Ground turkey, turkey ham, turkey franks, turkey pastrami, turkey sausage, turkey bacon and deli turkey.
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey. Outside of the United States, it is known as a Three Bird Roast. Gooducken is a traditional English variant, replacing turkey with goose. Again, you put the chicken inside a fine Berri turkey, and roast the turkey very carefully before a bright fire. What will be the result? All the juice of the turkey is absorbed by the fowl, and all the juice of the fowl in its turn by the quail. After two hours roasting the fowl, which in reality it composed of three fowls, is ready, and you place the steaming trinity upon a dish of fine porcelain or chiseled silver. Then you pull the chicken out of the turkey, and the quail out of the chicken The variety of turkey products available makes it easy to prepare meals quickly. Pre-cooked turkey products, such as turkey breast and turkey ham, can be sliced and heated for dinner, used in sandwiches, or cubed and added to pasta dishes, chili and soups. We estimate that 46 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter. Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approximately 736 million pounds of turkey were consumed in the United States during Thanksgiving in 2012 Versatility. Turkey can be used in so many cooking methods, including stovetop, oven, microwave and grill. The wide range of cuts and products available such as ground turkey, turkey ham, turkey franks, turkey pastrami, turkey sausage, turkey bacon and deli turkey make this protein easy to incorporate into any meal. We estimate that 46 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter. Nearly 88 percent of Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approximately 736 million pounds of turkey were consumed in the United States during Thanksgiving in 2012 Summary: Smoked turkey tastes spectacular, but there are tricks revealed in this recipe that make it the Ultimate Turkey, whether it is smoked outdoors or roasted in your kitchen. Recipe Type: Entree. Tags: Turkey, smoked turkey, BBQ, barbecue, barbeque, grilling smoking, cookout, party, dinner, smoker,, grill. I think I have made a strong case for a thin gravy that actually penetrates meat, but if you absolutely must make traditional thick gravy, here's how: 1) Take about 4 tablespoons of the melted turkey fat and/or butter and put it in a saucepan over medium heat with 4 tablespoons of flour (the ratio is 1:1). Flour tastes better than cornstarch if you do this properly The wild turkey is a native bird of North America. As a result, Benjamin Franklin claimed this made the turkey a more suitable national bird for the United States than the bald eagle. Not everyone agreed with Franklin, however, and the bald eagle became the national emblem for the United States in 1782.  1 Goose: This type of bird was a traditional main dish in many European cultures, which has caused it to become a special dish to eat on holidays for some families. 2  Duck: Like the goose, the duck hails from European roots and is another bird choice to replace a turkey. 3  Ham: In America, ham is also often eaten on holidays.  Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy. I had a 17 pound bird, and I roasted it at 325 for 3:15 then basted with butter, and then at 425 for 1 hour. I stuffed the cavity with onion, celery, carrots, garlic cloves and fresh herbs. First time I ever cooked a turkey, and first time for Thanksgiving. This turkey turned out perfectly.
https://en.wikipedia.org/wiki/Turducken http://eatturkey.com/why-turkey/history http://eatturkey.com/why-turkey/history http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html http://wonderopolis.org/wonder/why-do-we-eat-turkey-on-thanksgiving/ http://www.symptomfind.com/nutrition-supplements/turkey-alternatives/ http://www.foodnetwork.com/recipes/food-network-kitchens/worlds-simplest-thanksgiving-turkey-recipe2.html#!
turkey bird is used many dishes