the divas' best
the scoop
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Turkey is high in protein and low in fat.
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The average weight of a purchased turkey is 15 pounds.
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Turkeys heads turn color when excited.
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Turkeys lived 10 million years ago.
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Baby turkeys are called "poults".
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Male turkeys gobble, hens click.
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Giblets are the heart, liver and gizzard.
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Turkey eggs hatch in 28 days.
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The gizzard are secondary stomachs that grind food for digestion.
first things first...
The size of the turkey...1 pound uncooked meat per person.
Unthawed, rinsed and patted dry before roasting. Take care that the raw turkey doesn't come in contact with other foods.
Never stuff the bird ahead of time.
Roast at 325 degrees F. Time according to packaging.
A meat thermometer should be used to ensure a sufficient internal temperature has been reached to destroy bacteria and prevent foodborne illness -- as well as to prevent overcooking. Internal temperature should be 165 degrees, with juices clear in color.
Allow the bird to rest 20 minutes before carving.
ideas
Use the internet to find different recipes and techniques for buying, cooking and serving your holiday bird.
Find a traditional roasting recipe, brine or stylish method.
“the best” turkey recipes
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turkey brine |
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2 gallons water
1-½ c canning salt
3 T minced garlic
1 T ground black pepper
¼c c Worcestershire sauce
⅓ c brown sugar
Recipe from All Recipes.com
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4 ½ c baked, boned turkey
16 oz mushrooms, sautéed in butter or olive oil and set aside
For the white sauce:
Melt ¼ c butter
Stir in ¼ c flour
Add and stir into sauce:
1 c Land of Lakes Fat Free half and half or regular half and half
1 ½-2 c chicken broth
½ c dry sherry
Garlic salt to taste
2-3 green onions
½ c finely grated Parmesan cheese
Boil 8 oz box of Barilla thin spaghetti, drain.
Combine spaghetti, mushrooms and drippings, turkey and sauce. Adjust the seasonings and add the Parmesan cheese on top. Grease 9x13 pan and bake at 350 for 30 minutes or more until bubbly…20 covered, 10 uncovered. Add broth around the edges if it appears dry.
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