There are only two turkey species in the world and we all know one, Wild Turkey. The male turkey, often referred to as the swallowed Tom, has several characteristics that distinguish it from the female hen. Male turkeys of both species have a distinctive fleshy cattle head that hangs over the tip of the beak, known as the snood. A snood is a Caronnian, a small fleshy excess that is found on all turkeys and is the only one of its kind.

When the turkey is ready, rescue the bones from the carcass to make a delicious turkey soup, but if you want to make the most of the rest of the turkey, you can store it in an incredible turkey broth.

This rich broth is used in Turkey's noodle soup, but there are many other ways to use it, such as using turkey bones instead of chicken or even chicken broth.

With butter on the turkey, it is not necessary to bake it as it cooks, and it is baked in the oven for about 30 minutes, or until golden brown.

Filling the turkey increases cooking time overall, but without stuffing it can cook more evenly. If you try to put the filling or dressing into the bird's cavities, you will overcook it until the filling has reached a temperature that is safe to eat. What makes this less ideal is that your turkey is better without stuffing, which could mean that you have overcooked your bird without making sure all stuffing is done. If you try to carve a hot, juicy turkey, removing the cooked turkey makes carving easier.

For a 20-pound turkey, it should take about 30 minutes to be roasted to the temperature at which it is registered. Once the turkey has been taken out of the oven, raise the temperature of the meat by about 5 degrees before removing it.

Roast turkey in the first hour and roast turkey on the breasts in the second hour keep the meat moist. If you plan to salt your turkeys, you may want to add two more days, which could mean that you start preparing turkey up to seven days before or after your meal. Fry the whole turkey and learn how to cook and fry a turkey safely and easily. In our article "How to buy and store Turkey?" you will find an overview that will help you to find out how much time your Turkey will take.

If you plan to cook your turkey wet or dry, you can do so while the turkey is partially frozen or after it has been frozen. Thaw a turkey that is frozen in the fridge onto a cookie tray or pan to catch any fluids that may drain from the turkeys as they thaw in your fridge.

When you put the turkey directly into the pan, the skin will stick to the bottom of the pan and it will be difficult to remove. Put the wing tips into the body of the turkey and place in a pan. This makes it easier to carve the breast and stabilizes the turkeys during carving.

Have you ever wondered what you have in common with a guinea fowl, turkey or other wild animal? So next time you think of a turkey, nod respectfully at the guineas, turkeys, chickens, ducks, geese and other animals and birds of prey, as well as their wild cousins, the chickens and their doe tickles.

In the 13th century, the word "Turkey" was used to describe the country occupied by the Turks, and Chaucer even used it in the Duchess's book.

Back then, the British described almost everything that came from the East as coming from Turkey, including fish, meat, eggs, poultry, fish and other animals from the Middle East, and even fish from Africa. During this period, much was transported through Turkey, and Europeans called guinea fowl "turkeys," "roosters" and "turkeys" (or "chickens") and all other birds that came to England via Turkey. Some of these birds were Turks, others were imported by Europeans, but some of them were actually in Africa and were better known as relatives of Wild Turkey. Although we know this today as a success story, just one of many, it could have been used for success stories around the world.

Welcome to the National Wild Turkey Federation, where it is part of our mission to share our passion for wild turkey hunting with new hunters. We have put all this information together here and consider it the most important educational tool to learn everything you need to know about wild turkeys to plan a successful hunt.

We will tell you what kind of turkey you should buy, nutritious recipes to incorporate into your turkey, and tips on how to eat the meat of this popular bird. Chicken breast provides more calories per pound than turkey breast, and turkey is slightly slimmer and lower in calories than chicken. Dark turkey meat usually contains more protein and less fat than light turkey and chicken breast. While the nutritional content of dark and light turkeys and dark turkeys is identical, the amount of protein, fat, carbohydrates and other nutrients is not the same.