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Total Time: 14 hours. Ingredients. 1 (12-lb.) frozen turkey, thawed, neck and giblets removed. 1/4 c. kosher salt. 2 tbsp. freshly ground black pepper. ... 1 hour and 30 minutes to 2 hours more.
Unstuffed: 3 3/4 to 4 1/4 hours Stuffed: 4 to 4 1/4 hours. 18 to 20 Pound Cooking Time. ... Here’s a general guide for how much turkey you’ll need per person: 4 people – 6 pounds
14-pound turkey: 1 hour, 24 minutes of thawing in the microwave 16-pound turkey: 1 hour, 36 minutes of thawing in the microwave 18-pound turkey: 1 hour, 48 minutes of thawing in the microwave
The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. [15] [16] [17] In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
I agree, coleslaw and turkey makes a Georgia Ruben; I've never heard of a Rachel in my life. —Preceding unsigned comment added by 68.40.177.113 22:08, 1 October 2008 (UTC) To the best of my knowledge the Rachael sandwich did not exist in the suburban Boston, Massachusetts area prior to 1974.
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In addition to the turkey giblet, drippings from cooking the turkey can be an ingredient, both of which have a turkey flavor. [41] Thanksgiving gravy is usually a balance of being "thick but pourable" with silky texture and complex flavor. [41] The giblet can also be used to make a stock or as part of the stuffing. [42]