My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to ...
I want to brine a turkey for Thanksgiving, using Alton Brown's recipe for brining. My wife is concerned that this will increase the amount of salt and sugar in the turkey, making it unhealthy. How ...
It's Thanksgiving up here in Canada, and I'm wondering what can be done to keep the breast meat on a turkey from being too dry?
I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer.
I just made a Turkey meatloaf, using a standard recipe that usually turns out good with ground beef, but it was too dry - any help would be appreciated.
What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are ...