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Topic: Cooking a turkey


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  Turkey Cooking Techniques (Turkey for the Holidays)
The greatest challenge for new and experienced cooks alike is to avoid the dreaded "dry turkey," which is usually in reference to the white meat of the turkey breast.
A whole turkey (and turkey parts) is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.
Braising is cooking the turkey in a small amount of water or stock in a covered roasting pan in a 325° to 350° oven.
www.urbanext.uiuc.edu /turkey/techniques.html   (3951 words)

  
 Norbest: Cooking Perfect Turkey
Remove all the stuffing from the turkey as early as possible.
A whole unstuffed turkey may be cooked in a large covered kettle grill.
(Don't try to cook a stuffed turkey on the rotisserie.) Tie or skewer the wings close to the body, and attach the neck skin with a skewer to the back of the body.
www.norbest.com /d_cooking_perfect_turkey.cfm   (804 words)

  
 Cooking the Turkey
If the turkey defrosts in the refrigerator or by the cold water method sooner than needed, it will be safe another day or two in the refrigerator, the same storage time as for fresh turkey.
Use a meat thermometer to determine when the turkey is cooked to a safe temperature.
Turkey and trimmings that are left out at room temperature more than two hours, will allow harmful bacteria to multiply to unsafe levels and cause foodborne illness.
www.pierce.wsu.edu /Nutrition/FSA/cooking_turkey.htm   (809 words)

  
 Cooking Turkey   (Site not responding. Last check: 2007-10-24)
Historically, turkeys were served with a sauce, and it was the sauce, plus the meat, that constituted a serving of turkey.
Heritage turkeys, as of this writing in the fall of 2003, are being raised in small groups and are being carefully slaughtered, packed, and distributed.
Cooking to 140F will not kill pathogens that might have contaminated the inside of the bird -- but you must keep in mind that there are many foods that can harbor food-born pathogens including lettuce and bean sprouts.
www.goodearthorganicfarm.com /heritage.htm   (1426 words)

  
 Turkey Cooking
Many foodborne illnesses associated with turkey cooking are due to the fact that the bird is not totally thawed.
The critical temperature and time for cooking the turkey to assure safety is 150F for 1 minute for every part of the turkey.
A very safe practice is to cook the turkey from the frozen state.
www.hi-tm.com /Documents/Turkey-Thanks.html   (1473 words)

  
 Cooking Tips: Turkey 101
I've also taught classes on turkey cooking and appeared on countless television shows around the country, toting two turkeys along, one unbaked to show how to stuff it and one cooked to demonstrate different kinds of garnishing and sometimes, carving techniques.
I most always have a turkey in my freezer, marked as to the date it was bought so that I use it promptly and know which turkey to cook first when I have more than one bird on hand.
Realize that stuffing is going to absorb fat from the bird as it cooks and therefore, if it's been inside the turkey, keep your portion quite small or bake some of the stuffing in a casserole for you and anyone wanting to cut down on fat.
