Turkeys

turkey and chicken cannot mate, but if you intend to produce a new feathered breed. use artificial insemination, collect rooster semen and inseminate to female turkey.

the reason why i choose female turkey over a Hen is that turkey egg is bigger and it will support embryonic development,and higher percentage of hatchability.

When there is no rooster among the hens one hen will usually try to take over the job of a rooster in so much as being a guardian. She will watch for danger and call to the hens to alert them. Sometimes even when there is a rooster, the dominant hen will mimic the crowing (or at least attempt to crow). She may even joust with the rooster, facing off with him and mock fighting.

* You should not keep it more than 3 days in the refrigerator. If you can't cook it before then it's advisable to freeze it and defrost in cold water and salt changing the cold water every 1 - 2 hours.

monkey testicals

Cooked turkey should not be unrefrigerated for more than 2 hours. Less time is better.

Cranberries

You can leave it out technically for like 3/4 of a day at room temperature and you will be fine as long as the internal temperature of everything cooked reaches 165 degrees F for at least 60 seconds this is the magical number to kill all pathogens

a chicken is small and a turkey is really big and ugly.... but both cant fly

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Who ever wrote they both can't fly they're stupid they can fly I go turkey hunting and I watch them fly as they go in to roost.... And chickens do to because my friend has a farm and I've seen them fly. They might not be able to fly for a long time but they certainly can fly!

Would specifically depend on weight , but I would recommend at least 24hrs in the fridge.

You have to cook it at 350° for 29minutes per pound. Make sure to cover with foil and baste with melted butter, also place some melted butter and rosemary or garlic under skin. After the turkey reads 165° with a thermometer, pull off foil and let brown in oven for 10min. Hope its wonderful ( I brine mine -very moist)

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. The internal temperature should reach 165 degrees F when it is done. So you would cook your 11 lb. chicken at 350 degrees F for about 3 hours, checking during the last 45 minutes every 15 minutes for doneness.

About 45 minutes to 1 hour and 15 minutes depends on the size of the pan of dressing you are cooking.

There are several stores that carry Empire Kosher fresh turkey. One store that carries the turkeys is Wegmans.

A 14.5 kg turkey should cook in the oven for about 6 hours. It is important to check the temp when the turkey is done cooking.

cook it down in a small pot of water for stock as a soup base.

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)