Turkey, the food, when prepared right can be one of the prettiest meals around, but any way you slice it, (pun intended) turkey, the food, is just well-preserved carrion.
1. Is there a difference between frozen and unfrozen turkeys?
There is no significant difference between a fresh turkey and frozen turkey, besides temperature.
But, You could throw a frozen turkey through a windshield if you really wanted to. An unfrozen one would bounce off or maybe splatter. I don't know. I'm not a scientist.
Live turkeys are probably the warmest form of the bird that you can buy, what with their four-chambered hearts which allow the turkeys to maintain thermal homeostasis. Live turkeys, however, involve the most preparation, unless you're prepared to bite into it like a mangy coyote.
2. What type of turkey should you buy? How can you be assured that your fowl isn't foul?
Bon Appetit Magazine reccomends the Fresh Heritage Turkey, Cross-Breed Turkeys and and Quality Supermarket Turkeys. The magazine says to stay away from Wild Turkeys, Self-Basting Turkeys and Free Turkeys. Turkeys found in old refrigerators, beneath couch cushions and adrift at sea should also be evaded.
3. How can food poisoning be avoided?
Thanksgivers need to be careful with their raw-meat supplies. Wash your hands after you prepare the bird and use a separate knife to cut the vegetables and pies. This can save you from brushes with E Coli, Salmonella and other forms of food poisoning. Cooking the food is also a good idea.
4. What are the symptoms of food poisoning?
Food poisoning can cause nausea, diarrhea, bellyache, headache, low-grade fever and can last for up to three days. If food poisoning is contracted, the poisoned party should seek their local internist, family physician or gastroenterologist.
5. What are the symptoms of a bad chef?
- Turkey tastes like tire swing
- Cranberry sauce by Penzoil
- Part of pie reserved for cigarette butts
- Turkey stuffed with loose change
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