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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | TURKEY
- Индюшатина
One pound boneless turkey = 3 cups.
Markets often sell whole turkeys at bargain prices during the holidays, using them as loss leaders. It's a good idea to stock up on them then, since you can keep them in the freezer for up to a year and serve your family this cheap, lean, tasty meat year-round.
If you're planning to roast a whole turkey, choose a young turkey = fryer-roaster turkey = young hen turkey = young tom turkey.
An old turkey = mature turkey = yearling turkey isn't as tender and is best cooked in a stew or soup.
When selecting your turkey, make sure that the plastic wrapping isn't torn. There's no big difference between males (toms) and females (hens), but it's more economical to get a big bird, since a 15-pound turkey has about twice as much meat on it as a 10-pound turkey. Frozen turkeys should be thawed in the refrigerator, allowing one day of thawing per 5 pounds of bird. If you're short of time, you can thaw a turkey by leaving it in its original plastic wrapper and covering it completely with cold water, changing the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird if you use this method. Fresh turkeys should be used within two days of purchase.
Cut-up turkeys are also available. The major cuts are the turkey breast, tenderloin, cutlet, drumstick, and thigh. |
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