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The turkey is a large bird in the genus Meleagris, native to North America. There are two extant turkey species: the wild turkey ( Meleagris gallopavo) of eastern and central North America and the ocellated turkey ( Meleagris ocellata) of the Yucatán Peninsula in Mexico. Males of both turkey species have a distinctive fleshy wattle, called a.
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Use a Thermometer. The only way to be sure that bird is perfectly cooked—not raw, not dried-out, but just right—is to use an instant-read meat thermometer. Insert the thermometer probe into the thickest part of the thigh, away from the bone. Take the turkey out of the oven when the thigh meat reaches 165 degrees F.
THE ANIMAL for JUST A turkey is a large bird in the genus Meleagris
Whole Turkeys. With a showstopping Butterball whole turkey at the center of the table, you're sharing more than a meal. You're bringing those close to you even closer, making memories and passing love on to those who matter most. Butterball whole turkeys are individually pre-brined for juiciness, tenderness and flavor.
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Add the brining mixture - 1 tablespoon of kosher salt per quart of liquid - to a pot or container that's large enough to hold the brine and the turkey. Flavor the brine with 1 to 2 cups of.
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Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
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Most turkey portion serving sizing charts are based using a bone-in turkey. A chart might say 1 to 1.5 pounds of purchased turkey per person, so an 8-pound turkey is allegedly perfect for 6-8 people. I say NO! Initially, the bone removes some of that weight. Secondly, the weight becomes further reduced during cooking.
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2-2.5kg will serve 4-6 people. 3kg will serve 6-7 people. 3.5kg will serve 7-8 people. 4-4.5kg will serve 8-10 people. 5-5.5kg will serve 10-23 people. 6-6.5kg will serve 12-15 people. If you're cooking for a really small group. A turkey crown may be a better option depending on how much you want for leftovers.
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Choosing a fresh or frozen turkey depends largely on preference, but also on how soon you plan on cooking your turkey. Make the right decision for you by considering these general tips. Fresh turkeys are ready to prepare. Fresh turkeys are best if held in the refrigerator for 24 hours before final preparation.
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Preheat the oven to 325 degrees F (165 degrees C). Place onion, celery, and carrot in a large, shallow roasting pan. Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels. Combine salt, black pepper, and cayenne pepper in a small bowl.
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The National Wild Turkey Federation keeps track of record-breaking turkeys. The largest turkey was caught by David Guess of Lyon, Kentucky, on April 21, 2016. He holds the record at 37.6 lbs breaking the previous record from 2002 of 37.1. Turkey hunters also take pride in the length of the turkey's beard and the length of the turkey's spurs.
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Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out. How to Tie the Roasting Bag. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey.
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Rub skin with butter, then season with salt and pepper. Pour 2 cups of turkey stock into the roasting pan. Loosely tent turkey with aluminum foil, and roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
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7. White Holland. The White Holland is a large breed of turkey developed in the United States, and it is a popular choice for many commercial turkey growers due to its rapid growth rate and large size. Adult White Holland turkeys can weigh up to 40 pounds (18 kg), making them one of the biggest turkey breeds.
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Prep: Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom) - this ensures that your large turkey roasts in the middle of the oven and keeps the turkey breast further from the top heating element. 1.
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Place the turkey into the Big Easy basket and lower into the cooker. Cook for 10 minutes per pound. Check for doneness, 180°F in the thighs and legs, and 170°F in the breast. Always check in multiple locations. Remove the basket from the Big Easy and let the turkey rest for 15 minutes before carving.
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Baste the turkey every 45 minutes. Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey.
