considered Haram, such as a hornet, fly, spider, beetle, scorpion, ant, etc

4) The forth principle is that those land-animals who have blood in them but the blood does not flow, in other words animals that do not have flowing blood, are also considered Haram, such as a snake, lizard, chameleon, etc.

5) The fifth principle is that all types of pests (hasharat al-Ardh) are also considered Haram, such as a mouse, hedgehog, jerboa, etc.

6) The sixth principle is, land-animals who have flowing blood in them and they survive on grass and leaves, and do not prey on other animals (i.e. non-predatory terrestrial animals) are all considered Halal, such as a camel, cow, goat, buffalo, sheep, deer, etc, although there is a slight difference of opinion within the Hanafi School with regards to the consumption of horse-meat, as will be discussed later. Also, a donkey is exempted from this general ruling, in that its meat in considered Haram for consumption.

7) The seventh principle is that all terrestrial predatory animals and beasts, i.e. animals that hunt with their teeth, are considered Haram, such as a lion, cheetah, tiger, leopard, wolf, fox, dog, cat, etc.

8) The eighth principle is that all birds of prey, i.e. those that hunt with their claws/talons, are considered Haram, such as a falcon, eagle, kite, hawk, bat, crow etc.

9) The ninth principle is that birds who do not hunt with their claws and do not prey on other animals, rather they merely eat grains and crop, are all considered Halal, such as a chicken, duck, pigeon, dove, sparrow, turkey, etc.

10) The tenth principle is that if a Halal animal only consumes impure things to the extent that it creates bad odour in its meat and milk, then it will be Makruh to consume its meat and drink its milk. However, if it consumes other things along with the impure, or if it does not create bad smell in its meat and milk, then the meat and milk will be totally Halal. (Radd al-Muhtar, 6/340)

microwave it 2-3 minutes comes out perfect

It is unlikely, unless the turkey has already been infected. It is always advisable to freeze poultry or game (rabbit for example) for a week or so to kill off any bacteria that may be present before feeding it to a cat.