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Huggins agrees, saying, "Both the white meat [from the turkey breast] and the dark meat from the turkey legs contain B vitamins and are an excellent source of iron, selenium, zinc and choline.
Fresh turkey: a breakdown. Fresh turkeys are typically slaughtered within a week of making it to your Thanksgiving table, and are never chilled below 26°F.
Sure, checking off ‘mail-order turkey’ from your Thanksgiving timeline will feel extremely satisfying when you do it in the summer or even months in advance, but just be sure you read ahead to ...
14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold water. 18-pound turkey: 9 hours of thawing in cold water. 20-pound turkey: 10 hours of thawing in ...
You can factor about one full day in the refrigerator per four pounds of frozen turkey. That means you should start thawing a 12-pound turkey about three days before the big day, and so on ...
Well, all is not lost, as a frozen or partially thawed turkey can still be cooked and eaten but ONLY if you extend the recommended cooking time per pound by as much as 50 percent.
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Find out the difference between fresh vs. frozen turkey. It all comes down to taste, cost, and time. It'll make a big impact on Thanksgiving cooking plans.
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