Category: Meat

Undercooking turkey leaves the door wide open for Salmonella and other pathogens like Campylobacter and Clostridium perfringens. This can lead to the following food poisoning symptoms in you and your guests: stomach upset and cramps. nausea. Is it OK to eat turkey that’s a little pink? The best way to be sure a turkey — […]

To check for doneness without a thermometer, pierce the thigh and pay attention to the juices: if the juices run clear, it’s cooked, and if the juices are reddish pink, it needs more time. Put the turkey back in the oven and check again after a short time. How do you tell if the turkey […]

Check that the temperature has reached 165ºF (74°C) in different parts of the bird, including: the thickest section of breast. the part of the thigh closest to the center of the bird. the part of the wing closest to the center. How do I know if my turkey is raw? The best place to check […]

According to the USDA’s own data, as long as your turkey spends at least 3.7 minutes at or above,150°F (66°C), it is safe to eat. Pasteurization Time for Poultry With 5% Fat Content (7-log10 lethality) Temperature Time 140°F (60°C) 29 minutes 145°F (63°C) 10.8 minutes 150°F (66°C) 3.7 minutes Can I pull turkey at 145? […]

You can slow roast a turkey overnight and it will be the juiciest and most tender turkey you have ever eaten! Cooking a turkey low and slow allows the meat to cook thoroughly without driving off moisture. Resulting in a really juicy turkey! Is it safe to cook a turkey on low overnight? You can […]

This method is dangerous and involves cooking the turkey at 190 to 200 degrees Fahrenheit overnight for 12 to 13 hours. A low oven temperature means the turkey will take longer to heat, increasing the risk of harmful bacteria growth and the production of poisons that may not be destroyed with further cooking. Can I […]

To find out if your turkey is done without a thermometer, pierce it with a fork in the mid-thigh muscle, explains Nicole Johnson, the co-director of the Butterball Turkey Talk-Line. “When the juices run clear, and no longer reddish or pink in color, it’s a good indication that your turkey is done.” How do you […]

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. […]

Once you’ve carefully dried off the skin, the next step you can take to guarantee perfectly crispy turkey skin is to rub it with a fat, like butter or oil. Oil will yield a crispier skin than butter because butter is at least 20 percent water, while oil contains no water. Should I rub butter […]

Because dark meat has more connective tissues, it takes longer to break down, so if you cook the turkey whole, by time the legs and thighs are done, the breasts are overcooked and dry. The solution: Carve your turkey before you cook it. How do I keep my turkey from drying out? Classic Bread Stuffing […]

Roasting your turkey ahead will save you the time spent testing and carving, allowing you to spend more time with your guests. It’s easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Can you cook a turkey the day […]

Although Turkey is a Muslim-majority country, it has a rich drinking culture and produces a wide variety of alcoholic beverages, including beer, wine and raki, the country’s signature spirit. Is alcohol common in Turkey? Alcohol is common in Turkey, and it is easy to buy. In most cities like Izmir, Istanbul, or holiday destinations, you […]

Place your leftover portions in aluminum foil and spoon a few spoonfuls of gravy or chicken stock over the meat. Add a pat of butter and close the foil tightly. Alternatively, you can use a casserole dish, but make sure to cover it tightly with aluminum foil to prevent the steam from escaping. How do […]

However, Turkey’s less-populated beaches are equally beautiful, so perhaps Greece’s reputation for beauty is only because of its overall fame. In terms of natural scenery, the countries both offer heavenly views of both mountains and oceans. When it comes to the urban areas, though, Greece wins hands down. Where is cheaper Greece or Turkey? Turkey […]

Today most of the remaining Greeks live in Istanbul. In the Fener district of Istanbul where the Ecumenical Patriarchate of Constantinople is located, fewer than 100 Greeks live today. A handful also live in other cities of Anatolia. Most are elderly. Do they speak Greek in Istanbul? The idiom is spoken mainly in Istanbul, and […]

On 10 August 1920, the Ottoman Empire signed the Treaty of Sèvres ceding to Greece Thrace, up to the Chatalja lines. More importantly, Turkey renounced to Greece all rights over Imbros and Tenedos, retaining the small territories of Constantinople, the islands of Marmara, and “a tiny strip of European territory”. When did Greece become free […]

By the end of 1922, the vast majority of native Pontian Greeks had fled Turkey due to the genocide against them (1914–1922), and the Ionian Greek Ottoman citizens had also fled due to the defeat of the Greek army in the later Greco-Turkish War (1919–1922), which had led to reprisal killings. When did the Greeks […]

The 2008 figures released by the Turkish Foreign Ministry places the current number of Turkish citizens of Greek descent at the 3,000–4,000 mark. However, according to the Human Rights Watch the Greek population in Turkey is estimated at 2,500 in 2006. How much of Greek is Turkish? 47% of the surveyed Greeks state that they […]

the Greek forces. The armed conflict started when the Greek forces landed in Smyrna (now İzmir), on 15 May 1919. They advanced inland and took control of the western and northwestern part of Anatolia, including the cities of Manisa, Balıkesir, Aydın, Kütahya, Bursa and Eskişehir. Who invaded Turkey? The Tang Empire conquered the Eastern Turkic […]

Place turkey skins in a single layer fat-side down on a rimmed baking sheet. Sprinkle with salt and pepper. Bake at 375°F until well browned and crispy (5-10 minutes if already cooked, longer if starting out raw). Remove from oven, let cool to touch. How do you get a golden brown turkey skin? Simply pat […]