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The domestic turkey (Meleagris gallopavo domesticus) is a large fowl, one of the two species in the genus Meleagris and the same species as the wild turkey.Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, [1] recent research suggests a possible second domestication event in the area that is now the southwestern United States between ...
Peas, a 39-pound broad breasted white tom. The Broad Breasted White is commercially the most widely used breed of domesticated turkey.These birds have shorter breast bones and larger breasts, sometimes rendering them unable to breed without human assistance (typically via artificial insemination). [1]
Bra size (also known as brassiere measurement or bust size) indicates the size characteristics of a bra. While there is a number of bra sizing systems in use around the world, the bra sizes usually consist of a number, indicating the size of the band around the woman's torso, and one or more letters that indicate the breast cup size. Bra cup ...
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
Later, beginning in the late 19th and early 20th centuries, some Bronze turkeys were selected for larger size. [3] These much bigger birds became known as the Broad Breasted Bronze , to differentiate them from the original type of bird which was bred to the breeds' Standard of Perfection , and so was called the Standard (or Unimproved ) Bronze .
1 bone-in turkey breast (6 to 7 pounds), skin removed. 1 teaspoon dried minced garlic. 1 teaspoon seasoned salt. 1 teaspoon paprika. 1 teaspoon Italian seasoning. 1 teaspoon pepper.
A heritage turkey prepared for roasting. Note the ratio of breast meat to dark meat is closer to 50/50. While the moniker of heritage turkey is not a government-regulated label like organic foods, it does have a precise definition. The most notable heritage turkeys today come from specific breeds, such as the Bourbon Red, but any fowl ...
Allow 30 minutes of thawing time for each pound of turkey, which translates to about six hours for a 12-pound turkey. A 15-pound bird will thaw in eight hours. Adjust the thawing time based on the ...