Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off.
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Q26: Turkeys may be trussed before they are
Q28: Stuffing cooked within a bird is sufficiently
Q29: Which of the following statements about roasting
Q30: Braising, also called fricasseeing,
A) is a dry-heat
Q31: About one-fourth of all chickens in the
Q31: The grading of poultry is mandatory.
Q32: Whole poultry that has been frozen should
Q33: Stuffing a bird prior to roasting is
Q34: Turkey should be allowed to stand for
Q35: Irradiation of poultry
A) was approved for commercial
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