Part of the challenge is that a whole turkey actually hastwo very different types of meaton one bird. There is lean and tender white breast meat and the heavily worked dark meat of the legs and thighs. Cooking them at the same time is like trying to cook a steak and a brisket in the...
turkey leg attaches to the breast and insert your thermometer down into the meaty part of the thigh. If you feel the thermometer hit a bone, pull it out a little bit or readjust the position slightly so that it is no longer touching it, as it will give you a false reading. Hold the...
To roast a turkey breast in a convection oven, take it out of the wrappings, dry it well with paper towels, season it and put it on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the breast and then put the pan into the preheated oven. Set ...
Forroasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. Forwhole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone. ...
Microwave on medium-high (70% power). A whole chicken should be microwaved for nine to 10 minutes per pound; bone-in parts for eight to nine minutes per pound; boneless breast halves for six to eight minutes per pound. Use a bag or cover. Place whole chicken in an oven cooking bag ...
In conventional cooking using a pan on the stove, the oven, or a barbecue grill, the cooking time is the main variable you have to decide upon. We all know easy rules like bake a turkey for 20 minutes per pound. And even though such methods are not fool
In terms of cooking, a turkey breast is a section of the white meat found on the breast of the turkey. A single breast is usually sufficient to provide a meat entrée for two to four people. While it is possible to purchase packaged breasts with a bone in them, most of the breasts ...
Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat Effects of rapid postmortem metabolism and delayed chilling on turkey breast meat quality were assessed using color measurements, protein extractability, a... B Rathgeber,J Boles,P Shand - 《Poult Sci》 被引量: ...
Turkey slurryKAP B575.0 90.033 0.809.475.0–90.0Juneja et al. (1995) Carrot homogenateATCC 25765, ATCC 956475.0 80.0 85.0 90.019 4.2 1.6 0.369.875.0–92.0Gaze and Brown (1990) Turkey slurryAlaska70.0 85.052 1.29.970.0–85.0Juneja et al. (1995) ...
5-stars for that. New Years Eve, we did a 13 lb. turkey. I took the skin off, carved the breast off, separated the sections and laid it in the pot with all the seasons...was awesome...parts fell from the bones...another 5-stars. Best thing I bought for the kitchen and m...