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Turkey Articles (30 Results)

Turkey: Key Temperatures and Tips

Turkey, Turkey, Turkey! Here at ThermoWorks, we're kind of turkey fanatics. This is because we know that your Thanksgiving Turkey can actually be moist and flavorful by focusing on a few critical temperatures. Read from our growing collection of turkey how-to's and tips to cook the most delicious turkey that you've ever tasted.

How to Reheat Leftover Turkey

Perhaps the only thing better than eating moist, flavorful turkey on Thanksgiving is enjoying moist and flavorful turkey the day after.

Thanksgiving: Cold Water Thawing

Thaw turkey in the fridge

Thawing a turkey can be approached two ways. Ideally, you’d want to thaw your bird in a fridge set to 37°F, but that takes days. If it’s Thanksgiving morning and your bird is still frozen, your options are limited.

Heritage Turkey: Cooked!

Chef Dan Souza at America’s Test Kitchen ordered a half dozen heritage birds from farms across the country and spent days perfecting the cooking technique that guarantees a moist and flavorful heritage turkey.

Thermal Secrets to Simple Turkey – in the Fryer

On our quest to find acceptable alternatives to the traditional roasted turkey we’ve stumbled upon an aluminum pot, an open flame and several gallons of frying oil. That can only mean one thing – we’re deep frying turkey!

A More Traditional Thanksgiving: Heritage Turkeys

Lisa McManus and the staff at America’s Test Kitchen took painstaking efforts to taste test heritage birds against mass-produced supermarket turkeys to find out if they really do taste great enough to command their premium price. Here’s what they found.

Turkey Meat: White vs. Dark

Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is designed for.

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