Turkeys

To cook a turkey crown weighing 2.8kg, you should typically roast it in an oven preheated to 180°C (350°F). As a general rule, you would cook the turkey crown for about 20 minutes per kilogram, plus an additional 70 minutes. Therefore, for a 2.8kg turkey crown, you would cook it for approximately 136 minutes, or 2 hours and 16 minutes. It is important to use a meat thermometer to ensure the internal temperature of the turkey reaches at least 75°C (165°F) to ensure it is safe to eat.

Well, when removing the bone guard from a turkey crown, you want to approach it with gentle patience, like adding a happy little tree to a painting. Use a sharp knife to carefully slice along the bone, following its natural shape. Remember, there are no mistakes, just happy accidents, so take your time and enjoy the process.

A pheasant's nest is typically referred to as a "form." A form is a simple depression in the ground lined with grass and leaves where the female pheasant lays her eggs. The male pheasant does not participate in nest building or incubation of the eggs.

The term "pope's nose" is a colloquial, informal term used to refer to the fleshy protuberance at the rear of a turkey, which is actually the uropygial gland. This gland secretes an oily substance that the turkey uses to preen its feathers. The origin of the term "pope's nose" is unclear, but it likely stems from the fact that the shape of this part of the turkey's anatomy vaguely resembles the shape of a bishop's or pope's hat.

The red stuff under a turkey's beak is called a snood. The snood is a fleshy protuberance that becomes engorged with blood when the turkey is excited or during courtship displays. It is a secondary sexual characteristic that can change in size and color depending on the turkey's emotional state.

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Oh, absolutely you can, my friend! Just place your smoked turkey in an oven bag, seal it up nice and snug, and pop it in the oven. Let that gentle heat work its magic, and soon you'll have a delicious, warm turkey ready to enjoy. Remember, cooking is all about bringing joy and comfort to yourself and others.

Well, isn't that just a delightful question! The turkey's back and wings typically have the most feathers, providing them with warmth and protection. Each feather is like a little work of art, adding to the turkey's beauty and grace. Just imagine all those feathers creating a lovely, colorful display as the turkey struts around in the sunshine.

The three states that were the leading producers of Turkey in 2007 were Wyoming, Mississippi, and Massachusetts.

When someone calls you a turkey, it is typically considered a derogatory term suggesting that the person is foolish, inept, or acting in a silly or foolish manner. The term "turkey" in this context is used as an insult to belittle or mock someone's actions or behavior. It is important to consider the tone and context in which the term is used, as it can vary in severity and intent.

the indians gave the pilgrims a feast when they first arrived in america. this feast had turkey in it.

Oh, what a delightful question! In 2007, the leading producers of turkeys were Minnesota, North Carolina, and Arkansas. These states worked together in harmony to provide us with plenty of delicious turkeys for our Thanksgiving feasts. Just like how each color on our palette plays a special role in creating a beautiful painting, these states each had their own unique contributions to the turkey industry.

Virginia produces the most ham in the United States. So, if you're a ham lover, you might want to thank Virginia for all that delicious porky goodness. Just make sure you don't hog it all for yourself!

Some adjectives that describe a turkey and begin with the letter K are keen-eyed, keratinous (referring to the protein in their feathers), and kinetic (referring to their active movements).

Well, honey, it's simple math. If each adult eats about 2 turkey wings, then you'd need 30 turkey wings to feed 15 adults. But let's be real, who stops at just 2 wings? Better grab a few extra to avoid a Thanksgiving throwdown over the last piece of poultry.

Well, isn't that a happy little question! Turkeys are omnivores, which means they eat both plants and animals. They enjoy munching on seeds, fruits, insects, and even small rodents they may come across in the wild. Just imagine them gobbling up a variety of tasty treats in their natural habitat, living their best turkey life!

Well honey, the best seasoning for turkey is a classic blend of salt, pepper, garlic powder, and paprika. But let's be real, you can throw on whatever you want - it's your turkey, not mine. Just don't forget to baste that bad boy and roast it to golden perfection.

Huge. Several long buildings. They smell, so they are often in remote areas.

Turkey contains an amino acid called tryptophan, which can promote relaxation and drowsiness. However, it needs to be ingested in large amounts to have a noticeable effect on sleepiness. Other factors in a typical Thanksgiving meal, such as carbohydrates and alcohol, may contribute to post-meal drowsiness as well.

As with many Americanized terms, the name turkey was actually based on a mistake. Early European settlers to North America mistook the large native bird for a Guinea fowl which at that time was believed to originate from the Southeastern European region known as Turkey.

A general guideline is to cook a turkey for about 20 minutes per pound at 325°F (160°C). For a 9.61 kg (21.2 lb) turkey, this would be approximately 6.5 to 7 hours. Use a meat thermometer to ensure the internal temperature reaches at least 165°F (74°C) in the thickest part of the bird before serving.