from the urls-we-dig-up dept
It's almost Thanksgiving (here in the US at least), and the traditional meal for this holiday is the humble turkey. So here are a few links about turkeys that might be informative or entertaining if this is your first time cooking a large bird. Have a fun (and safe) Thanksgiving, everybody!
- Underwriters Laboratories (UL) continues to deny a safety certification for any turkey fryers because they're so dangerous if used incorrectly. UL even states that the risks are not worth a great-tasting bird. [url]
- Turkeys have been known to "attack" people when taunted. Wild turkeys make lousy house pets. [url]
- There are a lot of meaningless food labels for turkeys -- such as "all natural" or "minimally-processed." But if it's labelled "fresh" that actually means the turkey has not been cooled below 26 degrees Fahrenheit and has not been fully frozen. [url]
- Alton Brown has a Thanksgiving turkey recipe that promotes the benefits of brining. Alton can't guarantee that you won't overcook your turkey, but brining increases the odds that a cooked turkey won't turn out dry. [url]