www.diabetic-lifestyle.com /articles/nov00_cooki_1.htm   (1351 words)

  
 here --> Cooking Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> can be injected with a marinade, coated with breading (such as Shake 'n' Bake) or seasoned with a rub before <b>cooking</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Approximately 1 cup of marinade is needed for an 8- to 10-pound <b>turkey</b>, 2/3 injected in the breast and 1/3 in the rest of the <b>turkey</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Remove the <b>turkey</b> and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.azbbqa.com /MeatSafety/turkcooking.shtml</font>   (596 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.eclecticcooking.com/CookingTurkey.htm">Cooking a turkey without using the oven has advantages</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> While the hardwood chips are soaking, prepare the <b>turkey</b> by brushing the skin with <b>cooking</b> oil, and insert a meat thermometer into the deepest part of the thigh without touching a bone. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The container in which you fry the <b>turkey</b> must be large enough to hold the <b>turkey</b> with enough oil to cover it. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> If the <b>cooking</b> pot is overfilled with oil, the oil may spill out of the unit when the <b>turkey</b> is placed into the <b>cooking</b> pot.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.eclecticcooking.com /CookingTurkey.htm</font>   (931 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://recipecove.blogster.com/cooking_turkey.html">Cooking Your Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> First, <b>turkeys</b> should be <b>cooked</b> in an oven at a temperature from 325 to 350. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooking</b> at a temperature lower than 325 prevents the inside of the <b>turkey</b> from <b>cooking</b> properly and can lead to serious cases of food poisoning. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> A <b>turkey</b> is <b>cooked</b> properly when the interior of the breast meat reach 170 degrees and the interior of the thigh meat reaches 180 degrees.</td></tr> <tr><td></td><td colspan=2><font color=gray>recipecove.blogster.com /cooking_turkey.html</font>   (282 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://en2.wikipedia.org/wiki/Cooking_a_turkey">Domesticated turkey - Wikipedia, the free encyclopedia</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkeys</b> are traditionally eaten as the main course of large feasts at <a href="/topics/Christmas" title="Christmas" class=fl>Christmas</a> in Europe and North America, as well as <a href="/topics/Thanksgiving" title="Thanksgiving" class=fl>Thanksgiving</a> in the United States and Canada, in both cases having displaced the traditional <a href="/topics/Goose" title="Goose" class=fl>goose</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkeys</b> are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkeys</b> are usually baked or roasted in an oven for several hours, often while the <b>cook</b> prepares the rest of the meal.</td></tr> <tr><td></td><td colspan=2><font color=gray>en2.wikipedia.org /wiki/Cooking_a_turkey</font>   (2495 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.dec.state.ak.us/eh/fss/consumers/santurkey.htm">Cooking your Turkey Safely</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> A frozen <b>turkey</b> should be completely frozen when you buy it and can be kept for up to a year in the freezer at 0 degrees F without significant loss of quality. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The <b>turkey</b> is done when a meat thermometer inserted into the inner thigh reads 170 degrees F to 180 degrees F. The <a href="/topics/Stuffing" title="Stuffing" class=fl>stuffing</a> should be <b>cooked</b> to at least 165 degrees F. The bones of young <b>turkeys</b> are porous. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooked</b> <b>turkey</b> kept in the refrigerator should be safe to eat for three or four days, if it was cooled promptly.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.dec.state.ak.us /eh/fss/consumers/santurkey.htm</font>   (772 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://mdc.mo.gov/hunt/turkey/wildturk/recipes.htm">Cooking the Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cook</b> the neck, wings and giblets together for dressing broth. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Novice <b>turkey</b> hunters are often intimidated when it comes time to clean the large <a href="/topics/Bird" title="Bird" class=fl>bird</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Skinning the <b>turkey</b> is faster and cleaner, but you will need to wrap the <a href="/topics/Bird" title="Bird" class=fl>bird</a> in foil or place in a baking bag to <b>cook</b> whole.</td></tr> <tr><td></td><td colspan=2><font color=gray>mdc.mo.gov /hunt/turkey/wildturk/recipes.htm</font>   (1107 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><u>Turkey School at Bon Appétit Cooking Class at Epicurious.com</u>   <i>(Site not responding. Last check: 2007-10-24)</i></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> If the <b>turkey</b> is unstuffed, you can give it a flavor boost by seasoning the cavity with salt and pepper, and adding two peeled and quartered <a href="/topics/Onion" title="Onion" class=fl>onions</a>, two carrots, and two celery stalks, as well as a couple of bay leaves and sprigs of parsley and thyme. