California is the state that consumes the most turkey each year. Over 675 million lbs of turkey are consumed on Thanksgiving Day.

Lot #21100

Turkey is a vegan country and not vegetable is the original word, the correct word is turai which cannot be frozen to keep fresh for one week.

Yes! turkey is a very healthy source of protein for dogs and puppies. It also has an amino acid in it that makes puppies a little drowsy. This makes energetic, hard-to-handle puppies a little calmer. That is why all you want to do is sleep after thanksgiving dinner.

It usually tastes just like chicken, since chicken a type of bird species, and almost everyone has tasted chicken in their lives.

Here is a good resource:

http://blog.makezine.com/archive/2006/11/diy_thanksgivin.html

To avoid drying out your brisket while other meats smoke is to wrap it in foil. This holds all the juices in while protecting the meat from any excess or prolonged heat.

The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the “realistic” figure as a gauge. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds.

If the stuffing was actually made in the turkey (as opposed to outside it, when it's technically called dressing), it soaked up a lot of the bacterial matter found inside the body cavity. As long as the turkey was cleaned and stored well, this isn't harmful when the turkey is fresh. Over the next few days, though, this remnant layer can grow and reach dangerous levels. Most bacteria was killed if the turkey got up to 165 degrees or so; though there are certainly heat-resistant bacteria or microbes that got in subsequently. Nuke it so it's steaming again to be more safe.

the process is called trussing. get a trussing needle with special thread and sew the opening between the thighs then thread the legs to the thighs. usually for more uniform cooking or to hold in stuffing

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

You can't. Bacteria will start to grow almost the second it is out.

Well, you can certainly try. If the turkey was commercially frozen from the start, and has remained frozen ever since, it might be safe from freezer burn. If it was fresh when you bought it and you froze it, or its been defrosted at any point, the results could be more dicey. But generally speaking, unless they were commercially frozen, or you used a high end vacuum sealer, you shouldn't leave meat in the freezer more than a couple of months.

165

You miss out on many vitamins and minerals that chicken cannot provide. Also, you get super bored of eating.

Im saying 76 mins for 25lb turkey

yes it is as long as its not left out or in the oven. warm places spoil the food.

Yes, immediately after mixing, if possible. Like all foods, exposure to room temperature should be as brief as possible. It should keep for several weeks, but be aware that the freezing will affect the texture of some of the ingredients, especially eggs and celery.

Generally speaking, it's not a good idea. Freeze the meat, and make more salad later.

Cook it as soon as possible - do not wait too long.

It depends on the environment it was left outside in.