Cookbook talk:Turkey

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This module uses text adapted from the public domain US Department of Agriculture article FOOD SAFETY OF TURKEY ... from Farm to Table.

This module uses text adapted from the Wikipedia article Cooking a turkey. The page history at the time the text was moved is included below.

   * (cur) (last) . . 10:07, 24 Dec 2003 . . Dogface
   * (cur) (last) . . 10:06, 24 Dec 2003 . . Dogface
   * (cur) (last) . . 09:59, 24 Dec 2003 . . Dogface
   * (cur) (last) . . 09:58, 24 Dec 2003 . . Dogface
   * (cur) (last) . . 09:57, 24 Dec 2003 . . Dogface
   * (cur) (last) . . M 09:56, 24 Dec 2003 . . Sarge Baldy (preperation->preparation)
   * (cur) (last) . . M 11:07, 14 Dec 2003 . . Minesweeper (disambig squash)
   * (cur) (last) . . 10:08, 8 Dec 2003 . . Frecklefoot (+extern link)
   * (cur) (last) . . 09:55, 8 Dec 2003 . . Frecklefoot (+extern link)
   * (cur) (last) . . M 11:23, 2 Dec 2003 . . Frecklefoot (typos)
   * (cur) (last) . . 14:07, 1 Dec 2003 . . Rmhermen
   * (cur) (last) . . 12:40, 1 Dec 2003 . . Jredmond (rewrote prep section - now incl. marination/brining)
   * (cur) (last) . . 09:44, 1 Dec 2003 . . Frecklefoot (more info on deep frying)
   * (cur) (last) . . 10:59, 27 Nov 2003 . . 62.109.69.81
   * (cur) (last) . . M 09:53, 21 Nov 2003 . . Maximus Rex
   * (cur) (last) . . 09:48, 21 Nov 2003 . . Frecklefoot (removed duplicate wikilinks)
   * (cur) (last) . . M 09:23, 21 Nov 2003 . . Noldoaran (added links)
   * (cur) (last) . . 09:18, 21 Nov 2003 . . Frecklefoot (+see also)
   * (cur) (last) . . 09:13, 21 Nov 2003 . . Frecklefoot (+info on Thanksgiving)
   * (cur) (last) . . 08:39, 21 Nov 2003 . . Theresa knott (Serve with cranberry jelly and winter veg (mmm I can't wait 'till christmas))
   * (cur) (last) . . M 07:31, 21 Nov 2003 . . Frecklefoot (sp, disam "orange")
   * (cur) (last) . . M 04:08, 21 Nov 2003 . . Secretlondon (sp.)
   * (cur) (last) . . 04:01, 21 Nov 2003 . . Theresa knott (carving the bird)
   * (cur) (last) . . 01:20, 21 Nov 2003 . . Theresa knott (It's main course not entree, unless you've a very big apetite indeed.)
   * (cur) (last) . . M 19:00, 20 Nov 2003 . . Jengod
   * (cur) (last) . . M 18:55, 20 Nov 2003 . . Jengod
   * (cur) (last) . . M 18:52, 20 Nov 2003 . . Jengod
   * (cur) (last) . . M 07:28, 20 Nov 2003 . . Theresa knott (Spelling corrections)
   * (cur) (last) . . 07:00, 20 Nov 2003 . . Frecklefoot (copyedit)
   * (cur) (last) . . 06:45, 20 Nov 2003 . . Theresa knott (cooking times)
   * (cur) (last) . . 00:35, 20 Nov 2003 . . Theresa knott (stuffing goes into brest cavity. Never in body cavity)
   * (cur) (last) . . 00:28, 20 Nov 2003 . . Theresa knott
   * (cur) (last) . . M 15:37, 19 Nov 2003 . . Jengod
   * (cur) (last) . . M 15:36, 19 Nov 2003 . . Jengod (added, alphabetized links)
   * (cur) (last) . . M 15:31, 19 Nov 2003 . . Jengod (added external links)
   * (cur) (last) . . M 15:27, 19 Nov 2003 . . Jengod (added subheds for the cooking section)
   * (cur) (last) . . M 08:49, 19 Nov 2003 . . Secretlondon (sp.)
   * (cur) (last) . . 08:45, 19 Nov 2003 . . Frecklefoot (copyedit)
   * (cur) (last) . . M 08:39, 19 Nov 2003 . . Frecklefoot (capitalization)
   * (cur) (last) . . M 08:38, 19 Nov 2003 . . Frecklefoot (capitalization)
   * (cur) (last) . . M 08:33, 19 Nov 2003 . . Theresa knott (fixed link to turkey(bird))
   * (cur) (last) . . M 08:32, 19 Nov 2003 . . Theresa knott
   * (cur) (last) . . M 08:31, 19 Nov 2003 . . Theresa knott (fmt)
   * (cur) (last) . . M 08:27, 19 Nov 2003 . . Jimfbleak (edits)
   * (cur) (last) . . 08:24, 19 Nov 2003 . . Theresa knott (defrosting)
   * (cur) (last) . . 08:13, 19 Nov 2003 . . Theresa knott (a bit on buying a turkey)
   * (cur) (last) . . 07:39, 19 Nov 2003 . . Theresa knott (work in progress (A deliberate attempt to cash in on to search results at this time of year as given by Ask Jeeves.)

