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Topic: Turkey food

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	Food Safety of Turkey...from Farm to Table
		Turkey defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
		The turkey is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.
		The turkey is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast before removing from oven.
	www.fsis.usda.gov /Fact_Sheets/turkey_from_farm_to_table/index.asp (2575 words)

	Domesticated turkey - Wikipedia, the free encyclopedia
		Turkeys are traditionally eaten as the main course of large feasts at Christmas in Europe and North America, as well as Thanksgiving in the United States and Canada, in both cases having displaced the traditional goose.
		In the USA, the female domesticated turkey is referred to as a hen, the male as a tom, and the chick as a poult.
		Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed.
	en.wikipedia.org /wiki/Turkey_(food) (1643 words)

	Wild Turkey Management
		Turkeys are a very large, small-headed, round-winged, long-tailed, ground-dwelling bird, with an unfeathered bluish head and reddish throat, dark breast, belly and upper back iridescent bronze, green wings, barred primaries, and a dark, fan-shaped tail with a brown or buff band at the tip.
		Turkey foods in order of importance are: grass leaves, crabgrass seeds (late summer and fall), greenleaf material, berries, grasshoppers and beetles, acorns (early spring), panic grass seeds.
		Food Plots - Annual grain food plots for turkeys only supplement natural food supplies and are no substitute for quality management of native wildlife habitat; however, in times of extremely bad weather or during drastic shortages of natural foods, food plots may be useful.
	www.tpwd.state.tx.us /landwater/land/habitats/high_plains/upland_game/turkey.phtml (1836 words)

	Turkish Food and Drink
		Turkey is rightly famed for its cuisine, which is rich and savory, not particularly spicy-hot, with abundant use of vegetables.
		Bread is baked fresh early morning for breakfast and lunch, and late afternoon for dinner, and varies from the common sourdough loaf to rounds of leavened pide (flat bread) to flaps of paper-thin lavas (lah-VAHSH, unleavened village bread baked on a griddle).
		Turkey is famous for its succulent fruit, and thus for its fruit juices.
	www.turkeytravelplanner.com /details/Food/FoodDrinkMain.html (481 words)

	Food for Thought: Talking Turkey (with recipe), Science News Online, Nov. 29, 2003
		In fact, Stahmer notes, turkeys were a prized entrée at the 1570 wedding feast of Charles IX of France to Princess Elizabeth of Austria.
		Turkey is also low in cholesterol and free of hormone additives, since the U.S. Department of Agriculture prohibits the use of steroids in the production of these birds.
		Turkey and all the trimmings were served up in foil food packets, providing Neil Armstrong's and Edwin Aldrin's first meal once they arrived at the moon.
	www.sciencenews.org /articles/20031129/food.asp (2200 words)

	Let's Talk Turkey Food Safety! - Iowa State University Extension
		To brown the turkey, remove the foil tent 20 to 30 minutes before roasting is finished, and continue cooking until the thermometer registers 185°F. Basting is usually not necessary during roasting since it cannot penetrate the turkey.
		The turkey is done when the temperature reaches 180°F to 185°F in the inner thigh of whole turkeys and in the center of the thickest part of turkey pieces.
		Turkey parts have a shorter freezer-life than do whole turkeys because more surface area is exposed, providing a greater opportunity for microbial contamination during processing and packaging.
	www.extension.iastate.edu /foodsafety/consumers/index.cfm?articleID=151&parent=1 (1505 words)

	WILD TURKEY (Site not responding. Last check: 2007-10-30)
		The wild turkey is a shy, permanent resident of Pennsylvania's woods and mountains.
		In autumn, hunters "read" the food scratchings to determine when a flock passed by, what size the flock was, and which way the birds were headed.
		Today turkeys are found throughout the state and are abundant in areas where, in the past, continual releases of game farm turkeys failed to establish even limited self-sustaining populations.
	www.panwtf.com /turkeyprofile.html (2539 words)

