Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-11-02
CLEANING AND TRUSTING TUR-
KEY

II YOU are near a good market whore
your Thanksgiving turkey can be
dressed and sent to you almost ready for
the oven you may never have stopped 20
ask how the dressing Is accomplished.
Let as suppose that some kind friead
sends you in as a gift turkey that has
been picked but not dressed CHE con-
dition most poultry now reaches the
market and then you need knowledge
and need Il badly indeed.
/ hold IL 10 be the duty OF everyone to
be prepared for just such emergencies
and so win try and tell you how 20
clean and truss your holiday bird.
To begin. first pull out carefully all the
pin feathers and SINCE the bird over a
piece OF lighted paper turning Il on ey-
cry side so as TO remove al the hairs.
With a cleaver or large knife cut or
the head and with a smaller instrument
carefully remove the oil sack. II the
drumsticks are 70 be roasted the sinews
and tendons should be removed and this
can be done by drawing them out by
means OF a hook after the skin has been
cut around just below the Joint
The leg may be unjoiuted but Il Is
better TO break the bone just below the
joint and thus sever the foot from the
leg When the bird Is roasted Il Is easy
TO remove this piece Of bone aud leave
on the turkey a clean white Joint.
Cut a slit in the loose skin Of the neck.
loosen the windpipe and crop and re-
move with a steady pull. being care
Ftsf -. d. L . h.
two-inch slit Just above the vent, insert
the fingers. loosen the membrane as
much as possible from the walls OF the
cavity. grasp firmly the largest object
you can feel which will be the gizzard.
and draw steadily out With little
practice you viii find that you viii thus
remove the Intestinal mass intact Draw
all clear Of the body and with knife
cut around the vent and remove IL with
the large intestine.
Wher you have made sure that the
cavity Is eleai wipe the entire interior
with Two soft cloths the first wet in cold
water, the last dry. This is much better
than washing as you do not In this way
inJure the flavor
The bird Is now ready for sufing
which should be used 10 an the cavity
and 50 made as 70 keep the meat moist
DO rot crowd II in as a good stufing
always swells in cooking Remember al !
so that turkey should be weltlarded
With trussing needle and Irvine, first
= IS up the Sits. sewing carpet fashion,
then give the legs and wings your at
tention. These can be kept IN place in /
SCI eral ways. but | prefer 10 still use /
the trusting needle which now must be |
a long one Turn the tips OF the wings |
under the upper joints run the needle |
through wings and body to the oppo- l
site side then back again half or three
quarters u an inch from the first stitch /
draw up the two ends OF the Irvine ana I
Tie firmly
The thighs should be pressed wen up
on the side OF the body and then treated
In the same way as the wings and the
end q the drumsticks then stitched to-
gether The advantage 81 this styIe o.
trussing Is the ease with which the
strings may be removed by simply cut
ing them on the opposite side from
which they are tied and pulling them
through by the knots.
Brush over the bird with melted hut
ter ana dust with salt and pepper be-
fore putting il the oven. The oven
should BE- very hot when the turkey is
first nut in and should be kept in thar
condition for al least the first fifteen
n inutes then the oven may be slower
Careful basting Is essential 10 success
In cooking turkey.
aT~ra 49,.