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A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.