The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-12-18

| attention Of any part of the meal.
Selecting, cooking and carving this big
| bird is no small matter. however, but
when properly done there is not a meat
in all Christendom that compares with
| it in juiciness and rich flavor.
| Pick out the turkey two or three days
| before it is required and if possible
have it a hen turkey. Gobblers have
| heavier frames and are consequently
more expensive, The breast of the
| turkey should be broad and plump, the
| flesh and skin white and the feet black.
| The shorter the neck the better. When
| the end of the breast bone is COMPARE
lively soft, the turkey is sure to be
young. If a housewife trades regular
ly with a butcher he will keep the
turkey in his ice box until the day be-
fore Thanksgiving. Then if the man
who does the meat cutting is given a
| holiday tip" he will prepare it ready
for stuffing by the directions given be-
| low. Otherwise it can be done at home
with no great amount of trouble.
If the biggest part of the feathers
have been removed, run the turkey
through the fame of an alcohol lamp
or hold it over the blaze from a light
ed newspaper which has been twisted
and placed in an iron sink or kettle.
This is done TO SINCE off any pin feath-
ers that remain on the skin. Now
drop the turkey in a pan of cold water
2 1,
the skin thoroughly.
Next chop off the head, leaving the
neck on the turkey. The feet are re-
moved by cutting the skin at the side
of the ankle bone between the two
bones Bend the leg back until the
white stringy tendons are in sighr.
Run fork under these, and, holding
the drumstick tight, pull each of the
five tendons out from the flesh with
out breaking or tearing the skin.
Both legs having been taken off, turn
the turkey onto its breast and cut the
skin at the back of the neck down to
the bone and remove all the cartilage.
Lay aside the skin and loosen the crop,
which should be cut where it is attach
ed to the intestines. Take out with
the hand and be very careful not 10
break it. Return the turkey to its
back and cut a hole. from the breast
bone to the rump. Insert two fingers
and loosen the heart and lungs. With
two fingers and thumb at the breast
bone opening take out gizZard and in
testines all together, being careful not to
break them. With a sharp knife cur
out the large intestine and after remoV-
ing the oil sack from the rump wipe
the inside of the walls with wet
ElN
into cold water after the intestines
have been removed If the latter
should break clean the flesh immediate
ly with a damp cloth.
The best authorities say that tur-
KEY has more delicious flavor if not
stuffed. Here however, are two eX-
ceIlent recipes for dressing.
Liver Stuffing-F'ry half pound OF
caIfs liver with four ounces of fat ba-
con and little chopped onion for ten
minutes. Season with salt and pepper
and chop very fine. Moisten three
ounces of bread crumbs with some boil |
ing milk. Place it in a small sauce
pan and stir over the fire until 8 smooth
thick paste is formed. Add a dessert
spoonful of butter, some salt, pepper
and a little mace, then the chopped |
liver and bacon and a raw egg. Cool
before using.
Chestnut stuffiing-Roast quart and
a half of large chestnuts until they
crack open. Take out meats and mash.
Season with on tablespoonful of melt
ed butter, salt, pepper and a dash of
cayenne Add one-fourth of cup OF
grated breadcrumbs and mix alto |
pether with one tablespoonful of sweet /
cream.
Fill the breast and body with either
of these dressings and draw the skin !
together with thread and needle.
To prepare the turkey for the roast |
ing pan, whether it is stuffed OR not |
fold the skin of the neck over back
ward The wings are then presseh
down over it and a very long darning or |
trusting needle threaded with string
run through the middle of each wing /
near it's attachment. A bow Knot ties
the ends of the strings together. Fold |
the legs close to the turkeys body ana
insert another needIeful of string above |
the knee joint. Next sew the two legs
together at the end of the drumstlcN
and fasten them to the rump. Rub all
over the skin with a piece of fat ba-
con.
The turkey is now ready Tor the
roasting pan and should be put into a /
really hot oven until the skin becomes
drowned Then allow the oven to coal /
place several pieces of ba- /
con at the bottom of the roasting pan, I.
and finish cooking the turkey, allow +
ing fifteen minutes to each pound OF |
meat. If the bird is stuffed, twenty |
minutes open the oven door and pour
the Juices from the pan over the tur-
key. This basting gives above all else
a. sweet juicy flavor to the meat, ana
should by no means be neglected. Be /!
fore the turkey is served, remove all
the strings. being careful not to tear /
the skin.
The platter should be placed on the /
table with the breast of the turkey in .
front of the left hand and the legs in /
front of the right hand of the carver
Plunge the carving fork deep into the ,
meat at the joint where the breastbone
is highest. Now cut off the outside sec
ond joint with leg attached by running
the knife held in the left hand Fork /