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Perfectly <b>cooked</b> is 170° F for the breast and 180° F for the thighs. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> When the <b>turkey</b> has been moved to its resting place, put the roasting pan over two burners of the stove, turn the heat to medium, and use a heatproof flat whisk or slotted angled spatula to loosen whatever yummy bits are in the pan.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.epicurious.com /bonappetit/cooking_class/turkey_school</font>   (2630 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.itscooking.com/cooking_turkey.htm">Cooking Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> When <b>cooking</b> <b>turkey</b> please remember you are <b>cooking</b> two different types of meat, the delicate light breast meat, which must not be allowed to dry out, and the darker leg meat which takes longer to <b>cook</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The <b>turkey</b> must be roasted long enough for the legs to <b>cook</b> so frequent basting is necessary (spooning the juices over the <b>turkey</b>). </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> To calculate the required size of <b>turkey</b> to feed your diners, use the following guidelines: 3.6 to 5 kg (8 to 11lb) serves 10 to 15 individual portions; 5 to 6.5 kg (11 to 15lb) serves 15 to 20 portions; 6.5 to 9 kg (15 to 20 lb) serves 20 to 30 portions.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.itscooking.com /cooking_turkey.htm</font>   (814 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.fabulousfoods.com/school/csingred/turkey.html">FABULOUS FOODS COOKING SCHOOL - TURKEY</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooks</b> should treat this <b>turkey</b> with the same care as a fresh <a href="/topics/Bird" title="Bird" class=fl>bird</a> and recognize this product has a shorter shelf life than a frozen <b>turkey</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> prices, surprisingly, go down during the <a href="/topics/Holiday" title="Holiday" class=fl>holidays</a> as many supermarkets use <b>turkey</b> as a "loss leader." This simply means that retailers run special, low prices on <b>turkey</b> to entice customers into their store to buy other <a href="/topics/Holiday" title="Holiday" class=fl>holiday</a> foods that go along with the traditional feast. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkeys</b> in the supermarket are all inspected by USDA or state systems and offer high quality and value.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.fabulousfoods.com /school/csingred/turkey.html</font>   (1007 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://hgic.clemson.edu/factsheets/HGIC3560.htm">How to Cook Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> is safe when <b>cooked</b> to a minimum internal temperature of 165 °F as measured with a food thermometer. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cook</b> <b>turkey</b> to internal temperature of 165 °F in breast and innermost part of thigh. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooking</b>: Traditionally, chicken or <b>turkey</b> giblets are <b>cooked</b> by simmering in water for use in flavoring soups, <a href="/topics/Gravy" title="Gravy" class=fl>gravies</a> or poultry <a href="/topics/Stuffing" title="Stuffing" class=fl>stuffing</a>.</td></tr> <tr><td></td><td colspan=2><font color=gray>hgic.clemson.edu /factsheets/HGIC3560.htm</font>   (2259 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.cookinglight.com/cooking/print/0,14444,362064,00.html">Cooking Light - Turkey Troubleshooting</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkeys</b> in excess of 12 pounds generally serve one person per every 3/4 of a pound -- they're more efficient at producing meat than smaller <a href="/topics/Bird" title="Bird" class=fl>birds</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> We like instant-read thermometers that sit outside the oven and are connected directly to the <b>turkey</b> inside with a wire. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> These thermometers are great because you can set the "done" temperature for the <b>turkey</b> (which is 180 degrees deep in the thigh), and an alarm will go off when it reaches that temperature.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.cookinglight.com /cooking/print/0,14444,362064,00.html</font>   (433 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><u>Gapers Block : Airbags : Thanksgiving Turkey 101</u>   <i>(Site not responding. Last check: 2007-10-24)</i></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooking</b> a <b>turkey</b> is not impossible, but you must respect the boundaries of <a href="/topics/Thanksgiving" title="Thanksgiving" class=fl>Thanksgiving</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Take the <b>turkey</b> out of the oven, remove the foil, and use the juices in the bottom of the pan and spoon onto the top and sides of the <b>turkey</b>, being careful not to scald yourself on steam, burn yourself on the oven or (I'll say this again) drop the <b>turkey</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Cooking</b> a <b>turkey</b> should not be considered some kind of solemn personal quest that one takes on <a href="/topics/Thanksgiving" title="Thanksgiving" class=fl>Thanksgiving</a> day.