The content copied from Wikipedia resided for a while in the Transwiki pseudo namespace before being merged into this article. The page history from Transwiki:Cooking a turkey is included below.

   * (cur) (last) 13:46, 14 Aug 2004 Gentgeen (cookbooked)
   * (cur) (last) 05:09, 13 Aug 2004 68.77.90.237 (How to carve a turkey)
   * (cur) (last) 05:08, 13 Aug 2004 68.77.90.237 (Roasting a turkey)
   * (cur) (last) 20:14, 8 Mar 2004 68.251.181.62
   * (cur) (last) 20:10, 8 Mar 2004 68.251.181.62
   * (cur) (last) 19:17, 3 Feb 2004 Gentgeen (transwikied from en:Cooking a turkey. See talk page for authors.)

[edit] Copied Discussion from w:Talk:Cooking a turkey

How many lbs turkey per head approx? are there different varieties? giblets in or out? organic/ fed on different things?

I dunno - i'm just thinking what we need to add to make a fabulous xmas article ;) Secretlondon

I'm working on it. I'll dig out some mrs beaton when i get home from work. we could also do with some good stuffing recipes if anyone knows any. theresa knott 16:27, 19 Nov 2003 (UTC)

I agree that we need some stuffing recipes, though I think they should go in the woefully short stuffing article instead of here. - Jim Redmond 16:56, 26 Nov 2003 (UTC)

The prep section is a bit awkward, and it doesn't include my favorite method (brining). I plan to work on it a bit tonight, after I submerge my turkey in a tub of cold salt water.  :) - Jim Redmond 16:56, 26 Nov 2003 (UTC)

Whilst researching this article I came across brining, but didn't include it as I had no personal experience. I look forwards to your edit, as I am thinking of brining my turkey this christmas. BTW does the bird taste salty ? theresa knott 22:56, 26 Nov 2003 (UTC)
Actually, if you make the brine correctly, the bird will be juicier and its own flavors will be enhanced. If you overdo the amount of salt in the brine, though, then the turkey will be salty. I can post a recipe in the brining article if it'll help. - Jim Redmond 20:57, 1 Dec 2003 (UTC)
Please do theresa knott 09:10, 2 Dec 2003 (UTC)
I have come across the brining section of the article and think that it is not scientifically correct. A salt solution is usually hypertonic to the cells of an animal and will *dehydrate* them readily. However a salt solution can be made that is less concentrated than the cytoplasm and in that case water *will* enter cells. This offers a way for the cook to control the *amount* of water entering the meat by controlling the concentration of salt in the brine. Soaking a turkey in pure water will result in too much water in the meat and soaking a turkey in a brine too salty will actually dehydrate the meat. Soaking a turkey in a brine with just the right concentration of salt will cause the optimal amount of water to enter the meat. 10 Oct 2008 (UTC)

End of copied discussion Gentgeen

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