	Turkey (food) - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-30)
		Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, but cost more.
		For Christmas in Britain, turkey is traditionally served with cranberry jelly, bread sauce and winter vegetables including roast potatoes, Brussels sprouts, and parsnips.
		The meat tastes more meaty it has that same turkey flavor only magnified many times over.
	wikipedia.lotsofinformation.com /wiki/index.php/Turkey_(food) (367 words)

	Cooking Tips: Turkey - Food Reference Kitchen Tips
		Turkey can be thawed in the refrigerator, in cold water or in the microwave.
		Turkey thawed in the microwave should be cooked immediately.
		As a value-added option for consumers, some turkeys are sold as "basted" or "self-basted," meaning they have been injected or marinated with a solution usually containing edible fat, natural broth, stock or water and seasonings.
	www.foodreference.com /html/tturkey.html (739 words)

	Turkey
		It is said in Turkey, "You choose your friends by their taste in food." When you sit at the table of Turkish food, you understand their long traditions of hospitality and friendship, with something to appeal to every taste.
		Turkey has long been a major producer and exporter of fresh, organic fruits and vegetables to Europe and the world.
		Turkey is one of the few countries in the modern worked able to fully support its own national food needs.
	www.herbsociety-stu.org /Turkey.htm (1678 words)

	ipedia.com: Thanksgiving Article (Site not responding. Last check: 2007-10-30)
		The USDA estimated that 269 million turkeys were raised in the country in 2003, about one-sixth of which were headed for a Thanksgiving dinner plate.
		Many other foods are served alongside the turkey, so many that, because of the amount of food, the Thanksgiving meal is generally served midday or early afternoon to make time for all the eating, and preparation may begin at the crack of dawn or days before.
		Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of ritualistic, traditionalistic quality.
	www.ipedia.com /thanksgiving.html (1819 words)

	Wildlifeseeds.com - Game conservation and management.
		With the resurgence of a dying population and the management practices conducted by wildlife officials the turkey numbers are booming and with this development comes renewed interest in the art of the turkey hunt.
		Turkeys live on seeds of various plants and insects and some tubers; and while we have increased the population we have decreased much of the natural vegetative growth that these birds rely upon for food, shelter, nesting sites and in some cases roosting sites.
		In the "olden days" as the kids now call it; turkey hunting was as equipment intensive as grabbing the gun and heading out to the area that you saw tracks or sign of recent passing or knew the roosting sights and went about the time the turkeys were leaving or returning.
	www.wildlifeseeds.com /foodplots/turkey (1261 words)

	Turkish Food - Turkey
		Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation.
		Turkey, even now, is one of the seven countries in the world which produces enough food to feed everyone and then some to export.
		Contrary to the prevalent Western impression of Turkish food, spices and herbs are used with zucchini, parsley with eggplant, a few cloves of garlic has its place in some cold vegetable dishes, cumin is sprinkled over red lentil soup or mixed in ground meat when making "köfte".
	www.turizm.net /turkey/tips/storyfood.html (6189 words)

	WHFoods: Turkey
		Turkey is also a good source of another cancer-protective nutrient, the B vitamin, niacin.
		Turkeys are native to the United States and Mexico and are a food that was part of the traditional culture of the native Americans.
		Turkey is a very good source of protein, providing 65.1% of the DV in a four ounce portion.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=125 (1986 words)

	Food in Turkey
		Turkey's landscape is made up of low, rolling hills, the fertile river valleys that open to the Aegean Sea, the warm plains along the Mediterranean Sea, the narrow coastal region along the Black Sea, and the rugged mountain ranges that surround and intersect the high, desert-like Anatolian plateau.
		Turkey is one of only seven countries in the world that can produce enough food to feed its people.
		Despite such uncertainty, Turkey is one of the few countries in the world that produces enough food to feed its people.
	www.foodbycountry.com /Spain-to-Zimbabwe-Cumulative-Index/Turkey.html (2971 words)

