|
|
|
|
 |
|
Meat > Turkey > Turkey Products > Whole Turkeys
|
|
|
|
|
Whole Turkeys |
|
Fresh, Hard-Chilled, Frozen
|
Any turkey labeled "fresh" in a food store has never been allowed to be cooled to a temperature lower than 26°F. Turkeys that are hard-chilled are cooled to temperatures between 0°F and 26°F. Even though turkey meat begins to freeze at 26°F, in order to be considered "frozen", a turkey must be cooled to a temperature of 0°F or below. |
|
Free-Range
A free-range turkey means that the bird was allowed to roam outdoors, which may have a positive affect on the flavor of the meat, especially if the roaming area was not too crowded. The amount of space that a turkey is given to roam, regardless if it is indoors or out, actually affects the quality to a greater degree than if the bird is simply allowed to be outdoors. |
|
Organic
An organic turkey refers to a turkey that was allowed to eat only organic feed and was allowed to roam outdoors (free-range). In order to be classified as organic, the turkeys can never receive any antibiotics. Growth hormones are also prohibited, which is the case for all commercially raised poultry. |
|
Natural
This refers to turkey that has limited processing with no artificial ingredients or coloring added. The term "natural" does indicate that the bird was free-range. The meat will also be a bit drier than other types of turkeys that have had additional processing. |
|
Kosher
A kosher turkey must be raised and processed with strict guidelines under rabbinical supervision. The turkeys are free-range birds that are fed only grain, are never given any antibiotics, and are individually inspected. When they are processed, the turkeys are soaked in a salty brine solution to give the meat a unique flavor. |
|
Frozen Prestuffed
Prestuffed frozen turkeys can be purchased with a variety of stuffing flavors and in a large selection of sizes. Prestuffing and freezing a turkey at home can be dangerous. Home freezers cannot freeze as quickly as commercial freezing processes. The stuffing increases the rate of growth of harmful bacteria which may multiply rapidly before the turkey has a chance to freeze properly. |
|
Frozen Self-Basting
A frozen self-basting turkey is injected with various ingredients, such as oil, juices, and seasonings, before it is frozen. When the turkey is roasted, the added ingredients keep the meat moist and tender as well as providing extra flavor. |
|
|
|
| More Turkey Products >> |
|
|
Whole Turkeys article - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| View our collection of free turkey recipes including roasted turkey and turkey breast recipes. |
|
|
|
|
|
|
|
| http://www.recipetips.com/cooking-tips/turkey-cooking-guide.asp |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at ... |
|
|
|
|
|
|
|
|
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
|
|
|
|
|
|
|
|
How to Deep-Fry a Whole Turkey
Equipment | Preparation | Deep-Frying | Oil Care | Safety | Tips
Deep-frying, also known as deep-fat frying, is a process of immersing ... |
|
|
|
|
|
|
|
| Cutting the Wings | Cutting the Legs | Cutting the Breast | Back Meat
Turkey parts such as wings, legs, and breasts can be purchased at most food stores already cut and ... |
|
|
|
|
|
|
|
| Classification Criteria | Classes of Turkey | Types of Turkey
Classification Criteria
Turkey (as well as all other poultry) is described and classified using a number of ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| This is an excellent dish if you are in a hurry and it is quite healthy. |
|
|
|
|
|
|
|
| This is the best thing to do with any poultry leftovers. |
|
|
 |
|
|
|
| Spinach and Italian ground turkey rolled into a loaf that can be easily sliced. Makes a hearty and wholesome meal for lunch or dinner. |
|
|
 |
|
|
|
| Use your Thanksgiving turkey and cranberry leftovers to make this fabulous panini that combines irresistible sweet and savory flavors in one great tasting sandwich. |
|
|
 |
|
|
|
| Fun little package that are a great way to use leftover turkey. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process ... |
|
|
|
|
|
|
|
| A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor. The brine breaks down and extracts some of ... |
|
|
|
|
|
|
|
| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
|
|
|
|
|
|
|
| Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking. Since turkey is the most common food ... |
|
|
|
|
|
|
|
| A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried. Consisting of a pot and a heating element that may use gas or ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