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.gapersblock.com /airbags/archives/thanksgiving_turkey_101</font>   (2382 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://myweb.cableone.net/howle/page/turktips.htm">Tips for Cooking Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> This is a dry-heat method which is the easiest method for <b>cooking</b> a <b>turkey</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> With this method the <b>cooking</b> time is shortened, but the <b>turkey</b> becomes less attractive in appearance than with the open pan method. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> This <b>cooking</b> method <b>cooks</b> a <b>turkey</b> in about half the time, but you have to make sure you use a browning sauce for even color.</td></tr> <tr><td></td><td colspan=2><font color=gray>myweb.cableone.net /howle/page/turktips.htm</font>   (983 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.fsis.usda.gov/Fact_Sheets/Poultry_Preparation_Fact_Sheets/index.asp">Poultry Preparation Fact Sheets</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Every facet of getting a <b>turkey</b> from the store to the dinner table is included—buying fresh vs. frozen, safe thawing methods, <a href="/topics/Stuffing" title="Stuffing" class=fl>stuffing</a>, roasting, storing leftover <b>turkey</b> and reheating the leftovers. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> A <b>turkey</b> must be kept at a safe temperature during thawing. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Information about <b>turkeys</b>, from the time they are hatched on the farm until they make it home to the freezer.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.fsis.usda.gov /Fact_Sheets/Poultry_Preparation_Fact_Sheets/index.asp</font>   (546 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.goodmansgeese.co.uk/cooking_a_turkey.html">Cooking your turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> A very large bronze <b>turkey</b> over 19lbs, long slow <b>cooking</b> is the best, but do remember to cover the legs before you place your Goodman's free range bronze <b>turkey</b> into the oven. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Then place the bronze <b>turkey</b> into the meat tin and cover the breast of the bronze <b>turkey</b> with either melted <a href="/topics/Goose" title="Goose" class=fl>goose</a> fat, butter or some rashers of bacon and cover with salt and pepper. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> A very large <b>turkey</b> it is better to <b>cook</b> it breast side up.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.goodmansgeese.co.uk /cooking_a_turkey.html</font>   (370 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.turkey-fryers.com">Turkey-Fryers.com : Electric Turkey Fryer, Stainless Turkey Fryers and more</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> fryers are also great for good ol' clam bakes, crawfish boils and more. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> These <b>Turkey</b> Fryer Kits are a sure way to guarantee your next <b>Turkey</b> Fry is will be a success. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> We have several <b>Turkey</b> Fryer Pots to choose from.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.turkey-fryers.com</font>   (371 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.oldetymemeats.com/pages/cookingturkeypage.htm">Cooking Perfect Turkey</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> And repeatedlyopening the oven door to baste the <b>turkey</b> only heats the kitchen and prolongs the <b>cooking</b> time. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> (Don't try to <b>cook</b> a <a href="/topics/Stuffing" title="Stuffing" class=fl>stuffed</a> <b>turkey</b> on the rotisserie.) Tie or skewer the wingsclose to the body, and attach the neck skin with a skewer to the back of the body. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Seethat the <b>turkey</b> does not slip as the spit turns.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.oldetymemeats.com /pages/cookingturkeypage.htm</font>   (736 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.goodcooking.com/turkeymain_06.htm">Turkey Help</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Truss the <b>turkey</b> (tie with string) or use the plastic or metal clamps supplied with the <b>turkey</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> This is why my time is longer than the 3 1/2 hours the other recipes call for a similar size <a href="/topics/Bird" title="Bird" class=fl>bird</a>, this is because they all pretty much <b>cook</b> it in one position and basting may or may not occur. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> To check for doneness: internal temperature should reach 165-170° F. when a thermometer is inserted in to the <b>turkey’s</b> thigh at the thickest part, or the <b>turkey’s</b> timer should pop up.