Chat Turkey !FULL!

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Chat Turkey

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"Talking turkey," "as we understand it," means to talk to a man as he wants to be talked to, and the phrase is thus derived. An Indian and a white man went a shooting in partnership and a wild turkey and a crow were all the results of the day's toil. The white man, in the usual style of making a bargain with the Indian proposed a division of the spoils in this way: "Now Wampum, you may have your choice: you take the crow, and I'll tale the turkey; or, if you'd rather, I'll take the turkey and you take the crow." Wampum reflected a moment on the generous alternative thus offered, and replied - "Ugh! you no talk turkey to me a bit."

TALKING TURKEY. - The exact signification of this colonick phrase has recently been discussed by some of our contemporaries and has been finally settled by the Oneida Democrat which gives an account of its origin. An Indian and a white man went a shooting in partnership, and a wild turkey and a crow were all the result of the day's toil. The white man in his usual style of making a bargain with the Indian, proposed a division of the spoils in this way:- "Now, Wampum, you may have your choice, you take the crow and I'll take the turkey, or if you d rather, I'll take the turkey and you take the crow." Wampum reflected a moment on tho generous alternative thus offered and replied - "Ugh! you no talk turkey to me a bit."

The same tale is repeated with a turkey and buzzards in 1844 and with a turkey and an owl in 1868. and in 1889 to talk crow "is the opposite of 'to talk turkey,' and means to talk to another's disadvantage." Most repeat the tale very closely, including the "Ugh!".

So this is to talk in a silly manner, to talk nonsense, and gives an example of talking turkey when being polite. This is similar to and gives more information on what Quinion says of the original meaning: "To start with it meant to speak agreeably, or to say pleasant things".

This expression allegedly comes from a tale about an Indian and a white man who hunted together and divided the game. When the white man said, "I'll take the turkey and you the buzzard, or you take the buzzard and I the turkey," the Indian replied, "Talk turkey to me." Whether or not this tale had a true basis, the term was recorded in its present meaning by about 1840.

In that era, turkey was a substantive part of a festive meal. Turkey was the centerpiece the way a Christmas Goose is today. This was long before the era of slogan's like "Where's the beef?" -- as in, where is the substance that matters? But similar in meaning. To "talk turkey" was "to get to the meat of the conversation." "Now you're talkin' turkey" meant the discussion has shifted past social niceties and to the heart of the matter.

One of my students (in 2014) from Brazil said "Well, we think people from Turkey always want to bargain, to barter. We make a hand gesture meaning "money, money." I thought "talk turkey" meant "talk Turkey", meaning let's do business and make a deal.

Today we toss orzo with turkey sausage and kale for a new variation of this tasty combination. I find orzo to be a bit lighter than some other pastas, making it nice for summer cooking. This Orzo with Turkey Sausage and Kale is on the light side, both in term of texture and calories, but is still substantial enough to satisfy a hungry appetite.

Saturday brought a car club event called the Turkey Trot, just a fun name for a drive on Thanksgiving weekend. We gathered in Cedar Mountain, North Carolina for coffee and chat time, then took a drive. The leader had a turkey feather trophy he modified for our drive, fun to see.

I had a general sense that the tendency of reds from the region to have a rustic character could work well with the Mediterranean flavors of our ground turkey skillet dish. But I was a bit concerned about how higher alcohol would play with the turkey and tomatoes. In other words, the dish is on the lighter side and also has some acidity to contend with.

I was quite pleased with how the Rasteau from Famille Perrin worked with the ground turkey skillet. The rustic aspect of both the wine and dish played well together, and there was also enough acidity to pick up the tomatoes in the recipe.

Delicious Greek Style Ground Turkey recipe features ground turkey and spinach cooked in a skillet with tomatoes, onions and garlic, with feta cheese, olives and lemon juice providing some good Greek flavors. Serve with orzo.

If you\u2019re staying in Tucson, you can always talk about the University of Arizona football team\u2019s string of impressive wins. For those of you who are more politically minded, maybe you\u2019ll chat about the recent city elections or who should be president.

