Sentences with phrase «of turkey thigh»

But you will still get 31 grams from 4 ounces of turkey leg and 21 grams from 4 ounces of turkey thigh.

Not exact matches

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

You can check this by taking the turkey out of the oven after 2 hours and 45 minutes and inserting a meat thermometer into the thickest part of the thigh.

Put turkey thighs on top of the onion, then add beans and corn.

Then place a meat thermometer in the deepest part of the thigh (careful not to touch the bone), and pull the turkey out of the oven when the thigh reading reaches about 175 degrees (160 in the breast).

Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.

Roast turkey until thermometer inserted into fleshy part of thigh (do not touch the bone) registers 170 °F, 2 to 2 1/2 hours.

Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.

Reduce the heat to 350 ° and finish roasting until the turkey is a deep golden brown and crisp or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 °, another 40 to 50 minutes.

Roast the turkey for 30 minutes then reduce the temperature to 350 degrees F and continue cooking until an instant - read thermometer inserted into the thickest part of the thigh reads 180 degrees F (82 degrees C), about 1 hour.

Turn the turkey over and continue grilling, basting with more olive oil until the juices run clear and the internal temperature of the thigh is 180 degrees, about 1 hour total.

Roast turkey for about 1 1/2 hours, depending on the size of the bird, until an instant - read thermometer registers between 160 ° to 165 °F when inserted into the thickest part of the thigh.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

(A quick note: «ground turkey thigh» is 100 % ground thigh meat as opposed to something labeled «ground turkey» which can contain ground up tidbits of all parts of the turkey - so read your labels.)

I did not have turkey leftover so I grill 3 chicken thighs, put anise seed instead of the whole star, also added cumin seed because I only had one Tbsp of coriander.

Turn oven to 325 degrees Fahrenheit, cover turkey with foil and bake until the thickest part of the breast and the thigh reads 165 colon degrees F on a digital instant - read thermometer (compare prices).

Roast turkey until thermometer inserted into thickest part of thigh registers 165 °F to 170 °F, about 3 hours.

Roast the turkey in the oven, about 15 minutes per pound, or until the juices run clear when pierced at the thickest part of the thigh.

Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant - read thermometer inserted near bone of thigh registers 165 °, 35 — 45 minutes.

Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175 °F, basting turkey occasionally with 1/4 cup of orange - rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes.

Roast the turkey for about 2 to 3 hours or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Start checking for doneness at 1 hour and 45 minutes.

The 16th century bones — two femurs (thigh bones) and an ulna (wing)-- have been analysed by University of Exeter archaeologists and identified as among some the first turkeys to be brought to England from the Americas.

To test whether the turkey is cooked, push a skewer into the thickest part of the thigh — the juices should run clear.

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.

greatest hits of lunch — wilted kale / sausage / other veg combo, turkey / chicken thighs w roasted veggies (throw carrots, green beans, baby potatoes, beets, squash, w / e tossed in oil in the oven), homemade hot / sour soup w broccoli noodles (i made a big broth out of a leftover turkey carcass), salmon over salad

Pre-cook 1 serving of chicken thighs or turkey (~ 150g / 3.5 oz).

Butterball Easy Fresh is a new line of turkey cutslike thighs, drumsticks, wings, and breast slices, that are ready to cook, right out of the package.

Internal temp (of thigh meat, stay away from the bone) should read 170F when the turkey is done.

Add the turkey thighs to the roasting pan on top of the stuffing as well.

Reduce the oven heat to 325º and continue to roast the turkey for 2 1/2 hours, basting it every 20 minutes, until an instant - read thermometer reads 165º when inserted into the thickest part of the thigh of the turkey, away from the bone.

When I entered my twenties, biting into a chicken thigh or leg and seeing a vein seemed so gross that I started to eat just chicken breast or ground turkey to avoid seeing any reminder of a living animal on my plate.

I cook two meals a day — I serve up a breakfast burrito (eggs whipped and cooked to a Holladaise sauce consistency & then mixed with dry cat food & cut up turkey hot dogs) and a meaty oatmeal (chicken thighs cooked overnight in a crockpot with a little water, then the meat separated off, the broth thinned down with water & used to make oatmeal, then add back the chicken meat & serve up warm so its nice & sloppy with a lot of juice.

For the first ~ 7 years of feeding a homemade diet, I purchased chicken or turkey thighs and simply rinsed them very well with water before grinding them.

3.88 — 4 pounds raw Muscle Meat: debone and skin chicken thighs and drumsticks and turkey or use frozen ground chicken or turkey (best to have some chunks of meat for the cat to chew)