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.goodcooking.com /turkeymain_06.htm</font>   (611 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://en.allexperts.com/q/Home-Cooking-3204/Turkey-gravy.htm">Home Cooking: Turkey gravy</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> When you have finished <b>cooking</b> your <b>turkey</b> breast, melt some butter (about 3 tbsp) in your pan. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Then, with a wisk, stir in an equal amount of flour, and <b>cook</b> on low until it starts to brown. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Try to avoid using salted flavourings (ie <a href="/topics/Onion" title="Onion" class=fl>onion</a> salt, garlic salt, etc.) because you still have the salt that you used on your <b>turkey</b> breast and you don't want your <a href="/topics/Gravy" title="Gravy" class=fl>gravy</a> to be too salty.</td></tr> <tr><td></td><td colspan=2><font color=gray>en.allexperts.com /q/Home-Cooking-3204/Turkey-gravy.htm</font>   (442 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.turkey-frying.com">[No title]</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> If you are in the market for <b>turkey</b> frying equipment, you are in the right place. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> These Cajun <b>cook</b> books include how to inject a <b>turkey</b> for <b>turkey</b> frying and <b>turkey</b> frying instructions. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> fryer baskets for Masterbuilt and Bayou Classic <b>turkey</b> fryers also available.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.turkey-frying.com</font>   (332 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.turkey-fryers-online.com">Turkey Fryers Online: Turkey Fryers and Turkey Frying Accessories</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> fryers, marinades, <b>turkey</b> fryers, spice injectors, marinades, <b>turkey</b> fryers, baskets, thermometers, replacement parts and. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> fryers include pot, lid and burner (stand). </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> Frying -<a href="/topics/Sausage" title="Sausage" class=fl> Sausage</a> Stuffer - Do Right Services</td></tr> <tr><td></td><td colspan=2><font color=gray>www.turkey-fryers-online.com</font>   (143 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.eatturkey.com/consumer/thanks.html">Turkey recipes, turkey preparation tips, low carb recipes, high protein food, heart healthy recipes, thanksgiving ...</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> recipes, <b>turkey</b> preparation tips, low carb recipes, high protein food, heart healthy recipes, <a href="/topics/Thanksgiving" title="Thanksgiving" class=fl>thanksgiving</a> recipes, high protein diet at eatturkey.com </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Turkey</b> with Cranberry-Pinon Sauce and Cornbread-Sage Dressing - Loretta Barrett Oden </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Grilled <b>Turkey</b> Steak with Pimento Cheese and Vegetable Tart - Joseph Worden</td></tr> <tr><td></td><td colspan=2><font color=gray>www.eatturkey.com /consumer/thanks.html</font>   (114 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.cajunoutdoorcooking.com">Cajun Outdoor Cooking including Turkey Fryers, Deep Fryers and Cast Iron Cookware</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Cajun cookware consists of <b>turkey</b> fryers, deep fryers, cast iron cookware, patio cookers, and more. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Cajuns find that <b>cooking</b> a big southern dish on an outdoor patio cooker with friends and family makes great fun for everyone! </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Great for taking the chill out of the air while you <b>cook!</b></td></tr> <tr><td></td><td colspan=2><font color=gray>www.cajunoutdoorcooking.com</font>   (164 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td>  </td> <td> <table > <tr><td> </td><td colspan=2><u>Your Six Step Guide To Deep Frying A Turkey , Cooking Tips</u>   <i>(Site not responding. Last check: 2007-10-24)</i></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Home / Food And Drink / <b>Cooking</b> Tips / Your Six Step Guide To <a href="/topics/Turkey-Fryer" title="Turkey Fryer" class=fl>Deep Frying</a> A <b>Turkey</b> </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Resource for Your Six Step Guide To <a href="/topics/Turkey-Fryer" title="Turkey Fryer" class=fl>Deep Frying</a> A <b>Turkey</b>, <b>Cooking</b> Tips with Articles arranged by categories. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Continue for our current list of the Your Six Step Guide To <a href="/topics/Turkey-Fryer" title="Turkey Fryer" class=fl>Deep Frying</a> A <b>Turkey</b>, <b>Cooking</b> Tips</td></tr> <tr><td></td><td colspan=2><font color=gray>www.articles4ever.com /food-and-drink/cooking-tips/your-six-step-guide-to-deep-frying-a-turkey-816.htm</font>   (121 words)</td></tr> </table> </td> </tr> </table><script language="JavaScript"> <!-- // This function displays the ad results. // It must be defined above the script that calls show_ads.js // to guarantee that it is defined when show_ads.js makes the call-back. function google_ad_request_done(google_ads) { // Proceed only if we have ads to display! if (google_ads.length < 1 ) return; 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