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Gould's wild turkey with non-erected snood and wattle. In turkeys, the term usually refers to small, bulbous, fleshy protuberances found on the head, neck and throat, with larger structures particularly at the bottom of the throat. The wattle is a flap of skin hanging under the chin connecting the throat and head and the snood is a highly ...
With cabbage leaves, mince meat and rice filling (served hot) Media: Sarma Sarma ( Turkish for "wrapping" or "rolling") is a traditional food in Ottoman cuisine – nowadays, Turkish , Greek , Levantine / Arabic , Armenian , etc. – made of vegetable leaves rolled around a filling of minced meat , grains such as rice , or both.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
The flap of skin hanging over a turkey’s bill is called a snood It can change color, size, and shape based on the turkey’s mood and activities, such as when they’re courting. 6.
A guide to properly tucking turkey wings for the most even cooking. ... Take another piece of twine, loop it under the bird's body across the tucked wings, and tie securely. Check that all twine ...
If the stuffing in your turkey has reached a temperature of 165°F, the temperature of the innermost part of the turkey's thigh is likely between 165°F to 185°F, at which point it is done.
A wattle is a fleshy caruncle hanging from various parts of the head or neck in several groups of birds and mammals. Caruncles in birds include those found on the face, wattles, dewlaps, snoods, and earlobes. Wattles are generally paired structures but may occur as a single structure when it is sometimes known as a dewlap.
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice. Heat 1 quart of water in the microwave until warmed, then add the salt ...