I have been cooking a fresh 25lb turkey at 350 degrees for 2 hours so far and there are no juices in pan. What’s the reason and is that a problem? There
How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I
When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other
There are some description of Turkish drinks in Voltaire's novel 'Candide', written in 1759 - presented them with several sorts of sherbet, which they had made
I’ve successfully deep fried my Thanksgiving turkey for the last several years using a 30 qt pot and a poultry rack. This year, due to COVID, it’ll
We opened our turkeys and put them in a bucket of ice water. I have not added herbs and salt yet, but there is a week before Thanksgiving. Will the turkeys be r
I’ve found sites that say it’s ok to start a brine for a partially frozen turkey. My question is, when you thaw a turkey using the
I have bought 4 Turkey turkey legs that I would like to serve at the same time as the rest of the turkey. I am baking the turkey. At what point in time durin
I notice that Foster Farms brand ground turkey (in Calif, USA) is actually labeled "Ground Turkey with natural flavoring". I am curious what sort of "natural fl
I just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with SloRoller.
I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/sal
I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine th
I cooked a boneless 1.8kg Turkey crown at 170C (340F) fan for 90 minutes with foil on top to protect the skin from burning. I removed the foil