How Much Are Turkeys?
8 years ago
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Turkeys: how do you know if you have a female turkey?
Comments (33)It seems as if blooded behinds are fairly common? This is my first year raising turkey. I lost one because he jumped out of the pen and froze during the night. All of a sudden they started pecking at 2 of the other birds pulling out their tail feathers. One died from the shock, the other I rescued, Now in my lounge under a heat lamp all by it;s self. Will I be able to put it back do you think? or shall I just go and buy another turkey from the store and keep the 2 together?...See MoreMy turkey was a turkey!
Comments (11)I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?...See MoreHow much turkey in the bianco Romano?
Comments (11)Breezy is dead on- the BR slab we just chose for our bath vanities has pretty much no "Turkey" in it. However, the BR slabs we passed up when choosing our kitchen counters was at least 60% "Turkey". With the latter a sand wall would have been perfect; with the former, it'll still look nice, but may not be the perfectly planned/coordinated color scheme that you're looking for....See Morehow big a turkey ? 13 peeps
Comments (13)I guess I should report back-I looked for the biggest kosher turkey I could find,(went to 3 stores that carry a good supply) and the largest was just under 18 lbs. Funny story- I bought it, and then a few days later fretted that it really might be too small. I took the turkey for a ride ( in the trunk) and went to a few more stores thinking if I found a larger one I could return this one. Anyway, there was none larger so the turkey had a nice jaunt and then went back home to rest. Yes I would have preferred more like a 20 lb or larger bird but it was not to be. It was so confusing though, the various websites with the expert advice about portions. Some were saying I should have at least a 24 lb turkey, others said 14 lbs would be fine. The good news is , it was delicious, and we have a respectable amount left over. Since I was so nervous about it not being enough, I am sure you can imagine the excess of side dishes I had out....See More- 8 years ago
- 8 years agolast modified: 8 years ago
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