Turkeys

Turkey eggs are larger than chicken eggs. I have seen a turkey egg make an omelet that would be equivalent to two chicken eggs. But the taste is the same, however when the omelet made from the turkey eggs got cold, the color changed from yellow to greenish gray. It was really weird.

Use a meat thermometer. Cook at 350 degrees until the internal temperature reaches 160 degrees. How long that takes will depend on the size of the bird. A fresh or fully thawed bird will cook faster than a frozen one.

A 29 pound turkey can be cooked in the oven at 325 degrees. The turkey should cook for 4.5-5 hours in the oven.

I'm not sure quite what you're asking here, so I'll address several issues. If you are talking about nutritional benefits, its a mixed bag, each had advantages and disavantages. Assuming you are eating the flesh, and not the organ meat or the skin, chicken has more protein, but turkey has far less fat and fewer calories.

But that brings us to the second point of comparison, taste. The unfortunate fact is, fat equals flavor. Fat creates moisture, and mouth feel, and moisture in meat. That is what makes prime steaks prime, marbling of fat throughout the cut of meat, to make it tender and flavorful. To me, chicken wins that battle hands down, the taste is better, the meat is more tender and flavorful, and it won't dry out nearly so easily as turkey breast will. (Please note that in both birds, white meat has less fat than dark meat, which is also part of the reason why dark meat takes longer to cook.)

If you've ever tried to brine a turkey, butterfly a turkey, and cook a turkey, as opposed to a chicken, its quite obvious which of the two is easier to handle, and which cooks faster by virtue of size.

At 1/2 pound of turkey each; 15 x 1/2= 7.5 pounds of meat, x roughly 1.5 for bones, a 10 pounder should theoretically do fine, but 15 pounds would be better, in case you have a bunch of white-meat lovers, or something.

Leftovers should always be reheated to an internal temperature of 145 degrees. This helps to prevent any bacteria and avoid getting sick.

they say 20 min for every lb at 325, so I'd bake it at 300 for 8 hrs ( 30 min for each pound)

See the link below for how-to deep frying turkeys.

about 4 and a 30 mins at 180°C and 160°C (fan oven)

removing the foil for the last 30 mins of cooking

NAICS 112390 applies to Other Poultry Production.

The rule of thumb is 1/2 pound per serving. So 15 pounds should feed 30 people according to the books. BUT, this is based on a SERVING and a real human being's idea of a serving and a cookbook's idea of a serving is almost always different. If you're planning on feeding children, 30 is a good number, but if you're planning for adults, I would cut that number to 20 to allow for second helpings. I think it depends on what you are putting it in? I cook for a living and I would base your amounts on 3 people per lb.

The best way to cook a turkey breast cutlet is to preheat the oven to a temperature of 350 degrees. Cook the turkey for at least 15 to 20 minutes until the internal temperature is 170 degrees.

30-31 minutes

Start at 375

Maintain at no less than 350

about 4 hours at 350....check after 3 1/2 some ovens are hotter than others.

Smoked turkey has a flavour very similar to a delicate ham and is preferably served cold. To reheat, place on a rack in a shallow roasting pan, lightly cover with foil and bake at 325° F (160° C) for 15 minutes per lb. (30 minutes per kg). Use smoked turkey in place of cooked ham: on a cold meat platter, in casserole dishes, as a sandwich filling or as an hors d'oeuvre.

Generally you would give "chick starter" to chicks. You can start feeding them layer pellets when they're anywhere from 2-5 months old.

Also, if you're looking to save money and have the space, free-range chickens are healthier, and eat less grain based food. :)

Yes. The eggs of a turkey are stronger flavored and richer than chicken eggs. They often have a distinct "wild" flavor and can sometime taste of pine/cedar if gathered from the wild. Domestic turkey eggs do not usually have a bad flavor but they are distinctly different than the egg of a chicken.

1 or 2 days in the fridge once it is soaked in lemon juice and not surrounded by anything else because then that turkey will give the other foods (salmonella).

Preheat oven to 450 degrees F. Rub THAWED breast with oil or butter/margarine and any seasonings. Place in oven and IMMEDIATELY turn heat down to 350. Roast about 1 hour, until internal temperature is 165 degrees. PS- place breast on a bed of thick sliced onions and potatoes in the pan. Instant side dish.

you should insert the thermometer in the thickest part of the bird. if you roast it breast side up, you should insert it in the thigh, between the leg and thigh but not touching a bone. the dark meat generally takes a little longer to cook, as it is not exposed in full to the heat of the oven as the breast is.