Any contents in the bird cavity should reach the temperature that is recommended for the bird itself. I.e., if you are cooking a turkey with stuffing, both the turkey AND stuffing should reach 165 deg. F.
"Trussing" in this usage means "tying up". So, with a chicken (or a turkey), when you go to bake it, if you have placed stuffing in the cavity (as you should, so as to conserve energy), you would need to truss the cavity closed and tie the legs at the ankle together so that they don't spread wide during the baking process, which might cause it to dry out unnecessarily. Please click on the related link below for more information about the usage of the word "truss" as a verb:
Salmon should be cooked to an internal temperature of 130 to 135 degrees F.
When cooking a Cornish game hen, the thermometer should be inserted into the thigh. The stuffing inside should read 165F to be considered done.
For pre-cooked ham, you need an internal temperature of 140 degrees F. For a non pre-cooked ham, you should cook it until the internal temperature reaches 160 degrees F.
48C
To prevent the stuffing from spilling out of the cavity, the legs of the turkey should be trussed with butcher's twine.
This would depend on what kind of stuffing you are making, whether or not it is the instant stuffing (IE: Stovetop) or homemade. It also depends on whether or not you plan on making it separately, or stuffing the turkey with it. If you are using an instant stuffing, it is wise to make it last, as it only takes approximately 5 minutes to prepare. If you are making homemade stuffing, it is wise to prepare your bread crumbs in advance, so they have time to harden. If you are stuffing a turkey, prepare the stuffing mix prior to stuffing the turkey, then place it in the turkey's cavity. Please be advised that special precautions should be taken when doing this, as a turkey that has been stuffed, when improperly or incompletely cooked, can give additional rise to food borne illnesses.
About 30 min.
no
China tableware should always be packed carefully for despatch, it is fragile.
Actually, it is considered safer practice to cook the turkey and the stuffing completely seperately since the stuffing sometimes will not get hot enough inside the turkey to kill all bacteria, etc.
No. Every year people get food poisoning from turkey and stuffing. Re-heat all left-overs thoroughly!
Depends on the weight of the stuffed chicken. At 350, about 20 minutes per pound, plus 15 minutes. A 3 pound chicken would be 1 hr, 15 minutes. The temperature inside the meat/stuffing should reach 165 degrees F.
Yes!
The peritoneal cavity is a normal part of human anatomy. It is not a condition that requires treatment.
fluid traped in cavity of ballvave is relived through cavity vent, care is taken pressure of fluid traped in cavity should not increse than upstream pressure of the valve.
it should be packed in cardboard boxes because animals get trapped if the plastic rings are littered everywhere