What part of turkey cooks fastest?
Online Answer
Turkey breastTurkey breast cooks faster than the leg or thigh. The biggest trick in preparing turkey is to keep the breast from overcooking while the thigh and other dark meat comes up to temperature.
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(NEWSER) – Turkey eggs are big. The average is 50% larger than a chicken egg, with twice as many calories and grams of fat and nearly four times as much cholesterol. ... Turkeys are bigger than chickens, so they take up more space and require more food.
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I prefer to cook the turkey breast on a wire rack, over a cooking pan that has liquid in it. The steam that this liquid generates helps keep the turkey breast moist. I prefer to use a very flavorful liquid for this purpose, like stock with butter or oil, or even white wine sometimes.
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You want your food to be in the center of the oven, which usually means the oven rack should be in the center of the oven.
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In general, when cooking turkeys: A small (14-inch) roasting pan works for birds up to 12 pounds. A medium (16-inch) roasting pan is ideal for birds up to 16 pounds.
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Since wild turkeys are a ground-feeding type, sprinkling cracked corn in an open area of dirt is a sufficient way to attract them. Seeds- Another easily attainable food source, seeds provide even more nutrition for wild turkeys. Mixing seeds and cracked corn makes a great spread out meal.
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