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Cooking Stack Exchange

Questions tagged [turkey]

Use for questions about cooking or preparing the bird in the Meleagris genus, native to North America. Questions about the traditional cuisine from the nation of Turkey should be tagged [turkish-cuisine] instead.

163 questions
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How long should I cure or brine Turkey Pastrami?

I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount of time (1-3 days) compared to all the beef…
noslenkwah
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Ground Turkey "with natural flavoring"

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 flavoring" Foster Farms has added to the turkey meat. The ingredients list is no help as it…
Lorel C.
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Recipes of Turkish drinks in Voltaire's Novel

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 themselves, with kaimak enriched with the candied-peel of citrons, with oranges, lemons,…
Consider Non-Trivial Cases
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Is it ok to Brine a turkey ahead of roasting time

I would like to brine my turkey on Tuesday. Take it out of the brine Wednesday, rinse it and keep it in the refrigerator until I roast it on Thursday. Is this ok?
Suzanne Shelagh McCarthy
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Is it too dangerous to smoke a stuffed turkey?

Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending too much time in the temperature "danger zone" if I stuff it with traditional stuffing?
Scott
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What are these dark areas in turkey meat?

I have some amount of prepackaged sliced turkey meat that otherwise smells and tastes good. Today though I noticed that a few slices have darker spots in them, like as shown in below photo. A vast majority of the slices in the package do not have…
Ronnie
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Turkey Fry Smoking Oil

I am trying to deep fry a turkey for the first time. I let the oil get too hot and it was smoking very heavily for several minutes (10 minutes), but I was able to get the temp down where its not smoking anymore. Is my turkey likely ruined cooking in…
azurepancake
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Troubleshooting braised turkey legs dry and tough

I've tried twice to follow the instructions for braised turkey legs in "The Food Lab" by J. Kenji Lopez-Alt. It is very similar to this recipe: http://www.seriouseats.com/recipes/2013/11/red-wine-braised-turkey-legs.html The main differences are…
monty0
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Yield on a Boneless Turkey

What will be the yield on an 8lb 15% added solution boneless turkey? I am catering for 700 hundred people next week. I would like to make sure I have as little waste as possible and I do not over order.
Soda
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Can frozen raw meat be defrosted and frozen again

A frozen joint of turkey was partly defrosted cut into 2 and the other half was re-frozen Surely this is not safe
deep
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Salvage my turkey chili? Cinnamon fail!

Making turkey chili for the week's dinners. Three tablespoons of chili powder: one, two, CRUD THAT"S CINNAMON! I now have a slow cooker holding 1.5 pounds of turkey meat, cooked onion and two green peppers, and two TABLESPOONS of cinnamon. I have…
Acadia
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Turkey stock abandoned half way Monday room temp still safe?

I started making stock by boiling the turkey carcass, this was for my African pepper soup. It had been cooking for about an hour and then I was taken ill and had to turn it off so I could go to bed.It was in a pressure cooker and I sealed the lid on…
user53379
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Thawed Turkey Worried About Bacteria

So this is my first time doing the turkey, and I am kind of freaking out. It's a 11 pound bird that I purchased and froze last Friday. Monday evening, I took it out of the freezer and moved it to the fridge. I have a feeling I should have done this…
azurepancake
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Sous Vide Large Turkey Breasts

All the turkey sous-vide recipes on the web presume 2 small/medium turkey breasts placed together for a 2.5 to 4 hour cooking time. But I have 2 very large breasts rolled together in a cylinder 6" in diameter. How should I adjust the cook time?
Andy G
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How do I keep a longer lasting heat?

I'm smoking a turkey for the first time and I've received different tips on how long I should smoke the bird. However, I struggle with getting my heat to stay at 225-250 for more than 2 hours. How do I keep a heat that will last me 8 to 10 hours?
Ty D
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