Turkeys

I have been roasting 40-45lb Turkeys for about 25 years. Believe it or not, the bigger the bird, the less you have to cook it.

I stuff the Turkey with a bread stuffing, and put lots of butter under the skin. Be prepared to put a tin foil tent on the bird because it will brown well be fore it's done. I put my turkey into a 350 degree oven at 8:00 am in a rack, in 2 aluminum foil pans, with a tin foil collar around the pan so all the Turkey juices end up in the pan. I turn it around 11:30 I turn it breast down, and then continue cooking another 2 1/2 hours. Take it out of the oven, turn it breast up, take out the stuffing, and let it rest at least 20 minutes before carving. I also take it's temp in the thigh. Total time is approx 6-7 hours total

i would say over 0.1000 idiot.

Thighs are the juiciest part of the chicken or turkey because they are the fattiest parts. They are also dark meat of the bird, which is naturally more moist.

That is a tough question to answer. However, there are a few different answers. If you mean by your question to ask how the body of the chicken continued to live after the head had been chopped off, I can answer you. The body of a chicken goes through what is called an 'Adreniline Rush' after their head has been removed. The chicken's body will pretty much go crazy, to put it into the least amount of words. To keep the body alive, you quickly shoot the body with an arrow filled with a type of chemical to keep the body from dying. To feed it you place a tube down the chicken's headless throat and pour 'mush' or water down it.

Turkeys are not nocturnal. They have excellent vision during the day but don't see as well at night. Wild turkeys are nocturnal roosters, heading home to their nest near dusk.

Turkey can be left out for a little bit after its done. However, it should have liquid injected into it, so it does not dry.

200"C in electric or 180"C in fan oven

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

11-13 minutes per pound if unstuffed. A 13 lb turkey should take approximately 2 1/2 hrs

If your soup has no thickening agent (ie. cornstarch or flour) it will freeze well with no adverse effects.

You can contact your local police department or social services offices to see if they are handing out free turkeys in Riverside, CA. The Salvation Army may also have free turkeys for families in need.

go www.urbanext.uiuc.edu/turkey/techniques.html

to make a wish on it, the person with the bigger half gets to make the wish

To cook 5kg of turkey breast in a fan oven it is a good idea to use a meat thermometer. Use a thermometer that will beep when it gets to a certain temperature. Turkey has to be at least 180 degrees in the center before it is done.

Did a little research- 350 degrees for 3- 3 1/2 hours. Check to see if your turkey has a pop up when done. If not, you will need a meat thermometer.

Another way is to gently pull one leg away from the body of the bird. If it is loose then the turkey is done.

Chicken & Turkey

Some methods for sexing baby chicks that are reasonably accurate.Modern genetics and the proper breeding scheme,allow day old baby chicks to be sexed based upon their color. This is possible when using what is called sex-linked color traits. Mating barred hens (black and white striped feathers) with non-barred males results in barred males and nonbarred female chicks. Also birds carrying specific genes for silver and gold color patterns in the roosters and hens (silver males bred with gold females results in silver pullets and gold cockerels). With the exception of mutations, this method is always accurate.

Vent sexing baby chicks is another method popularized in the 1936 by a Japanese professor, Kiyoshi Masui. Individuals well trained at chick sexing schools can consistently and easily attain greater than 95% accuracy. This method involves holding the day old chick upside down in one hand and while visually examining the vent area for the presence or absence of a rudimentary male sex organ. There are 15 different shapes and variants of each.

This method sounds much easier than it really is. After being taught the basics of this technique from non-professionals, most people would be doing well to obtain 50% accuracy. However, if interested, information on this technique can be obtained from the Center of Excellence for Poultry Science at the University of Arkansas. Most commercial hatcheries that offer chicks for sale as either pullets or cockerels utilize this method and the poultrymen who do this well are in high demand.

The best way to sex chickens in the backyard flock is to watch them grow. As they grow, changes will become obvious as the males will begin to act manly and their voices will change from the chirp of young chicks to attempted crows. In nearly all breeds of chickens The young males' feathers will also change from the round oval-shaped feathers common to hens and young birds to the shiny, more narrow and pointed feathers found on their necks and at the base of their tails.The combs of the young roosters will begin to develop at an earlier age than they will in females. While this may vary from breed to breed and, in some breeds, might even be difficult to detect a difference; in most breeds of chickens with large combs, this is a very obvious distinction between young roosters and hens as they are maturing. This is definitely the most enjoyable method when establishing a backyard flock.

Note that this works for chicken or turkey chicks.

Young turkeys of any gender are called poults, females are Hens and males are called Toms.

From 3 to 4 hours.

It depends on a weight of your turkey.

Using 20 minutes per pound is a basic guide. But this may need more as you are frying and not roasting in an oven. In all cases the juices should always run clear with no pink colouration

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 10 to 12 lb Un Stuffed Turkey 3 - 3 ¼ hrs 10 to 12 lb Stuffed Turkey 3 ½ - 3 ¾ 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

Farm animals are usually domesticated.

it is called a snood

One bag of stuffing mix will sufficiently fill a 16 lb turkey.

Cockerel A male chicken younger than one year Rooster A male chicken older than one year

To freeze a smoked turkey, make sure to wrap it tightly in plastic wrap to prevent air for causing the Turkey from becoming freezer burnt. If possible, cut turkey into smaller portions to make freezing and defrosting easier.

Depends on whether it's stuffed/unstuffed, frozen or thawed, and how you're cooking it (in a bag, covered, etc.), what temperature you cook at, etc.

Turkey needs to reach a temperature of 170 degrees at the breast and 180 at the thigh. Any more and you risk drying out the meat. Generally, turkeys are cooked at 325-350 degrees in an oven and have their own thermometers, but you should have your own as they don't always work.