Turkeys

Poults

About 15 and 3/4.

NO, commercially raised turkeys do not have the ability to fly. Some young commercially raised turkeys will try to fly but are not successful.

Yes turkeys and all other animals have a butt.

No. It would be impossible for a species to consist only of males, as it would be unable to reproduce. Such a species would die out in a single generation. As with all birds, turkeys reproduce sexually, require both males and females.

read the instructions on the packaging... usually about 4 hours for a large turkey.

First, remove the giblets and anything else that is not to be eaten. Next, wash the turkey and place it in an oven roasting bag. Other containers may be used, but they should be food-grade; some plastics may leach into water. Then pour the brine into the bag and tie it shut. The turkey and bag can sit in the refrigerator while marinating. Brine usually consists of water, salt, vinegar, and any various herbs one chooses to include.

Only if where it was left out was a cold as a refrigerator. Otherwise, it would not be safe to eat.

Turkeys like to eat foods they can find in their habitat, including fruits, nuts, snails, insects, and grass. If there are mushrooms in their area, they would likely eat them.

== == Many cooks would recommend taking the foil off about 30 to 45 minutes or so just before removing it from the oven. That way the browning can occur (and you can be sure it's not under done). After pulling the foil, check back every 10 minutes or so until the desired "brown-ness" happens. Too soon and the bird dries out. Too late and it has an "under done" look. Bon appétit!

You crop off its balls, dice its sack in stripes like pasta and cook it and put it on chicken breasts. Add seasoning!

A turkey crown takes around 20 minutes per pound to cook. A 10 pound turkey crown will take at least 3 hours and 20 minutes.

A microwave is not the best option for thawing Turkey, however assuming your Turkey will actually fit in the oven, you should use the defrost option, set for a maximum of 15 minutes, let it stand for 15 minutes then repeat, if you try to defrost without allowing the Turkey to stand then you risk defrosting part of the Turkey and then cooking it whilst other parts of the Turkey are still frozen, this will spoil the Turkey and many even cause food poisoning.

It really depends on how you plan on serving it.

Most restaurants use either a 4 or 5 ounce portion on their sandwiches and or salads. So in that case you would need 62.5 pounds for 5 ounce or 50 pounds for 4 ounce.

If you plan on serving it like carved turkey, plan on 6 - 7 ounces per person. So in that case, you'll need about 82 pounds of turkey.

This is cooked, cleaned, and deboned weight.

At 350 degrees F, you should roast a whole (thawed)chicken for 20 minutes per pound, plus 15 more minutes. If stuffed, cook the chicken for an additional 15 minutes. So you would cook your 3 lb. chicken at 350 degrees F for 1 hour and 15 minutes.

You want it in the turkey breast, but not so far in that it touches the bone.

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Do Not touch the Bone it will give you a false reading You want the temperature of the meat the furthest away from the heat. Since the dark meat takes longer to cook that is where you want your thermometer, deep in the center of a thigh. [not touching a bone of course]

White Meat 161 Degrees

Dark Meat 180 Degrees

Generally I cook it by the following way.

Ingredients

2 pork shank or knuckles

3 garlic cloves, finely chopped

1 tablespoon salt

1 tablespoon cumin

250ml water or light beer, boiling hot

250ml salt water

Preparation method

1. Bring a large pan of water to the boil.

2. Place the pork knuckles (together or one after the other) with the fat facing down into the boiling water. Bring to the boil again and simmer for 15 minutes. Lift carefully out of the water. Leave to cool slightly, then cut a chequered pattern into the fat.

3. Preheat oven to 220 C / Gas 7.

4. Rub the knuckles with salt and garlic and sprinkle with cumin. Place the knuckles into a frying pan and into the oven, pour boiling water or beer over them and roast for 1 hour. Turn over often and baste the meat with the juices.

5. Now reduce the heat to 180 C / Gas 4. Roast for a further 30 minutes, turning and basting the meat. If necessary add more water or beer, so that the bottom of the pan is always covered with juice.

6. So that the fat goes very crispy, sprinkle it often every 15 minutes with salt water.

7. Pour the juices into a gravy boat and season with salt and pepper. Serve with the knuckles.

8. Serve with sauerkraut, potato salad and a big green salad.

According to the health authorities that I've recently researched online; as my daughter left her roasted turkey in her oven overnight. . .the general opinion is that after TWO hours if not refridgerated - and also unstuffed, wrapped well etc. That the turkey/chicken etc. is already developing bacteria that WILL NOT be destroyed by reheating again. Altho' I did see the minority which said that it could be reheated to at least 165 degrees or boiled........but I personally wouldn't want to take the chance.

The wish bone in the chest is saved and dried and then held at either end by separate parties and pulled while making a wish. Whoever gets the largest half will have their wish granted; or so they say.

Raw smoked turkey legs can be cooked on a stove top. It usually takes about 15 minutes for them to be fully cooked.

12 hours

Yes, but only if you have sterilized the stainless steel pan with boiling water.

The storage container only needs to be clean and sanitary. It doesn't have to be sterilized.

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All animal-based foods contain some cholesterol, so yes, turkey has cholesterol. The amount is low compared to red meats, though, and depends on the cut; turkey white meat has less cholesterol than turkey dark meat. Since a substantial amount of the cholesterol is contained in the skin and any fatty tissues, the cholesterol you consume in turkey can be reduced if you remove the skin and fat before eating.