	Oregon Department of Agriculture News and Events: How to have a safe holiday meal
		It is also unwise to partially cook the turkey the night before, cool it in the refrigerator, and then finish the cooking the next day.
		Chances are turkey is not the only food item being prepared in the kitchen right before the dinner.
		If you take food home from someone else's dinner table and you live more than a half hour away, make sure you have some means of refrigerating the food in your car.
	www.oregon.gov /ODA/news/061115holiday_meal.shtml (909 words)

	Lu's Turkey Recipes Recipes
		The turkeys are injected with a spicy marinade, then plunged into a pot of boiling oil and deep-fried.
		When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.
		Test for doneness with a meat thermometer--the temperature in the thickest part of the turkey leg and thigh should be 180 degrees; in the thickest part of the turkey breast, 170 degrees; and in the stuffing, 160 degrees.
	www.geocities.com /NapaValley/2267/turkey.html (2226 words)

	Food Facts & Trivia: Turkey
		In 2003, the turkeys produced weighed 7.5 billion pounds altogether and were valued at $2.7 billion.
		Per capita turkey consumption was virtually the same as in 1990 (13.8 pounds), but 70 percent higher than in 1980 (8.1 pounds).
		The annual presentation of the National Thanksgiving Turkey to the President has become a traditional holiday ritual in the nation's capital, signaling the unofficial beginning of the holiday season and providing the President an opportunity to reflect publicly on the meaning of the Thanksgiving season.
	www.foodreference.com /html/fturkey.html (803 words)

	Seasonal Food Safety Fact Sheets
		Every facet of getting a turkey from the store to the dinner table is included — buying fresh vs. frozen, safe thawing methods, stuffing, roasting, storing leftover turkey and reheating the leftovers.
		A turkey must be kept at a safe temperature during thawing.
		Information about turkeys, from the time they are hatched on the farm until they make it home to the freezer.
	www.fsis.usda.gov /Fact_Sheets/Seasonal_Food_Safety_Fact_Sheets/index.asp (666 words)

	The Mediadrome - Food - The Turkey Shoot
		While “Black-bean and Turkey Quesadillas with Smoked Cojita Cheese” may in fact be quite a good Summer snack, the experience is just not the same as tucking into a turkey surrounded by glistening red currants and presented on the family’s heirloom china on a cold, November evening.
		Wild turkeys are found in all the lower 48 states and are rumored to be found in Hawaii.
		What a travesty, the skin of the turkey, crisp and golden, is delicious, and without it a turkey would be naked and embarrassed to be on the table.
	www.themediadrome.com /content/articles/food_articles/turkey_shoot.htm (3590 words)

	Thanksgiving Recipes and Menus : Holidays : Party Ideas : Food Network
		Watch Food Network chefs share their advice, ideas and Thanksgiving memories.
		Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy
		The Food Network Kitchens takes the fear factor out of Turkey Day preparations with recipes from their new cookbook How to Boil Water.
	www.foodnetwork.com /food/et_hd_thanksgiving (299 words)

	ABC12.com: Mr. Food Recipes-Turkey tips
		Frozen turkeys can be purchased weeks in advance, but require several days of thawing before roasting.
		Wash hands often, keep raw turkey and ready-to-eat foods separated, cook to proper temperature (see tip 7), and refrigerate leftover cooked turkey promptly to reduce its temperature to below 40°F. Before roasting, turn the turkey's wings back to hold the neck skin in place.
		This allows the turkey juices to set and, if the turkey is stuffed, allows the stuffing to rise to an ideal temperature.
	abclocal.go.com /wjrt/story?section=mrfood&id=3526514 (359 words)

	Food & Drink in Turkey - Culinary in Turkey
		As you visit different areas of Turkey, there are local specialities which must be eaten in their home region to be fully appreciated.
		Thus Kanlica in Istanbul is famous for its yoghurt, Bursa for its Iskendar Kebab, Gaziantep for its pistachio nuts, the Black Sea for hamsi (fried anchovies) and corn bread and the Syrian borderlands (Urfa and Adana) for spicy shish kebabs.
		Turkey produces some excellent dry wines, both red and white, which go well with a variety of foods.
	www.turizm.net /turkey/tips/fooddrink1.html (925 words)