Stuffing is best cooked separately in a casserole dish and should be cooked to 165 degrees. If you do put stuffing in the turkey, do this right before cooking. Cooked this way, the stuffing needs to reach 165 degrees and should be left in the turkey for another 20 minutes to allow it to cook a bit longer. Roasting a turkey should start in an oven with a temperature of at least 325 degrees, placed in a pan that is a couple of inches deep. It can take about 15-20 minutes per pound, but all parts need to reach at least 165 degrees to reduce the risk of any pathogens. Let the turkey rest for another 20 minutes before cutting into it.

Frozen or partially frozen turkey may take another 50% longer to cook than a thawed turkey. Raw turkey cut into smaller sections may be covered and cooked in the microwave, but all parts must reach 165 degrees. Allow the turkey to rest to be sure all parts are cooked well.

Temperature Check

Insert a food thermometer into the thick part of the breast, the thigh, and where the body and wing join, aiming towards the wing. All parts need to reach at least 165 degrees. Allow to rest 20 minutes before carving into the turkey.

If the turkey has a pop-up timer, you still must use a food thermometer!

Safe Handling of Ready-Prepared Turkey Dinners

If picked up or delivered hot, the food must be kept at least 135 degrees. If not eaten within 2 hours, remove stuffing from the cavity of a whole turkey and refrigerate, cutting the turkey into smaller manageable portions. Reheat to 165 degrees.

If picked up or delivered cold, promptly refrigerate and reheat portions to 165 degrees before eating. Reheating a whole bird is not recommended.

(Adapted from Turkey from Farm to Table | Food Safety and Inspection Service (usda.gov).

Leftovers

Refrigerate all meal leftovers, including turkey, to 41 degrees or lower within 2 hours of cooking to prevent food poisoning. If exposed to high temps 90 degrees or higher, refrigerate in one hour. Clostridium perfringens is a common foodborne illness that occurs during holiday season and can result in major abdominal cramps and vomiting within 6 to 24 hours of eating.

Reheat all leftover cooked turkey and soups or other foods made with it, to 165 degrees. Eat leftovers within 3-4 days or freeze leftovers in tightly sealed containers to keep them longer.

Hi, I am a player from Dubai, I have recently bought the legendary edition..

as i logged into the game today for the first time, i had noticed that everyone spoke turkish only, i was wondering if there is a chance for me to join a server where people actually speak english... cause it is frustrating playing on a server where there is only turkish speakers while it was advertised as a MENA server, where people commonly use english in chat on servers of that type

It just is all such a hassle. You have to buy it in time to thaw and then it takes up room in the fridge all week thawing. I keep worrying about it leaking (although I know to put a pan under it). Then you have to cut it out of the yucky wrapping an pull all the extra stuff out. Then when it comes out of the oven it is a big greasy mess. I have to put this huge turkey somewhere while I deal with the messy pan and make gravy. Then the carving. I have read up on how to carve a turkey but I'm just really bad at it. I takes me forever to carve and clean off the turkey. I end up with bones and grease and turkey skin and slop all over the place. I spend the whole time thinking I must be doing something wrong because it is just a turkey and cooks all over America are dealing with them just fine. By the time I am done I need a shower and a glass of wine. I have to do it the day before so I'm not stressed by it on Thanksgiving Day.

Am I doing something wrong or is making a 20+ pound turkey just a big mess? Am I the only one who finds this challenging? The saddest part is that it is barely enough to feed the crowd I have coming but there is no way I am cooking more than one.

I don't know, but I find making the turkey one of the easiest meals. We start Thanksgiving around 9 or 9:30 and are usually done by 1pm- but I only have to actually DO something with the turkey for 30 minutes (and can spend the rest of time doing side dishes). Per pound of meat definitely the least time consuming meal to prepare.

I cook it in an oven bag: stick it in with some veggies and forget about it, no basting. A few hours of unsupervised cooking, turkey is done. I do open and cut away the bag towards the end to let turkey brown under broiler a bit and the transfer it to a platter to let rest while I make the gravy. The pan has the liquid and veggies, of which I extract some to make gravy in a separate pot. The pan cleans up easily because I used the bag (I usually cook the carcass in the remaining liquid and strain to make stock.) 17dc91bb1f