question about my turkey?
815147
In the fridge, a turkey will defrost at about 5 pounds per day.  If you put it in tonight, it will be defrosted by about Tuesday.  That's pretty near to perfect, because it can easily last defrosted until Thursday.\n\nBe sure to put a plate or something underneath the turkey, because you may get some leakage as the ice melts.\n\nGood luck!!
754297
Here's what I'm serving:  homemade "turkey" roast made from Tofu.  Several recipes are available on the web (or you can buy tofurkery or unturkey (made from gluten), both of which are good).  Glazed brussel sprouts, roasted potatoes, sweet potatoes, squash, stuffing, mushroom gravey and maybe another dish if I have the energy.\n\nI disagree with the answer that you should cook turkey for your non-vegetarian friends.  Just tell them before hand that it's a vegetarian thanksgiving, and if they can't live without turkey, let them get it elsewhere.\n\nEnjoy!
876313
All you can eat left over turkey in my fridge for free!! Plenty of mashed potatos and pies, as well. Can't beat that!!
958566
I stuff my bird with homemade stuffing.  Did you know it's called stuffing if you stuff it into the bird and dressing when you cook it in a dish.  I didn't know that until someone told me last Thanksgiving.
839931
GAZOOKS !    sad not thankful turkey day to you....howz that/   I',m thanful that some one out there is having aturkey dinner...cos i'm not...i'm poor..and if our american ppl want to be thankful for all they got.then thats them...me? I just gunna sit here and think about a juicy piece of turkey that someone else is eating and wish them well.   think about this lil fly when ya eats the wingpart...its my fave part of the bird....for all you out there  HAPPY THANXGIVING>>..!!!!
848878
I dropped a frozen turkey... that thing was slippery and cold!
898404
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.\n\n1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.\n\n2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.\n\n3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.\n\n4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).\n\n5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.\n\n6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.\n\n7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.\n\n8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.\n\nUSDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.\n\nThese times are approximate and should always be used in conjunction with a properly placed thermometer.\nUnstuffed\n8 to 12 pounds 2 3/4 to 3 hours\n12 to 14 pounds 3 to 3 3/4 hours\n14 to 18 pounds 3 3/4 to 4 1/4 hours\n18 to 20 pounds 4 1/4 to 4 1/2 hours\n20 to 24 pounds 4 1/2 to 5 hours\nStuffed\n8 to 12 pounds 3 to 3 1/2 hours\n12 to 14 pounds 3 1/2 to 4 hours\n14 to 18 pounds 4 to 4 1/4 hours\n18 to 20 pounds 4 1/4 to 4 3/4 hours\n20 to 24 pounds 4 3/4 to 5 1/4 hours\n\nThe USDA does not recommend cooking turkey in an oven set lower than 325°F.\nOven Cooking Bag Method\n\nPreparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. In this technique, a large heat tempered plastic cooking bag especially designed for oven temperatures is used. Bags can be purchased in the paper goods section of most grocery stores. Instructions for use are printed on the box.\n\nWhen using an oven-cooking bag, preheat the oven to 350°F. To prevent bursting, a tablespoon of dry flour is shaken around to coat the empty bag and slits are cut in the bag to allow steam to escape. The pan holding the turkey in the bag must be large enough so the bag does not hang over the sides. Allow ample space for the bag to expand during cooking so that it does not touch the top or sides of the oven or it will melt.\n\nThis method produces a moist-heat cooking environment. Use a meat thermometer inserted right through the plastic into the innermost part of the thigh. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check
65881
I assume you mean why do turkey's have wings.\nAnd the answer would be, to fly. While domestic turkey's do not fly (because their wings are clipped), wild turkey can fly very well.
727176
I roast the turkey upside down; the juices fall into the white and doesn't dry out ;you lose the crispy skin on top but most people don't eat that anyway and you can enjoy the turkey b/c it is juicy that it doesn't need gravy.  happy thanksgiving
53260
TuRkEy!! go turkeys go turkeys!
850490
1) If a turkey was female, what would her name be?\nThomasina\n\n2) Give a name for a man who unzips his pants after stuffing himself with thanksgiving meal.\nPhil\n\n3) Give a name for a woman who cooked an entire thanksgiving meal.\nGrace\n\n4) If You were a pilgrim, what would your name be?\nDry Wallace\n\n5) If you were an Indian who welcomed pilgrims to their new land, what would your name be?\nPocahunter
930658
to have a very moist turkey, massage it with butter inside and out and stuff it with one whole onion. season to your liking. you will be pleasantly surprised at how moist it is once you remove it from the oven.
1016113
Today is Saturday, and I'm home alone. My family took off in different directions this weekend, so I cooked myself a chicken on the grill, and don't think I can eat it all. Would you like some? I could attach it to an email, and send you some... Light or dark meat?
948366
I have never heard of any paranormal significance in a flock of wild turkeys.  I do see several large flocks of them every day on the way to and from work.  Usually there are prehaps three dozen but I have seen over 100 of them at a time.  They usually are browsing for food in fields a few hundred yards from the highway but do come right up on the shoulder at times.  They have little fear if you stop the car and a friend once chased them and caught one by hand.  They are not nearly as wiley as hunters would have you believe.  During their mating season they act differently and the toms are all puffed up trying to attract a mate. Or is it mates?  They can fly but I have seldom seen it.  One flew up in front of my car a few years ago and smashed into the windshild (it did not break) covering the whole field of view (they are BIG) until it fell off.  They are a real hazard in my area rapidly replacing deer as the most animal/vehicle accidents.  Currently there are 10,000 deer hits a year here, I don't know the turkey hits but they can be nearly as damaging to an auto.
890599
They eat tofurky...it's turkey made out of tofu. Seriously. And fruits, vegetables and all that stuff.
710324
We aren't eating turkey today. We will celebrate thanksgiving tomorrow when our son comes home from Iraq.\n\nYou look great in that dress, Endora.\n\nHappy Turkey Day,\n\nPG
564358
I am afraid that is just normal in hunting. I also have hunted in Klickitat!! I was lucking enough to kill a turkey this year and now all I do is think about hunting turkeys and shooting another one but that is one thing that makes hunting fun. Thinking there is always next year, waiting to get outside and hunt turkeys again so that when you finally get outside and hunt turkeys it is very enjoyable and when you do harvest a turkey you with savor the moment allot more