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| Kilograms (kg) | Pounds (lb) | Ounces (oz) | Grams (g) |
|---|---|---|---|
| 0.1 kg | 0.22 lb | 3.53 oz | 100 g |
| 0.25 kg | 0.55 lb | 8.82 oz | 250 g |
| 0.5 kg | 1.10 lb | 17.64 oz | 500 g |
| 1 kg | 2.205 lb | 35.27 oz | 1000 g |
| 2 kg | 4.41 lb | 70.55 oz | 2000 g |
| 5 kg | 11.02 lb | 176.37 oz | 5000 g |
| 10 kg | 22.05 lb | 352.74 oz | 10000 g |
| Meters (m) | Feet (ft) | Inches (in) | Centimeters (cm) |
|---|---|---|---|
| 0.01 m | 0.033 ft | 0.39 in | 1 cm |
| 0.3048 m | 1 ft | 12 in | 30.48 cm |
| 0.9144 m | 3 ft | 36 in | 91.44 cm |
| 1 m | 3.281 ft | 39.37 in | 100 cm |
| 1.609 km | 5280 ft | 63360 in | 160934 cm |
| 5 m | 16.4 ft | 196.85 in | 500 cm |
| 10 m | 32.81 ft | 393.70 in | 1000 cm |
| Liters (L) | Gallons (gal) | Fl. Ounces (fl oz) | Cups |
|---|---|---|---|
| 0.237 L | 0.063 gal | 8 fl oz | 1 cup |
| 0.473 L | 0.125 gal | 16 fl oz | 2 cups |
| 1 L | 0.264 gal | 33.81 fl oz | 4.23 cups |
| 2 L | 0.528 gal | 67.63 fl oz | 8.45 cups |
| 3.785 L | 1 gal | 128 fl oz | 16 cups |
| 5 L | 1.32 gal | 169.07 fl oz | 21.13 cups |
| 10 L | 2.64 gal | 338.14 fl oz | 42.27 cups |
Turkey owns one of the most interesting geographic places in the world, it crosses two continents and works as a main crossing between East and West. The biggest part of the land stretches through Anatolia in West Asia, while a smaller area, called Thrace sits in Southeast Europe. It borders three seas: the Black Sea in the north, the Mediterranean along the south coast and the Aegean Sea west.
The modern Turkish republic existed since 1923, after the end of the Ottoman Empire.
Turkey: the Country, the Bird and Cooking
Istanbul, the biggest city of Turkey, sits right on the Bosporus (that narrow waterway), that actually separates Europe from Asia. The east borders of the land meet with Georgia, Armenia, Azerbaijan and Iran. In the south, Iraq and Syria form the south border.
Here is the spot where things become confusing… The bird turkey is an entirely different creature. Those big and heavy birds belong to the genus Meleagris and come from America.
They rank among the biggset birds native to their areas and clearly surpass in weight inside their bird family. In the wild, they are careful and alert creatures. Most of the time they walk or run on feet, although they surprisingly well fly when needed.
Overnight they rest in high trees. Interestingly, Benjamin Franklin offered the wild turkey as national symbol of United States instead of the bald eagle.
The industry of turkey changed strongly during the last thirty years. What once were only simple holiday food, now evolved to a broad range of products. Today one finds everything, from stuffings and cured meats too deli items and more.
The turkey became usual in everyday cooking thanks to its nutritious value, cooking options and natural taste.
When I planned festive dinner with turkey, I noticed, that one to one and half of pounds per folk works well. If you want to leave for second helpings or even for leftovers, stick to one and quarter to one and half of pounds per person, so that all stay glad. Average turkey, in the range of four to five kilos, usually serves eight to ten guests without big effort.
Choose bigger than needed to benefit yourself, because you will stay with extra meat for other meals later.
Here safe advice, that commonly surprises folks: do not wash raw turkey before cooking. Main groups about food safety actively warn against the washing of birds, and for good reason. The washing spreads bacteria through the kitchen by means of cross-contamination, which beats the target.
Before start to cook, remove the neck and the packet with bowels. A thermometer for meat truly is useful for checking the process, although basting tools are not needed. If you deep fry turkey, set everything on flat ground away from buildings and anythingburnable.
Most many fryers work best with turkey weighing around twelve pounds or less.