Chicken/Fowl 
Turkey Types and Cooking Basics According to the U.S. Department of Agriculture (USDA),
turkey is the most asked about subject when consumers call the USDA's Meat and
Poultry Hotline. Perhaps it's because of
the popularity of turkey around the holidays.
Or maybe folks are becoming more interested in turkey products due to
the health and weight management benefits. For many health-conscious people,
turkey meat is being used to replace a number of favorites at the meal table,
such as hamburgers (turkey burgers), sandwich/deli meat, turkey bacon,
sausages, etc. As a domesticated bird in North America, turkeys are
large with white plumage and a bare head and neck. Turkeys are raised on a diet of mostly
soybean and corn, along with supplemental vitamins and minerals. Turkeys are fully grown within about four to
five months. Turkeys that are less than
eight months old are considered to be young turkeys. Female turkeys are called "hen" and
male turkeys are called "tom."
The gender of a turkey may or may not be listed on packaging
labels. Both yield tender meat; however,
toms are larger than hens. Types of Turkey Cuts Turkeys offer a number of cuts and can be cooked in
various ways, depending on the type of meal desired. The breast is the most
tender cut. Tenderloin is the
inner pectoral muscle, which is located alongside the breastbone. Wings can be cut into three sections. The first section is the wing drumette. The second
section is the flat wing tip. The third
section is the wing tip. The thigh
(used for turkey ham) and drumstick are two separate cuts, but a
"leg" cut consists of both the thigh and drumstick. A breast quarter is half a breast, a portion
of the back and a wing. A leg quarter
includes a drumstick, thigh and a portion of the back. Poultry half refers to the full-length split
down breast and back. Turkey white meat is cut primarily from the breast and
wings. Dark meat is cut from the
drumsticks and thighs. Turkey sausage is
a blend of white and dark meat that has been coarsely ground or cut in
links. Ground turkey comes from a turkey
breast or a blend of white and dark meat, or all dark. Interesting Facts about Turkey Turkey provides a great source of lean protein and can
be adapted to most cooking methods. It
can be purchased either frozen or fresh.
Fresh birds are often purchased for convenience (when you don't have
time to thaw), but both can be of equal flavor and quality. Oven-ready means the turkey is sealed in an
air- and water-tight plastic wrap after preparation. You'll notice when shopping for a whole
turkey that processors often add convenience features to make the preparation
and cooking process easier. These may
include pop-up timers, self-basting injections and net bags to make the turkey
easy to carry. Frozen turkeys can be
stored up to 12 months, so you can catch them on sale and buy for future meals
as well. Thawing a whole frozen turkey can be tricky, so allow
plenty of time before your holiday gathering.
You can thaw in cold water, in the refrigerator or in the
microwave. For refrigerator thawing,
allow about 24 hours for every four to five pounds. In cold water, allow about 30 minutes per
pound, and change the water every 30 minutes.
Never use warm water to thaw. The microwave can be used, but follow the
instructions on the package carefully and cook the turkey immediately after
thawing. Cooking Turkey There are many ways to cook turkey, and most types of
cuts can be grilled or oven roasted.
Other methods include: broil,
slow cooker, braise, saute, stir-fry, deep-fry or
smoked. Grilling time over indirect heat should be about 12 to
15 minutes per pound. For
deep-frying, buy a pot of 40 or 60 quarts with a basket, burner, meat
thermometer and candy thermometer (to measure oil temperature). Always deep-fry a turkey outdoors and take
special precautions to prevent fire. For
roast turkey, use a shallow roasting pan and stuff the roast immediately before
roasting. A pop-up timer and meat
thermometer can both be used to ensure doneness. Roast at 325 degrees F according to the
turkey's weight. As a general rule, an
unstuffed turkey weighing four to six pounds should roast for 1 1/2 to 2 1/4
hours. It may take up to an hour longer
to roast a larger turkey (whether stuffed or unstuffed). A turkey can be marinated before cooking with a
marinade sauce containing at least one acid substance such as citrus juice,
wine or vinegar, along with spices and herbs.
The best way to marinate a turkey is to inject the marinade mixture into
the turkey. Or you can buy one that's
already marinated (self-basted). Turkey Recipe Try this delicious smoked turkey recipe for your next
family dinner or any holiday gathering. SMOKED
WHOLE TURKEY 1 (12- to 14-pound) turkey 2 c. firmly packed brown sugar 2 c. hot water 1 1/2 c. coarse salt 2 1/2 qt. cold water 2 tsp. peppercorns 5 large bay leaves 3 large cloves garlic, halved 2 c. Chablis or other dry white wine Remove giblets and next from turkey;
reserve for other uses. Rinse thoroughly with cold water; pat
dry and set aside. Combine brown sugar, hot water and salt in large stock
pot, stirring until sugar dissolves. Stir in next 4 ingredients. Carefully
place turkey in stock pot, turning to coat.
Cover and refrigerate overnight, turning and basting with brine solution
occasionally. Remove turkey from brine, and rinse thoroughly with
cold water; pat dry. Discard brine
solution. Prepare charcoal fire in smoker according to
manufacturer's instructions. Let burn 10
to 15 minutes. Sprinkle about 2 cups
soaked and drained wood chips over hot charcoal. Place water pan in smoker, and
pour in wine. Add enough hot water to
fill pan. Place turkey on food rack, breast side down; prop body
cavity open to permit air circulation. Cover with smoked lid; smoke 6 to 7
hours, refilling water pan with additional water, if needed. (Time may vary
with outdoor temperature and individual smoker.) Turkey is done when drumsticks
are easy to move or meat thermometer registers 180 degrees. Let stand at least 15 minutes before carving,
or cool to room temperature and chill. Yield: 24 to 28 servings. *NOTE: Brining adds to the authenticity of the flavor
but is not absolutely necessary. The
turkey is soaked overnight in a salt water solution that includes seasonings.
If you choose to omit brining, season the turkey with salt, pepper, garlic and
herbs. Copyright
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