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Turkey hunters can't resist 2-year-old gobblers; they are simply more cooperative. They have full fans, 6- to 8-inch beards and 3/4-inch stubby spurs. A farm bird or backyard-fed 2-year-old can tip the scales upwards of 20 pounds. Big woods turkey, like I typically hunt, run from 16 to 18 pounds. Not limb hangers, but mature toms nonetheless.
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Watch as Granny's Poultry Chef Jason Wortzman prepares the perfect roasted turkey by using a Granny's Poultry fresh whole turkey.Visit the Granny's Poultry w.
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Remove giblets and neck from the turkey. Wash and set them aside. Wash the turkey inside and out, and then dry with paper towels. Remove and discard the excess fat. Preheat oven to 325 degrees (F). Spoon some dressing into the neck cavity. Bring skin of neck over the back, then fasten into place with a poultry pin.
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Spoon shortening into an 8-inch cast-iron skillet. Place in a 425* oven for 4 minutes or until hot. Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well. Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned. Cool; crumble cornbread into a large bowl.
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What to Do. Preheat oven to 450 degrees F. Sprinkle turkey breast evenly with salt and pepper and place skin-side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Remove turkey from oven and lower temperature to 325 degrees F. In a bowl, combine 1 cup apple cider, the Worcestershire sauce, and cinnamon; pour mixture over turkey breast.
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Clean the turkey. Make sure that the cavity is emptied, and all of the excess skin if trimmed. In a medium sized mixing bowl, toss in the softened butter. Sprinkle in the onion powder, garlic powder, sage, salt, and pepper. Mix everything until it is nice and cream. Loosing up the turkey skin by using a spatula.
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Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes. Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
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Watch as Granny's Poultry Chef, Jason Wortzman, prepares a traditional turkey stuffing. Traditional turkey stuffing is often cooked inside the turkey during.
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3. Give Heritage Turkey Poults a Healthy Start . Turkey poults need proper nutrition early on to boost their immune system. Turkey poults grow more quickly than chicks, and because of this, they need feed with a higher protein content than chick starter. I feed a 30% game bird starter to our poults for the first six weeks.
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Replace the water every 30 minutes with fresh water so that bacteria doesn't build up. Allow 6 hours to defrost a 15-pound bird using the cold water method, then place it in the fridge overnight. Pat the bird dry with paper towels to remove any blood and reduce bacteria on the skin before you stuff the turkey.
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Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy. Remove the turkey from the oven and increase the oven.
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Heat the oil over medium heat in a large skillet; add the onion and garlic; saute until soft, about 5 minutes. Sprinkle in the flour; saute for a few minutes; add the tomatoes and half the stock, stir well. Add the spices and simmer 10 minutes. Add the turkey and enough stock to cover; simmer 15 minutes.
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Directions. Preheat oven to 325 degrees F (165 degrees C). Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each.
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Form mixture into 6-7 patties. Fry in a lightly greased frying pan over medium heat. Cook for 5-7 minutes or until first side is browned. Flip and then flatten with spatula. Continue cooking until second side is browned and patties are cooked all the way through (internal temperature of 165°). By.
