Turkey Meat

True

400 because its the highest way to go

Yes, their are pictures of meat thermometers in turkeys. You can find a real picture or a cartoon, which was drawn to show you a meat thermometer in a turkey.

70% White - 30% Dark

only leave it in the fridge for about a couple of days because of moisture in fridges

Make Taylor J. P and have some chocolate<3 it will defrost a turkey

You should not try, the bird should be fully defrosted before you start to cook it otherwise you risk food poisoning, here are the cooking times for a 'defrosted' 22lb turkey. 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 16 to 22 lb Un Stuffed Turkey 3 ½ - 4 hrs 16 to 22 lb Stuffed Turkey 4 - 4 ½ 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.

The trick is to bring the initial temperature up really fast for about an hour then turn it down to low. Most importantly, check the internal temperature in the morning and make sure there is sufficient water in the pot.

It is safe to keep cooked turkey meatloaf out of the refrigerator for a short period of time. It shouldn't stay out longer than an hour.

As far as I know, there would be no difference between cooking farm raised turkey and wild turkey.

If you, or someone else, is shooting and bringing turkey home, hopefully one of you know how to get the feathers off, and the entrails out. Beyond that, it would seem that turkey is turkey. It's poultry

and should always be cooked to about 170 degrees or so.

No it needs to be frozen if not used on a couple of days

I probably wouldn't try to reheat a whole turkey. The reason is that reheating such a large bird would probably involve a lot more heat than I would want to expose the white met (turkey breasts) too, particularly since turkey tends to be very dry as it is. Then there's the fact that the drumsticks and wings, due to their size, might also dry out. Overcooking just makes the situation worse. However, if you must do it, I would probably take the bird out of the fridge for at least an hour before reheating to get the carcass as close to room temperature as possible, I'd put some liquid, stock, wine, etc. in the bottom of the pan to keep the moisture level as high as possible, and I'd make sure and keep some fat on the turkey breasts (butter, flavored olive oil, etc.) to keep them basted and as moist as possible.

What I would personally do is dismantle the turkey breast, bone the turkey breasts, separate the thighs from the drumsticks, and either use the wings and rest of the carcass to make stock, or discard them. I would only reheat the amount of turkey I thought my family would eat that sitting. If the turkey breast is going to be served with a sauce or a gravy, I would heat that, remove it from the flame, and then place slices of the breast in it, or ladle it on to the room temperature turkey slices, and allow the remaining heat from the gravy to warm the turkey breast. I would probably rewarm the dark meat (thighs and drumsticks) in a pan in the oven, but I'd place the drumsticks on the inside, and the thighs on the outside so the thicker pieces got more heat.

This depends on what you want to go with your turkey. Most turkeys are stuffed with some sort of dressing. Vegetables can be added as with a roast; however, turkeys are usually large enough that they fill the entire pan. There is usually not room for much else in the pan with the turkey.

no.

A 2 kg turkey takes about 4 days to defrost. On average, you can defrost a 4lb turkey in a day.

24 minutes.its not an exact science but all meat if cooked at gas mark 3or4-that is 170/180 cCelsius or 325/350 Fahrenheit,will cook at ROUGHLY 20 minutes per pound plus another 20/30 minutes-therefore if you take the weight of the bird at 24lb and multiply it by 20 you get 480 mins-add another 20/30 mins to get 500/510mins-which is about 8 hours-though i think i would try to reduce this time by starting off at a higher temperature for the 1st hour-good luck and don't forget to baste regularly!!

Six hour and forty minutes you should cook a turkey about three pounds and hour

That will depend upon the size of the turkey. Figure about 30 minutes for each pound of turkey.

It came out in the early '90's or some time around that. I'm not for sure but..at least I tried to answer it