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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 breast of the turkey can be dipped in breadcrumbs as an alternative to chicken nuggets. Wild turkeys, while technically the same species as domestic turkeys, have a very different taste from farm-raised turkeys. In contrast to domestic turkeys, almost all wild turkey meat is "dark" (even the breast) and more intensely flavored.
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Marinate/dry brine your turkey in herbs and spices:Herbs and spices such as rosemary, garlic and black pepper have been shown to inhibit the formation of PAHs and HCAs in meat.
In an Epicurious taste-test of six supermarket turkeys, a fresh Bell & Evans turkey was their top choice, due to its tender meat, authentic turkey flavor and attractive outer skin. (The birds are ...
However, the meat of other fowl often tastes nothing like chicken; for example, pheasant meat is described as a "unique" flavor [7] and ostrich meat is considered very similar to beef. In fact, duck is often considered a red meat. Birds of prey are reported to taste different. [8] Canada geese have been described as "the roast beef of the skies ...
How to carve and store turkey meat. Once the turkey is done, remove it from oven and let it rest for at least 15 to 20 minutes before carving. To make the carving process easier, ...
The traditional Chiayi turkey rice is mainly made of turkey meat, and the turkey sauce is a sauce made by steaming the whole turkey, with lard fried with shallots, mixed with turkey meat and rice. [6] Traditional shops will sometimes sprinkle some crispy shallots on top of the turkey and served with a piece of pickled yellow dried radish. [7]