1. Almost every experienced cook admits to finding a cooked packet of giblets in the neck cavity after having cooked a whole turkey for the first time. 2. During the day, owner Jim Burr mans the grill after he makes the daily soup and chili and roasts a whole turkey. 3. Fresh, frozen, pre-basted, free-range, kosher, organic and wild are some ways whole turkeys are sold. 4. Frying whole turkeys is sort of the Southern version of making fondue. 5. If you want your turkey roast to still look like a whole turkey, leave on drumsticks and upper wings. 6. She bastes the breasts often, as they tend to dry out if not handled with a little more care than the whole turkey. 7. The cheesecloth method calls for wrapping the whole turkey in several thicknesses of cloth, then smearing it with soft butter or oil. 8. The USDA recommends against reheating a whole turkey, so slice the breast meat and reheat legs and wings whole. 9. The whole bird is deboned, butterflied, stuffed and then the turkey is wrapped around the stuffing, re-creating the look of a whole turkey. 10. There are plenty of reasons to cook a whole turkey breast for Thanksgiving rather than an entire bird. |