Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-23
Cable and
Kitchen.
Conducted by Ida Ames Willis
Marquette Building. Chicago. All rights
by Banning Co.. Chicago).
THE THANKSGIVING TURKEY,

SlNlLlS SCCliCtA a IlollOW lIlOChcFy.
A late spring or summer "pult" is to
be preferred to the older and larger
birds. but they must be well fleshed and
with plump breast. Old gobblers' are
never good, and, as rule, young hen
turkeys are preferred. See that the
eyes are bright and full-the legs black
and smooth and supple. The young
gobbler has short soft spurs; the old
birds are bony and hard. If the legs
are rough and reddish the bird is not
young.
For dressing and cooking turkeys ap-
ply the same general rules as for chick
en-. If city dweller, the housewife
may be saved much labor if she buys
her turkey of a first class dealer, who
will SINCE and draw and also remove
the leg tendons. difficult process for
the average cook, and yet one that
greatly improves the "drumsticks." You
may also have your bird sent home
boned and trussed for the stuffing, but
it is best to attend to the latter and
other minor details yourself, as few Of
the poultry dealers remove the lungs
or the kidneys found imbedded in the
hollows Of the bones in the back. See,
too, that the wind-pipe is removed and
craw cavity carefully cleaned.
The outside of the bird must be
carefully washed or scrubbed with a
soft brush after smuggling. The inside,
if the bird is fresh and carefully drawn,
does not need more than wiping out
with damp cloth. But, if necessary
to rinse, do it quickly and Immediately
wipe dry. The neck of the bird should
be cut off at the top of the breast with
out cutting off the skin, which should
be drawn down, after stuffing, and fas-
tened under the tips of the wings when
trusting; fastening either with a skew
er of cord and trusting needle. The
liver, heart, neck and gizzard are used
in the stuffing or for a soup or gravy,
or may go into a mixture of forcemeat
for balls to decorate the turkey when
dished to serve. When the entire prep
aration except the killing depends on
you, drypick the bird, remove all pin
feathers and broken quilts in the skim.
and singe-using few teaspoonfuls of
alcohol poured into fireproof dish, or
the flame of the gas stove or convent
ent gas jet. Lighted paper is another
eXpedient, but one not to be resorted to
if the other conveniences are at hand.
Remove the head, then cut the skin
of the neck down the back to the shoul-
ders, turn the skin down over the
breast, exposing the gullet and wind
pipe. Slip the finger carefully around
the craw, which should be nearly emp
ty loosen it and draw it and the gullet
and pipe out clear and clean. Then
cut off the neck as directed.
Next make an incision in the skin
under the rump and near the vent,
large enough to admit two fingers
(some make the opening at one side, so
that the leg, when the turkey is
trussed, covers it from sight. Insert
finger and carefully loosen the internal
organs first from the breast bone, then
passing around to the back, under the
liver and heart, at the same time work.
ing with finger of other hand at the
neck opening until all are free; take
hold of the gizzard and firmly but gent
ly draw it down and out, bringing all
the rest with it.
Remove the liver, and cut out the
gall bag without breaking. or the bit
ter liquid will spoil the flavor of the
trim and remove the blood inside, then
without molesting the contents of the
gizzard slip the point of sharp knife
under the tough muscular skin outside
loosen from the meat and fold it back
slice off the four tender bits of dark
meat without cutting into the tough
inside lining of the giZZard, and you
have all that is of value in the gizzard
for use designed, and avoid tainting
all the meat with contents of the giZ-
zard.
Removing Leg Tendons.
If you desire to remove the leg ten
dons and you do not possess a tendon
puller" you can try the marketman's
plain.
Make a cut at the leg joint just
through the skin, exposing the tendons
which run up into the thicker part, or
"drumstick." Slip a finger under these,
lifting them up by the tendons of one
leg, and give one good pull to draw
out the tendons; treat the other leg in
the same manner.
Do not fill too full with stuffing, for
if packed it will be soggy and indiges-
tible. A trusting needle and white
Irvine or cord is. best for trusting.
A large smooth pointed packing needle
will answer nicely. Fold the wings
back, with tips over the skin drawn
down from the neck; press the needle
through the wings at middle joints.
skin off the neck and back, then, slip
ping a piece of matchstick under the
thread. return the needle through the
joints and tie the ends at the starting
point. 1t will be possible to remove
this string before sending to the table.
Press the legs close to the body.
pushing them slightly upward to
plump out the breast. Put the needle
through the legs and body. take it
around the back and tie firmly at start
ing point. Use large knots in tying,
and when the cord is cut, draw out by
taking hold of these knots.
Rub the turkey well with butter, or
tie thin strips of fat salt pork over the
breast. Have the oven very hot to scar
quickly, and allow fifteen or thirty
minutes, according to size of the bird,
before basting. then haste every ten
or fifteen minutes. After each basting
many cooks dredge little flour over
the bird.
Roast Turkey, New Chestnut Stuffing.
SINCE, draw and truss the bird, fill