1. True. For the frozen variety, the large size of the turkeys
typically used for consumption makes defrosting them a major endeavor: a
typically-sized turkey will take several days to properly defrost.
2. False. Turkeys are usually baked or roasted in an oven for several
hours, often while the cook prepares t he rest of the meal.
3. True. Sometimes, a turkey is brined before roasting to enhance
flavor and moisture content. This is necessary because the dark meat requires a
higher temperature to denature all of the myoglobin pigment than the white meat
(very low in myoglobin), so that fully cooking the dark meat tends to dry out
the breast. Brining makes it possible to fully cook the dark meat without drying
the breast meat. Turkeys are sometimes decorated with turkey frills prior to
4. False. In some areas, particularly the American South, they may
also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a
turkey fryer. Deep frying turkey has become something of a fad, with hazardous
consequences for those unprepared to safely handle the large quantities of hot
5. True. The white meat of turkey is generally considered healthier
and less fattening than the dark meat, but the nutritional differences are
6. False. Especially during holiday seasons, stuffing, also known as
dressing, is traditionally served with turkey. There are many varieties:
oatmeal, chestnut, sage and onion (flavored bread), and sausage are the most
traditional. Stuffing may either be used to stuff the turkey (as the name
implies), or may be cooked separately and served as a side dish.
7. False. For Thanksgiving in the United States and Canada, turkey is
typically served stuffed or with dressing (on the side), with cranberry sauce
and gravy. Common complementary dishes include mashed potatoes, corn, green
beans, squash, and sweet potatoes. Pie is the usual dessert, pumpkin being most
traditional, apple or pecan also being popular.
Page 1 of 1