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18 to 20 Pound Cooking Time. Unstuffed: 4 1/4 to 4 1/2 hours Stuffed: 4 1/4 to 4 3/4 hours. 20 to 24 Pound Cooking Time. Unstuffed: 4 1/2 to 5 hours Stuffed: 4 3/4 to 5 1/4 hours. Related: 101 ...
Breana Killeen, a Food & Wine senior food editor who sells fresh and frozen turkeys from Killeen Crossroads Farm & Flowers in Shelburne, Vermont, recommends 1¼ to 1½ pounds of turkey per guest ...
Butterball suggests one-and-a-half to two pounds of turkey per person, which will allow for each guest to have more than enough meat at the dinner table, plus a sufficient amount for leftovers.
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]
Argentina has one of the largest consumptions of beef per capita worldwide, [8] and much of it is grilled steak. Beef steak consumption is described as part of the "Argentine national identity". [9] Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (1 lb) being commonplace. [10]
In addition, the "cook's cup" above is not the same as a "coffee cup", which can vary anywhere from 100 to 200 mL (3.5 to 7.0 imp fl oz; 3.4 to 6.8 US fl oz), or even smaller for espresso. In Australia, since 1970, metric utensil units have been standardized by law, and imperial measures no longer have legal status.
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Top sirloin steak, topped with an onion ring.. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).