Turkeys

According to the U.S. Census Bureau, the typical American consumed 13.4 pounds (6.1 kilograms) of turkey in 2004. In that same year, the typical American ate 4.7 pounds (2.1 kilograms) of sweet potatoes.

Whoever answered the above is ridiculous but it made me laugh, thinking that someone might actually try this method. NOT FUNNY...VERY DANGEROUS!!!!!

Completely thaw a deep frying turkey, do it outside, and water will not put out a grease fire.

For the oven, a 25 lb turkey will take about 4 1/2 hours to cook but it depends, add at least 1/2 hour if bird is stuffed. Use a thermometer.

It really depends on temp used to cook and method of cooking. Use google and get many sources to find an accurate method best suited to you.

Also, covering the bird in bacon is a great way to keep the skin moist and not to overcook the breast. Also, it's freakin delicious.

Do not store at a low temperature lightly cooked stuffing. If stuffing is arranged at the forefront of time, it must be moreover frozen or cooked instantaneously. To make use of cooked stuffing afterward, cool in trivial containers and refrigerate it contained by 2 hours. Use it in 3 to 4 days. Reheat the suitable for eating stuffing to 165 ºF immediately as for all snippets. Do not stuff entire fowl with available cooked filling.

This food will only last a few days. 4 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

You would cook a 5.5 kg butterfly turkey joint for about 3 hours and 20 minutes. Place the turkey in a preheated oven at 190 degrees Celsius/375 degrees Fahrenheit. The juices will run clear when you insert a sharp knife into the thickest part of the bird.

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

All wild turkey's I have eaten are just like farm raised turkey's except they may be a little more muscular in build.

Depends on how big it is. As a rule you should cook a 5lb meatloaf in a loaf pan for about 1 and a half hours at 325F. Cover with foil unless you put ketchup or catsup on top of it - you can brown it wen it's cooked. Best thing to do is to get a thermometer, once the meatloaf hits 160-165F internally then it should be moist and juicy and cooked. See my blog for the best turkey meatloaf recipe ever and for amazing and original turkey recipes. http://www.loveturkeymeat.info

it would take 240 mins. because each turkey takes about 120mins by it's self

i would say about 8 to 12 people depending if they are starving or not

3 to 4 hours.

This really depends on the size of the chicken, what it is stuffed with, and the type of oven being used, etc.

A chicken can be baked in 40 minutes at 250 C (See recipe in Related links below), but really you should keep an eye on it to make sure that it is cooking as you expect.

So it is also a good idea to check the chicken with meat thermometer to see if it is properly cooked inside.

For a recipe, and how to check if the chicken is cooked, see Related links below.

15 - 30min in a pressure cooker

If you are roasting a chicken in a 400 degree oven, you'll probably need to cook it for close to an hour depending on how large the chicken is. At the one hour mark, check the temperature to see that it's 160 or higher in the breast and the thigh.

!) Take the meat out of it's packaging 2) place into a sizable dish and cover 3) put in microwave for 10 minutes, wait every 30 seconds or so and take it out from the microwave 4) uncover and removed thawed meat from frozen block, cover and place back into the microwave and repeat step 3 and so on. TIP: if BBQ available, you can wrap the meat in Aluminum foil and place on the top shelf turn after about 5 minutes, repeat. and judge with some sort of poking device... once fully thawed, remove from BBQ and continue with your meal.

According to North Carolina's agricultural department,

"Turkey breeders start to lay eggs for hatching at 32 weeks of age. They are artificially inseminated each week during their egg production period which is approximately 25-30 weeks."

NO! Do not do that. Never refreeze any poultry. Once it thaws, it will pick up bacteria. I know there will be some that disagree with this, and say you can do it if handled properly, but personally I would never do it. If incorrect, I would rather err on the side of caution.

You can freeze them forever. But they may not be eatable. Depends how cold the freezer is. Probably a few weeks.

You can eat it immediately, though it's better to let it sit for about 10 minutes to allow the meat to "rest" so that the juices can settle and balance out. Also, it won't be quite as hot when you cut it.

If raw, 3 to five days if kept in the refrigerator. If cooked, the same.

Once the bird has completed cooking allow 20 minutes uncocered to allow breast to cool. This will allow you to carve without the meat shredding to bits. The cooler it is aalowed to get the smoother the carving process will go.
You don't have to let it cool down before carving, but if you want, let it cool down for about 30 mins to where you can handle it. Then transfer to a plate and carve it.