Turkey Meat

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

For a twenty pound turkey it will take a little less then three hours on the BBQ at about 350 degrees

Farm animals are usually domesticated.

It is made up of the fat and oil that the turkey releases when fried.Most people add herb and garnishes to the dressing It is made up of the fat and oil that the turkey releases when fried.Most people add herb and garnishes to the dressing

I believe Butterball turkeys have already been brined, therefore doing so again really isn't necessary. You can check the label of the turkey to confirm whether this has been done. If you look at all the small print on the front of the turkey label, there will be some language about the percentage of salt (or saline) water added as a percentage of weight, and if that's there, then the turkey has already been brined.

Why would you want to...they are disgusting.

Yes, but you should store it separately and not use it to fry thing like doughnuts or other sweet things. French fries could be fried in this oil, however. Fish oil can also be saved, but should only be used for frying fish again.

Usually, the smell will give it away. It develops an off-odor similar to mercaptan. A greenish tinge, sliminess and off odors mean it is past its prime.

The main difference in my opinion is that it's juicier. It's really moist and yummy. Sometimes roasted turkey can feel a little dry and dense. My husband loves to deep fry a turkey. He's from the South though and they would fry butter if they could figure out a way.

Turning a turkey while inside the oven is risky - to the bird, the oven and YOU! If it's a lighter bird (less than 12 lbs) just slide the rack out far enough (watch that you have room to do this without burning your arms). For a larger turkey, you're better off removing it from the oven to turn it.

Then, begs the question, why turn it at all? Breast up will give you all the savory juices in the bottom.

Choose a ground beef with a lower percentage of fat (like 90/10)/ lean minced beef. During the cooking process, skim any fat from the top of the cooking mince to remove any excess fat from the dish. If your not around when cooking the dish skim the fat at the end, however it is best to remove excess fat during the cooking process. Your dish should therefore be lean looking and not greasy looking.

Yes you do.

Approximate Roasting Times for Stuffed TurkeyTurkey WeightHours 6 to 8 pounds 3 to 3-1/2 hours 8 to 12 pounds 3-1/2 to 4-1/2 hours 12 to 16 pounds 4-1/2 to 5-1/2 hours 16 to 20 pounds 5-1/2 to 6 hours 20 to 24 pounds 6 to 6-1/2 hours Approximate Roasting Times for Unstuffed TurkeyTurkey WeightHours 6 to 8 pounds 2-1/2 to 3 hours 8 to 12 pounds 3 to 4 hours 12 to 16 pounds 4 to 5 hours 16 to 20 pounds 5 to 5-1/2 hours 20 to 24 pounds 5-1/2 to 6 hours