Turkey Tips:
Source of Recipe
VJJE
List of Ingredients
Turkey Tips:
Recipe
* Purchase one pound of turkey per person to be served. This formula
allows for the holiday meal plus a little left over for the prized turkey sandwich.
* Ensure that the packaging is intact and avoid purchasing a bird with packaging that has rips or tears.
* Save on supermarket specials by purchasing more than one turkey. A whole frozen turkey may be stored in your freezer for up to 12 months.
* Select the size of turkey based on number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh between 14 to 16 pounds and toms
15 pounds on up, so choose the size which best fits the number of dinner guests you expect.
* Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products that are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. Or ask your butcher to cut a whole fresh bird in two
halves, roast one half and freeze the other half for a later occasion.
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