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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 erectile appendage emanating from the forehead.
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.
The flap of skin hanging over a turkey’s bill is called a snood ... Archaeologists found Turkey relics in Arizona dating as far back as 25 A.D., and turkey-raising could be one of the oldest ...
A mastiff with a dewlap, seen connecting from the neck to the lower jaw. A dewlap is a longitudinal flap of skin or similar flesh that hangs beneath the lower jaw or neck of many vertebrates . More loosely, it can be various similar structures in the neck area, such as those caused by a double chin or the submandibular vocal sac of a frog .
(12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp. dark brown sugar. 1 tsp. ground black pepper. ... Find the backbone and, using kitchen shears, cut along one side of ...
Almost every Thanksgiving, there's an "it" turkey recipe that makes the rounds. In 2006, The Judy Bird, a dry-brined turkey recipe from then L.A. Times' Food Editor Russ Parsons, was the bird in ...
Turkey Temporal range: 23–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Miocene – Recent A male wild turkey strutting Scientific classification Domain: Eukaryota Kingdom: Animalia Phylum: Chordata Class: Aves Order: Galliformes Family: Phasianidae Subfamily: Phasianinae Tribe: Tetraonini Genus: Meleagris Linnaeus, 1758 Type species Meleagris gallopavo (wild turkey) Linnaeus, 1758 Species M ...
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs
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