	Turkish Food Cuisine - Turkey - AboutTurkey.com (Site not responding. Last check: 2007-10-30)
		Thus, the 600-year reign of the Ottoman Dynasty and a seamless cultural transition into the present day of modern Turkey led to the evolution of a grand cuisine through differentiation, the refinement and perfection of dishes, and the sequence and combination of the meals in which they are found.
		Anyone who visits Turkey or has a meal in a Turkish home, regardless of the prowess of the particular cook, is sure to notice the uniqueness of the cuisine.
		Our intention here is to help the uninitiated enjoy Turkish food to detailed the repertoire of dishes and their related cultural practices as well as their spiritual meaning.
	www.aboutturkey.com /turkey/Turkish_Food/Turkish_Food_Cuisine.shtml (756 words)

	Food Safety For the Holidays
		Before choosing a Thanksgiving turkey, keep in mind that pathogens run rampant in factory farms and slaughterhouses and animals raised in these conditions are more likely to be exposed to foodborne bacteria.
		When cooking, use a food thermometer to check that the internal temperature of the inner thigh and the thickest part of the breast reaches 165 F before removing the turkey from the oven and let it stand 20 minutes before serving.
		Cooking turkey to a temperature of 165 F is especially important when serving children, the elderly, pregnant women and the immune compromised.
	www.thegreenguide.com /doc/111/foodsafety (2022 words)

	The Seattle Times: Food & wine: Turkey basics
		Cold water method: Keep the turkey in the plastic wrapper it comes in if it has no holes in it or in a food grade wrapper that will not allow water to leak through the wrapper.
		Keep the turkey in its original wrapper and place on a tray in the refrigerator so juices don't leak onto other foods.
		Roast whole turkey until the thermometer registers 180 degrees in the thigh and 165 degrees in the center of the stuffing.
	seattletimes.nwsource.com /html/foodwine/2002611775_turkeybasicschart09.html (303 words)

	Aegean Tour Travel - Turkish Food Directory - Main Index
		Turkey is self sufficient, and a net exporter of food.
		The style of Turkish food owes some of its origins from the nomadic lifestyle of the people of this region during the reign of the Sultans.
		Eating at home in Turkey or in a traditional Turkish restaurant is never a hurried affair, and the evening meal can last for many hours.
	turkish-food.8m.com (619 words)

	More Tales Of The (Fried) Turkey - FoodNews Story - KNBC \| Los Angeles
		Most turkey pots have a pre-punched circle in the lid that, when you punch it out, gives you a neat little hole through which you can insert the long probe of the oil thermometer.
		Before you start the cooking process, while the turkey is still wrapped, place it in your cooking pot and fill the pot with water to cover the turkey by about 1 inch.
		When buying a frozen turkey, be sure to allow enough time for the turkey to be thawed a full day before you're ready to fry it.
	www.nbc4.tv /food/2649836/detail.html (1110 words)

	CBC News Indepth: Food
		Turkey can be defrosted in cold water but it should be wrapped in plastic and the water changed every 1/2 hour.
		The five most popular ways to serve leftover turkey is as a sandwich, stew or soup, salad, casserole and stir-fry.
		Turkeys are the only breed of poultry native to the Western Hemisphere.
	www.cbc.ca /news/background/food/turkeytips.html (616 words)

	Homefoodsafety.org - Food safety for frozen turkey
		To freeze an uncooked, whole turkey, leave turkey in its original wrapping.
		Thaw turkey in the refrigerator (never on the counter) or in the microwave using the defrost setting or under cold water
		Turkey may also be thawed in cold water in its original airtight packaging or in a leak-proof bag.
	www.homefoodsafety.org /pages/talkingturkey/index.jsp (413 words)

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