Sentences with phrase «as turkey skins»

Rich, fatty foods such as turkey skins or gravy can cause pancreatitis, and inflammation of a digestive gland, and can be very painful and serious.

Rich, fatty foods, such as turkey skins or gravy can cause pancreatitis, an inflammation of a digestive gland, and can be very painful and serious, leading to hospitalization.

Fatty leftovers such as turkey skin can trigger inflammation of the pancreas (pancreatitis), a life threatening disease.

Not exact matches

In turkey people are also olive skinned which was likely the case for Santa as well....

As usual if you have any questions or comments about the smoked turkey breast with creole seasoning under the skin, leave a comment below or send me an email.

My differences from the original are that they used a whole turkey, I used the breast, they melted and then re-chilled the butter mix and spread it under the skin and I left it melted and used it as a baste to make it easier, plus different cooking temps and minor diffs in seasoning.

If you want to use fresh herbs such as thyme or sage, push your hands underneath the turkey skin to loosen.

Return the turkey to the oven skin side down, baste well with the cooking juices, pouring them into the now - available cavity as well as over the skin.

Throughout the years, San Joaquin Valley of California had seen a large influx of minorities who were accustomed to certain company profile meat products that were prevalent in the dishes of their home countries — such as pork feet, skin, ears, Golden Valley Industries www.goldenvalleyindustries.com snoots and tails; beef marrow bones; turkey necks Headquarters: Stockton, Calif. and smoked turkey parts — but were not readily availEmployees: 50 - 150 Specialty: Variety meats able in the mainstream American supermarket.

I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting turkey legs for a short time at a very high temperature yields the best results — crisp, well - browned skin and juicy, succulent meat.

Rub the rest of the butter on the outside of the turkey, getting under the breast skin as well.

Love this marinade, as it allows the roasting of the turkey breast without the skin, and it still remains moist and delicious.

I like to make connections butter (butter mixed with herbs such as rosemary, thyme and sage), then rubbed on the skin of the turkey.

Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy).

Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast.

Roast turkey, rotating pan back to front halfway through and adding more water by 1/2 - cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35 — 45 minutes.

Remove skin and fat from the meat, such as chicken, turkey and beef before you cook them and put in a food processor.

As we enjoy our turkey, we can appreciate not just its juicy flesh and crisp skin, but marvel at its remarkable genome, with its 80 chromosomes (humans have 46) and strange, disease - causing mutations.

Keep your main protein, such as turkey, to a quarter of the plate and choose skin - free options (that does mean removing the pork crackling).

Carefully separate the skin of your turkey from the flesh and work the fat mixture between the skin and flesh using your hands to massage the mixture as far up on the breast and thigh meat as you can without tearing the skin.

The main culprit of the turkey neck is a loss of elasticity in your skin as well as the development of the platysmal bands, which are thin bands of a muscle that are located in your neck.

Examples of good sources are: whey protein powder, chicken and turkey breast (white meat only, no skin), egg whites, nonfat cheese, nonfat Greek - style yogurt, white tuna (canned in water), fish (such as cod, flounder, haddock, halibut, trout, tilapia, and shellfish,) and very lean selections of turkey bacon, Canadian bacon and luncheon meats.

Avoid beef, pork, lamb and the skin of chicken and turkey, as well as dairy.

If the health benefit you are seeking from turkey is focused on protein richness, you'll probably want to stick with skinned turkey breast as your preferred cut.

As a general rule, the most favorable ratio of omega - 6 to omega - 3 fats is found in organic, pasture - raised, skinned turkey breast, where the ratio is approximately 7:1.

In addition, as the numbers make clear, the most protein - rich of these three foods is skinned turkey breast.

WebMD suggests that unseasoned, cooked lean meats, such as chicken (with the skin and bones removed), turkey and fish, are safe for dogs to eat in very small amounts.

Although not specifically toxic, high - fat foods, such as gravy, turkey skin and butter, can cause inflammation of the pancreas (pancreatitis).

Eating turkey or turkey skin — sometimes even a small amount — can cause a life - threatening condition known as pancreatitis.

Premium proteins — such as duck, salmon, mackerel and turkey — are combined with canola oil, biotin and flaxseed to help produce a great skin and coat.

While there's not a «toxicity» issue from fatty table foods (such as bacon, gravy, turkey skin, grizzle, etc.), it can result in a gastroenteritis (such as a mild vomiting or diarrhea) to a severe, fatal pancreatitis.

They should not eat turkey skin or turkey fat as they can cause diarrhea and even pancreatitis.

I buy free - range (whatever that really means given that this issue is poorly regulated), antibiotic - free (as required by law) chicken or turkey thighs (with skin and bone).

Plus, turkey skin is super fatty, and fatty foods can give your dog pancreatitis, which is about as miserable as it sounds.

«I also don't cover my turkey, as the condensation from the foil drips back into the bird and you won't get a crispy skin.