How to make turkey template, how to make a turkey burger, and how to get the turkey template for your burger

We’ve all seen turkey burgers, right?

They look like they’re from the ’90s, right?!

They look so much better than the turkey burgers that were sold to us in the ’80s, with a golden crust, a crispy exterior, and a meaty center that’s hard to resist.

And the turkey burger is a huge hit in the restaurant industry.

We’ve seen turkey burger chains like La Paloma’s (which also makes the famous turkey burger) and Del Monte’s (whose turkey burger has gone from strength to strength) thrive.

So, how do you make a Thanksgiving turkey burger?

You’ve got to know your turkey.

There are a few different ways to do it.

We’re going to break it down for you in the article below.

The first way is to buy your turkey from a grocery store.

If you can find one at your local grocery store, you can buy the right size for the burger you want to make.

If the size of your turkey is different, you’ll have to go with a smaller turkey and make the right amount of it.

You can also buy a frozen turkey, but that’s a different topic.

What you need to do is make sure that you have a large turkey and you have enough room for the chicken, onions, and turkey.

Make sure you have plenty of room to add some extra toppings, like shredded cheddar cheese, pepper jack cheese, and chopped up red onions.

You’ll need to cut the turkey in half, then place the halves in a baking dish.

This will give you enough space to make the burger.

You’re going for a burger with a very crispy exterior and a golden, golden center.

You’ll need a medium size turkey, as you can get away with using a large one if you don’t have enough space.

You should be able to find a large-ish turkey, and if you can’t find one, you should try to find one that’s larger than you normally use for a turkey.

For instance, if you’re a big turkey fan and you’re making the turkey patty for your turkey burger recipe, you may be able have a turkey that’s about 3 pounds or so.

If not, you could use one that is about 2 pounds, or even 3 pounds.

Now that you know your turkeys size, you want your turkey patting to be as big as possible.

When you’re looking at turkey patts, they should have a lot of fat on them, but the shape should be round and square, and the meat should be crisp and juicy.

This is where you want a golden brown crust.

When making a turkey paty, you need a lot more space.

For most turkey patters, this will be around 1.5 inches by 1 inch by 2 inches, which is the size you want.

But if you are a bigger turkey fan, you might want to double the size.

For a smaller size, I’d recommend about 1 inch and 1 inch, but feel free to experiment.

If a patty is too large, you’re going too big.

If it’s too small, you’ve made a mistake and the patty won’t stick to the burger properly.

If your patty isn’t round and is too small to fit on the burger, you have to cut it into strips.

If you have an old turkey, you also want a big patty.

This can be a big problem if you have big, fat, tender breasts, or you’re cooking a large piece of turkey.

A good way to make sure you’re having enough room to fit your turkey on your burger is to have it in the oven.

This should be done about 20 minutes before you’re ready to cook the turkey.

Once the turkey is cooked, it should be placed on a plate with the turkey’s sides facing up.

Make a cut in the middle of the patting, then cut the sides of the turkey into strips about 3 inches long.

Cut those strips into long strips, as well.

Now you can cut those strips up into pieces.

You don’t want to use too many strips, but you can add more strips if you like.

Now that you’ve got the strips of turkey in place, you will want to place them in a greased baking pan.

Make them a little smaller than you usually would, but not too small.

Make the top of the pan slightly smaller than the bottom.

When the pan is hot, you don: 1.

Put the pan in the freezer for at least 20 minutes, until the turkey has cooked.


Put a rack in the center of the freezer, and lay it on top of one of the strips.


Place the turkey on the rack and set it on the freezer in a cool, dark place.

When it’s done, take it out of the oven, and cut it down into pieces, as if it were a turkey