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Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.
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.
Cut a piece of kitchen twine and tie the legs together at the drumstick ends. Take another piece of twine, loop it under the bird's body across the tucked wings, and tie securely.
Cons: Like deep-frying, grilling is a high-heat method for cooking turkey, resulting in greater accumulation of HCAs and PAHs than other methods. Because it’s both a dry and high-heat method ...
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 thoracic legs are known as true legs and the abdominal legs are called prolegs. [64] The true legs vary little in the Lepidoptera except for reduction in certain leaf-miners and elongation in the family Notodontidae. [59]: 114 The prolegs contain a number of small hooks on the tip, which are known as crochets. The families of Lepidoptera ...
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The sphenoid bone [note 1] is an unpaired bone of the neurocranium. It is situated in the middle of the skull towards the front, in front of the basilar part of the occipital bone. The sphenoid bone is one of the seven bones that articulate to form the orbit. Its shape somewhat resembles that of a butterfly, bat or wasp with its