The Helena independent., 1894-11-28
A THAYKsGUING TURKEY
he Is an interesting Subject al This Season
OF the Year.


The Thanksgiving turkey n a sub
Jcct In which to-day every family the
country over IL Interested, Tomorrow
this great American bird Will have
reached the Dummlt of his glory. hc viii
then grace hundreds Of thousands Ot
well loaded tables upon which he Will
appear IN the place Of honor Though
hlh physical existence viii be nt an end,
his spirit viii move right On. The Iur-
Key AT this season has "A place ln tho
mind OF every loyal citizen whether or
not he bo located IN that more tangible
spot OF man known us the "lnncr be-
Ing" The turkey IN associated with the
name of Thanksgiving and neither
would be quite complete without The
other. lie ~ even more Of necessity
on IN" day Of national rcilicing than IN
the 'hriHtmnA goose 10 that day ~ all
days, when peace and good will reign
eth. Even the old baldheaded eagle
takes back seat on Thanksgiving day.
and allows the turkey all The honor and
glory.
In Helena there will be an unusual
number OF turkeys In attendance upon
the Thanksgiving dinner this year.
There are Beyetnl cnuses for this; In
the FIRST place Helena has many things
10 be thankful for. and IN the second,
turkeys are cheaper than they ever
were before IN this city. Most Of the
turkeys brought 10 Helena this year
are Montana grown birds. In former
years very large majority of the tur-
keys consumed In Montana came from
outside the state. These home made
turkeys are exceptionally fine this rail-.
They are much superior Ia every way
To the foreign birds. Those received
by the dealers are very large. weighing
from fifteen 10 twenty-three pounds
each. While all the turkeys In the mar
ket this year are exceptionally fat and
Of fine flavor, the domestic birds are
said to be particularly good In these re.
spects
a large per cent Of turkeys In the Hell
ena market came from jefferson, Mea.
CHER and Gallatin counties while not q
few have been brought from the ranches
In the Prickly Pear valley. The foreign
born birds come principally from North
Dakota and Minnesota. The turkeys
are from three 10 four cents a pound
cheaper this year than last. They
range in price from sixteen 10 eighteen
cents. retail the Montana turkeys COM
manding the highest prices.
While the principal thing Is to have
the turkey, much depends upon how II
is cooked. A famous culinary artist
gives this receipt for its PREPARATION for
the Thanksgiving dinner;
Select fair hen weighing from ten
to fifteen pounds. SINCE. draw. and
wipe well with damp cloth. In cut
| ting 10 remove the crop cut the skin
on the back of the neck. take out the
crop. and cut the neck off as near the
breast bone as possible. In this cavity
put two tablespoonfuls Of dressing. Sew
up the skin on the back OF the neck and
fold IL over that the breast may look
plump and unbroken. Put the remain.
der OF the dressing in the body, sew VI
the vent and truss the turkey. Lard
the breast and legs. or put the surplus
fat taken from the insice OF the turkey
over them. Have the oven very hot al
first. put In the turkey. and when Il
has cooked for fifteen minutes put one
cup OF boiling water In the pan. Roast
ten minutes 20 the pound, bastlng every
fifteen minutes. Do not add any more
water unless absolutely necessary, as
the turkey should be basted with It's
own drippings."