Omaha daily bee., 1906-11-18
Preparing for THANKSGIVING Turkey

The Housekeeper for November gives ad-
vance information on a subject Of vital
Importance, as follows:
After removing the pin feathers, hold the
turkey over the fire and SINCE off the re-
naming hairs. A little paper laid on the
coal range, or alcohol placed IN dish will
remove all hairs without making smut on
the skin. With a sharp knife, cut through
the scaly part just below the leg joints lay
on the edge Of the table and with a quick
blow downward break the bone; this leaves
sufficient flesh over the Joint to prevent the
bones from burning, and the flesh and skin
from shrinking off the bones. Cut of the
head just at the neck with a sharp knife
cut out the oil sack. which will be found
in the rump. Slit the skin in straight
line over the back bone from the shoulder
up the neck, turn it back and pull out the
crop and windpipe, then cut off the neck
bone close TO the shoulders leaving the skin
attached to the bird. The intestines arc
usually removed from the bird by the
one who kills 1t; but the housekeeper must
look to see that the lungs and kidneys are
removed, for the market man seldom does
this.
The giblets are the next thing to be seen
to; insert the fingers in the lower vent and
loosen these organs; then, after their
moval clean the bird inside with damp
cloth, which is preferable to washing, as
the later method starts the juices and
lessons the flavor.
Two quarts Of dressing will be re.
quired for turkey of moderate size and
The bread used must be at least two days
old. Bakers loaves are better than home
baked bread because they are lighter. Pare
off the crusts and soak them for fifteen
4,
add finely broken to the crumbled interior
Of the loaf. To this add salt and pepper
to suit ones taste, making quite a decided
flavor as 1t cooks into the flesh: finely
chopped parsley celery and onion are
added next. To a quart Of the dressing al
low one egg and one fourth cupfuI OF
melted butter. II one wishes, one pint of
raw oysters can be added. Broiled chest
nuts, chopped finely and pressed through
seive, are liked by many persons. but
their flavor is much better II used in con-
nection with n boiled rich dressing than
with the bread mixture II these are used
omit all seasoning except the salt and
pepper
Fill the neck cavity, sew up and fold
back upon the shoulders Of the fowl, turn
ing the pinions under the wings so that
their tips meet across the back. Place
enough dressing IN the DOdy TO NIL two
thirds full. as the dressing will swell and
I'll the cavity when cooked. Then truss and
spread with softened butter dredging with
hour; place in large pan and fill up with
boiling water, cooking in hot oven and
basting every fifteen minutes, using the
water that is in the broilng pan Clean
the liver heart and gizzard, and with the
neck place in the pan; the heart and liver
will cook more quickly than the gizzard
and the neck, and must be removed when
done.
After the first hour and half the heat
must be reduced and the cooking be more
slowly. For a ten pound turkey 1t Will
take from three and one-half TO four hours.
allowing fifteen to twenty minutes for II to
heat through when first put into the oven.
After It begins TO cook it needs careful
watching and basting, for the success of
che turkey 10 in the careful cooking The
bird should be turned SO thPt all sides may
be evenly Drowned. The oven must he hot
! enough TO cook of the water. leaving a