King penguins eat small fish, mainly lanternfish, and squid and rely less than most Southern Ocean predators on krill and other crustaceans. On foraging trips they repeatedly dive to over 100 metres (330 ft), and have been recorded at depths greater than 300 metres (980 ft).
Directions. 1  Heat oven to 350ÂºF. Melt butter in a small skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. 2  Add ground turkey, breadcrumbs, egg, ketchup, Worcestershire sauce, pepper and salt, if desired to turkey mixture; mix well. Press into 8 x 4-inch loaf pan. Top with barbeque sauce, if desired. Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ÂºF as measured by a meat thermometer.
1 Position an aluminum foil tent over the turkey. 2  Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. 3  Baste all over every 30 minutes with the juices on the bottom of the pan. 4  Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. 2  Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. 3  Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.