jonvinerbutcher

Well, the cheapest and best way is 1 tablespoon of bleach to one gallon of water to sanitize. And handwashing is actually most important of all - that's where you get most of your cross contamination. Keep your hands clean after prepping the turkey and before touching fruits and veggies and other foods, that's where most of the bacteria actually comes from.

Not at all. As a matter of fact, I think a fresh turkey is overrated; people got this perception fresh turkeys have been produced in the last week or so, and it's probably actually a month out - by USDA regulations, they chill the fresh turkey to 26 degrees. By contrast a frozen turkey is 32 degrees or colder, and when you get a frozen turkey it's flash frozen right away, so when you thaw that turkey out, it's nice and fresh as the day it was processed. Fresh turkey at 26 degrees, you can get ice crystals in there. There's kosher turkeys, which a rabbi is there to bless them, they have to go through the right channels there. But I go frozen, myself.

WE DID 2.5 HOURS OF FUN! MY WIFE WANTS TO WATCH DR. PHIL NOW, SO IT'S TIME TO GO. I'M SO FLATTERED THAT EVERYBODY CAME OUT. IF YOU EVER GET TO MINNEAPOLIS LOOK US UP.

Boy, I don't know if I want to answer that, ha, back in 1989, I took a whole index finger off! I carved through the palm of my hand cutting pork chops on the bandsaw. It was my own fault because I lost respect for the bandsaw. I was in rehab with a bunch of cabinet and millwrights, because we all lost the respect for our tools. I had an amazing surgeon or I would have lost my finger. It's part of the hazard of the trade, being a meat cutter, for sure.

Thanks! The best part of the turkey and I share it with my mother is the oyster. It's the thigh meat that sits at the bottom of the carcass at the hip joint. On a 20 pound turkey, it's about the size of a silver dollar. It's a bit and it's exquisite and you only get two.