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Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4 degrees C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned turkey meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.




buy deboned turkey


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For something a little different, head to House of Que for a smoked turkey. This BBQ spot offers both the bird on its own and the bird plus all the sides. Orders must be placed by phone or in-person by Friday, November 19th for pickup on Wednesday, November 24th.


Darke Pines is the quintessential butcher shop in downtown Jersey City. Known for its high-quality locally and sustainably sourced meats, Darke Pines is a quality spot to get meats in Jersey City. The shop is currently taking orders for turkeys, and some other prepared meats for a non-traditional entree choice, including ham, duck, chicken, and beef ribs. Darke Pines can also special order items for customers, with advance notice. Read more about Darke Pines + the Downtowner here.


Every holiday season, Hamilton Pork brings the turkey A-game with its fried turkey, available as a meal or off the catering menu. Hamilton Pork has some of the tastiest meats in the area, and turkey is no exception. Click here to begin a catering order.


Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165F. Snip the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices. Arrange on a platter and serve with gravy.


My husband and I made this stuffed turkey breast for Christmas dinner for our family. I have been making turkey for Thanksgiving and/or Christmas for over 50 years, and, although each meal was delicious, I have NEVER gotten rave reviews like I did this time. Even our not-so-fond-of-turkey son-in-law said it was good. Our teenage granddaughter proclaimed this is the only turkey she will eat in the future, and our daughters agreed that this was the best tasting turkey they ever had. I am convinced that the sausage stuffing was the game changer. I made the recipe exactly as was written with the exception of basting it a couple of times with a mix of butter and chicken broth . We could only get a three pound breast, but that only meant a bit more stuffing on the side. I assembled it the day before, and popped it in the oven 2 hours before serving time. It was cooked to perfection, juicy and oh-so-flavorful. By family demand, this will be our turkey recipe of choice in the future. Thank you for this incredible recipe.


Wellness Complete Health Grain Free Small Breed Deboned Turkey, Chicken Meal and Salmon Meal Recipe Dry Dog food is a healthy, natural grain-free dog food for adult dogs. This recipe is made with the most carefully chosen, authentic ingredients for everyday health and provides an optimal balance of nutrient-dense ingredients to fulfill the unique health needs of your dog. Ingredients include deboned Turley, Chicken meal and Salmon meal. Wellness Complete Health Dry Dog Food supports your dog's healthy body mass, overall health and vitality, optimal nutrient absorption, bone and joint health and digestive health, all with natural and tasty ingredients to provide a guaranteed great taste that your dog will love!


As the bird roasts, it fills the house with a mouthwatering aroma. The all-purpose seasoning we use along with the onion and butter flavors every bite of turkey-- not just the outer skin. This moist turkey isn't dependent on a heavy gravy to give it flavor or to make it moist. We find that even the breast meat is always tender and succulent.


Our 16 pound turkey cooked in just about 1 hours compared to the 4 or more hours a whole turkey would take to reach an internal temperature of 165 F. And we have another little time-saving secret. We made the turkey the day before and then on Thanksgiving we just warmed it up in a large electric skillet set on low.


She'd season the turkey with plenty of salt and pepper, sprinkle the meat with just a bit of rosemary, then smother the meat with onions slivered so thin that when the onions cooked they seemed to dissolve into the turkey pieces.


We took my mamma's basic way of deboning, seasoning, and roasting a turkey and added to it. Now we let the bird soak in a wet brine. This is the best turkey brine recipe we've ever made. It has a southwestern flavor with citrus fruits, peppers, and fresh herbs. We let the turkey soak in the brining liquid for 24 hours.


21. Put the turkey pieces into the pan skin side down. Season the side facing up first then sprinkle the onions over the entire meat pieces and finish by placing pats of unsalted butter - about stick --evenly over the meat. Put in a preheated 350F. oven.


23. Using a baster, baste every 15 minutes until the internal temperature reaches 165F with an instant-read thermometer. Our turkey took 1 hours. Cover the turkey with a foil tent and let the bird rest for 20 minutes.


Just think how wonderful it would be to have room in the oven to make something other than the turkey. And you wouldn't have to make space at the dining room table for a huge platter and bird. that is a win-win.


If you have any questions please ask and if you need anything clarified let us know and we'll try to make it clearer. Once you try this deconstructed turkey recipe, you'll never want to go back to roasting a whole bird again.


A perfect accompaniment to this roast turkey is our savory and spicy Sweet Potato Casserole with Bacon. Along with the perfectly roasted turkey, serve a delicious Cheesy Broccoli Casserole, Caramelized Brussels Sprouts, and Creamy Swiss Chard Gratin that will have your family running to the table. And we can't forget the potatoes. Everyone would rebel if we didn't serve our delicious Potatoes Au Gratin. They won't miss the mashed potatoes, believe me.


Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, chicken, or other bird, spoon the stuffing in loosely - about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.


If you plan to prepare oyster stuffing for your turkey, it is recommended that you cook the oysters prior to making stuffing. The stuffing should be cooked to a safe minimum internal temperature of 165 F as measured with a food thermometer.


Yes, these products are safe to use. Stuffing cages, stuffing bags and cheesecloth are designed to hold stuffing inside the turkey cavity while it cooks. They make it easier to remove the stuffing by simply pulling the cage handle or stuffing bag out of the turkey cavity when done. Be sure to follow manufacturer instructions and make sure the stuffing is loosely packed in the cage, bag, or cheesecloth prior to cooking the turkey. Cook the turkey immediately after stuffing. Use a food thermometer to make sure the center of the stuffing and the turkey reach a safe minimum internal temperature of 165 F.


Is it safe to stuff a turkey breast?Yes, it is safe to stuff a turkey breast. Stuff just before cooking and follow the same guidelines as for stuffing a whole turkey. For more even cooking, it is recommended you cook your stuffing outside the breast in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The center should reach the safe minimum internal temperature of 165 F.


Do not stuff turkeys or other poultry to be deep-fat fried. Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present.


Yes. Preheat the oven to 450 F. Tear off a sheet of 18-inch wide heavy duty aluminum foil that is 2 1/2 times longer than the turkey. Place turkey, breast side up, in center of foil sheet. Stuff the turkey loosely. Bring the long sides of foil over turkey; close loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight. Place foil-wrapped turkey in a roasting pan that is at least 2 inches deep. Insert a food thermometer through the foil into the stuffing. The center of the stuffing must reach a minimum internal temperature of 165 F. To brown the turkey, open and turn back the foil 30 minutes before roasting is finished. For easy slicing, cover the turkey with foil and let stand 15 minutes after removing from oven. For estimated cooking times, see the cooking chart at the end of this publication.


Yes. Use only oven cooking bags manufactured and recommended for cooking meat and poultry. For stuffed turkey, add 30 minutes to the roasting times recommended for non-stuffed turkeys. The center of the stuffing must reach a safe minimum internal temperature of 165 F as measured with a food thermometer before removing the stuffing from the poultry. For estimated cooking times, see the cooking chart at the end of this publication. 041b061a72


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