Thursday, May 26, 2011

How to Cook a Turkey

Turkeys are a kind of large birds from the species, Meleagris.  One species of Meleagris gallppayo, generally termed as the wild turkey, originated in the forests of North America. The other variety of the Meleagris gallopavo ancestors is also termed as Ocellated Turkey. Ocellated turkey’s origin is the Yucatan peninsula forest. The domestic turkey is a successor of the wild turkey.  Turkeys are generally marked highly in the US menu and Canadian vacation of Thanksgiving, and also for Christmas in many foreign countries.

Turkeys are divided in the taxonomic order of Galliformes. In this classification, they are the members of the subfamily Tetragonidae. Turkeys have a typical fleshy wattle, which falls from the bottom of the break, and a plump distension which falls from the peak of its break known as a snood. They have wingspans of 1.6 to 1.9 meter; turkeys are the largest birds in the open forests in which they subsist.  If you want to cook turkey, then just follow the following instructions.

Things required:

•           1 turkey, approx. 15 lbs.

•           Juice of a lemon

•           Salt and pepper

•           Olive oil or melted butter

•           1/2 yellow onion, peeled and quartered

•           Tops and bottoms of a bunch of celery

•           2 carrots

•           Parsley

•           Sprigs of fresh rosemary, thyme


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