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Turkey

FOOD
November 18, 2010 | By Russ Parsons, Los Angeles Times Food Editor
For something that is the centerpiece of almost every Thanksgiving dinner, the turkey gets surprisingly little attention. At least from most normal people. They tend to stuff it, roast it and forget it. And then they complain about how boring turkey is for another year. Not at my house. I love the big bird, and I'm always trying to find new ways to make it even better. And I've got to say that my newest improvement may be the best yet. For years, my Thanksgiving ritual revolved around soaking the big bird in a big bucket of brine that kept it juicy and well-seasoned even after a long roast.
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FOOD
November 10, 2012
Quinn Hatfield uses a Weber Smokey Mountain Cooker. Brine the turkey for 36 hours, then air-dry it for at least an hour before smoking. Half fill the charcoal basket with briquettes. Add one handful of applewood chips and mix it in with the charcoal (turkey takes on smoky flavors well, so you don't need to use a lot of chips). Fill the starter chimney halfway with briquettes and light. Once completely lit, pour them on top of the other coals and fill the water tray. Adjust vents in the smoker to hold the temperature at 300 to 325 degrees.
TRAVEL
September 2, 2012
THE BEST WAY TO EMBARKATION Getting there We started the trip by flying into Istanbul, Turkey. From LAX, nonstop service to Istanbul is offered on Turkish, and connecting service (change of planes) is available on Lufthansa, KLM and Air France. Restricted round-trip fares begin at $737, including all taxes and fees. We flew home from Athens. From there to LAX, connecting service (change of planes) is offered on Air France, KLM, British, Lufthansa, Alitalia, Turkish, US Airways, Delta, Swiss.
OPINION
June 19, 2013
Re "Turkish police launch assault on protesters," June 16 It really is amazing that there are so many interpretations of "democracy" worldwide. On one side we have Turkey, often called a model of democracy in the Muslim world, shooting water cannons and tear gas at people merely for calling for the resignation of their prime minister. On the other side we have Edward Snowden, who has very likely endangered America's national security, and the president himself calls the debate over electronic surveillance that Snowden caused "healthy for our democracy.
NEWS
November 21, 2012 | By Noelle Carter
You're roasting a turkey in the oven, and while it may look like it's ready to eat, you have no idea whether it's actually done. What do you do? There are a few simple ways to test turkeys (and all poultry) for doneness: Grab the end of the drumstick and twist it slightly; if the meat is done, the bone should twist easily at the knee. Check the juices: If the turkey is done, they will run clear (if they are still pink, the turkey needs to cook longer). Feel to make sure the meat is firm, and check with a knife to see that the meat is no longer pink.
NEWS
November 28, 2013 | By Amy Hubbard
Happy Thanksgiving, turkey eaters. In honor of the holiday, we're sharing an infographic with Thanksgiving trivia -- primarily, turkey-consumption tidbits that will make vegans squirm.  The chart, from Statista , reveals the location of the turkey-raising capital of the United States as well as how much it costs this year to feed 10 people a Thanksgiving meal (less than last year). You'll notice that over the last 35 years, Americans have doubled their consumption of turkey.
OPINION
June 22, 2013
Re "Turkey overreacts," Editorial, June 18 Turkey has stood out as a Muslim nation that is democratic and pluralistic. It's a member of NATO and has served as a bridge between East and West. Now it seems that Turkey is heading east. Prime Minister Recep Tayyip Erdogan's suppression of peaceful protesters and his desire to instill aspects of Islamic religious law are of great concern. Turkey is an ally, but it is becoming openly hostile to our principles. The U.S. conveniently overlooked the occupation of part of Cypress by the Turks and their questionable actions against the Kurds.
OPINION
March 6, 2013 | By Soner Cagaptay
Turkey is rising. In the last decade, the country's economy has nearly trebled in size. Just 10 years ago, the average Turk had one-fifth the income of the average European. Today, Turks are only 30% less wealthy than European Union citizens. Given Europe's financial doldrums, Turkey could catch up in the coming years and realize its 4-centuries-old dream of becoming a great power again. But on the political front, Turkey is still a mixed bag. The nation is vacillating between becoming a global power or taking a parochial path under the governing Justice and Development Party's (AKP)
NEWS
November 8, 2010 | By Mary Forgione, Los Angeles Times
Food myths, like urban myths, can take on a life of their own. Take turkey, for example. There’s a misconception popular with the "OMG it contains a chemical that puts me to sleep" crowd. Or, in Bill Clinton parlance, "It’s the tryptophan stupid!" Except it really isn't, says a Los Angeles Times story that demystifies the turkey coma connection. "Eating any big meal, especially if you also drink alcohol, is likely to make you feel sleepy," psychologist Robin Kanarek at Tufts University says in "The food-mood connection.
BUSINESS
November 8, 2012 | By Tiffany Hsu
Between the turkey, the sweet potatoes, the cranberries and the pumpkin pie, Thanksgiving dinner will cost consumers more this year - but not by much. Households will shell out, on average, $49.48 for a party of 10, or 28 cents more than last year. That's less than a 1% increase and still less than $5 a person, according to the American Farm Bureau Federation . Consider last Thanksgiving, when the cost of dinner soared 13% in the largest hike since 1990. The price survey, which has been conducted every year since the meal cost $28.74 in 1986, has shown increases since 2008.
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