Turkey Meat

i cook them right at 2 to 3 hour then turn burner off and let simmer for 30 minutes.

There are two reasons, first it will carve a little better after some of the core temps are reduced and second reason is same as the first except that you bird shouldn't be so hot as to burn a persons palette lest that ruin the taste of all the other wonderful sides, desserts, etc, you'll be serving

In the thickest meaty part without touching any bones (so usually the breast. If you have stuffing in the turkey you should separately take the temperature of it (in the center, also without touching any bones). The stuffing should get up to a minimum of 170 F (just like the rest of the turkey).

When turkey cooking, for safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 165 degrees, though most cooks will prefer up to 180 F degrees in the thigh. The center of the stuffing should reach 165 F degrees in the cavity, and the center of the breast is done at 165 to 170 degrees.

There are several ways to determine if the thanksgiving turkey or chirsitmas turkey is cooked through, but the turkey pop up timer is the cheapest and effective one.

As a suggestion, you can use two 165 F or 170 F degree timers for one turkey cooking. That means, insert two timers at two different thickest part of turkey to ensure not to overcook.

If only one pop up timer and it did not pop up, then you'd better to use a normal meat thermometer to check it again.

This food will keep for about 5 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

Turkey based meat is meat that is not fully turkey but contains turkey. This meat likely contains more turkey than other meats.

A person should have at least 1 20 pound turkey and 1 10 pound turkey in order to feed 20 people. There should be 1 pound of turkey for each person.

If raw, 3 to 5 days, if cooked, the same.

Cook the thighs till they reach a temperature of 160 to 165 degrees. You can also slow roast them on 200-220.

From past experience, I would say a week. I recommend removing the meat from the carcus and refrigerate what you think you will eat in the next few days. Freeze the remaining meat in freezer bags, a few days worth per bag.

Freeze the carcus to make delicious soup in the coming months. Don't forget to saute your vegetables before adding them to the soup to give them extra flavor.

There are fillers in ground turkey meat depending on the brand. Some brands do not contain any additionally added fillers.

A good estimate is approx. 13 pounds of it is edible. The rest is bone, grizzle, etc.

The rule of thumb I use when estimating how much edible meat is in a 'bone-in' piece is,

>> Take the total weight and about 2/3 of it can be eaten.<<

Everybody has their own 'rule of thumb', but that seems to work for me.

The temperature before consuming should be 165 Degrees Fahrenheit. You can roast it to about 135 degrees, remove it from the oven, and let it rest for fifteen minutes tightly covered with foil, and the carry over heat will raise the internal temp to about 165.

Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

It should take about 3 days to thaw a 12-pound turkey in the fridge.

In home cooking it all comes down to a matter of personal preference and often expense. The smaller birds are usually hens. Hens are usually less than 16 pounds when processed while the Toms are much larger at the same age. Male birds have larger bones and therefore less meat or edible portions. As for tenderness, age not gender is the determining factor.

You can buy a turkey with a little red "pop-up" that lets you know when its done. Better still is to buy a meat thermomiter. It wll tell you what temperature to use on different kinds of meat and poultry that you cook. You can get one for just a few bucks at a Walmart, Kmart, etc.

I usually plan at least 1 pound per person, and that assures enough leftovers. At Christmas I have gotten the largest turkey I could find, about 30-35 lbs, and served 14-16 people. I still made a very hearty turkey soup and had leftovers for turkey hash the next night as well as turkey sandwiches for those who wanted them. So, in your case, if you want some leftovers, I'd plan at least a 12-15 pound turkey. The larger the turkey the more it will feed because relatively, the bones play less part in the weight. For example, my 30 lb Christmas turkey would realistically have fed, at one sitting, about 20-24 people.

To the east. Just kidding.

It does not matter. When roasting the bird, placing it breast down onto two slices of toast for the first few hours will help keep juices in the breast meat, according to some. Then flipping it breast side up to brown the skin is necessary.
I roast it breast side up and don't have a dry breast. When deep frying the turkey it is suspended sideways with the legs pointing upwards usually, or down I suppose would be possible.
In the oven; whichever way the roasting pan fits will work just fine.

what spices do you put on a turkey?

You need one big enough to feed all your guests.

Yes.

Try freezing a package already vacuum sealed from the grocery store. Or, if you bought it at the deli, make sure you seal the bag well to prevent freezer burn.

Take out of the freezer 1-2 days before using to defrost.

Poultry should be cooked within a couple days after thawing for best results. It is possible that the turkey will be good after 5 days but only you can make that determination.

You can tell if thawed out chicken has gone bad if it has a bad odor. Chicken that is bad a very distinct and spoiled smell to it.