The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1914-12-17
. He turkey is OF course the most
important item on the Christ

Il II turkey Is Oh course tie InOSt
important item on the Christ
mas dinner menu. and the
choice of the fowl is one of the
most delicate tasks which the house
wife has intrusted to her.
1t Is wise to- economize on anything
but the turkey. When buying she
should go To first class dealer and
see that he gives her the best fowl he
has in stock
There Is less danger OF getting a
cold storage turkey than chicken. for
advanced methods are In vogue in
poultry raising. and the dealers are
not often overstocked with turkeys
since only enough to supply the trade
from season to season are raised.
Keeping the Fowl.
Do not keep the turkey in so cold a
place that 1t will freeze Freezing i'm
pairs the flavor. 1t should be cleaned
and dressed as soon as possible after
being killed. Pinfeathers are best re-
moved with small knife.
To dra W the tendons from the drum
stick make an incisi0n lengthwise be
tween the bones Of the leg below the
joint while the foot is still attached
to the body. Next, take strong, thin
skewer and pick up the tendons one at
q time through the incision. hold the
skewer with the tendon on it with the
first two fingers and give vigorous
pull. There are seven small and two
large tendons. II these are removed
the drumstick will be as tender as any
portion Of the bird.
The feet may now be cut or little
below the joint and long hairs on the
body removed by smuggling. Do this by
holding over a burner of the gas range
or by lighting small saucer Of alco-
hol and holding the fowl over It There
Is then no danger Of smoking the skin
Drawing the Turkey.
The turkey is then ready for draw
ing. Make an incisiOn in the skin be
low the breastbone and with the hand
remove the gizzard. heart intestines
and liver. being very careful not to
break the gall bag. which is attached
to the latter. as 1t would cause the
parts with which 1t came in contact to
have very bitter taste. Remove the
lungs. which lie on either side Of the
back bone; also the kidneys. wfndpipe
and crop.
Wipe the bird well both inside and
out. II there seems to be any indica-
ton that 1t has been kept too long
wash with water In which little soda
has been dissolved and put small
piece OF charcoal In the body to ab
sorb any possible odOr.
TRUSTING the Fowl.
Next truss the turkey as follows.
Draw the legs mp close to the oody
and fasten In place with a skewer run
through both drumsticks and the body
Do the same with the wings. skewer
Ing them so that they lie flat. Cut the
neck of close. fold the skin under and
fasten II down with small skewer.
Cut slit In the skin just above that
made for the removal Of the intestines
and pull the tail through the slit. fas
tening 1t In place with long string
that the opening may be concealed
Now take the same string and twist 1t
round the ends of the skewer that
holds the legs. cross the string over
the back of the bird and fasten to the
other skewer SO as to hold all four
Joints in place and keep them from
slipping.
Prepared For Roasting.
There are several ways OF getting
the turkey ready for roasting, II may
be trussed and roasted without being
stuffed at ali. the pure flavor of the
bird being thus preserved. or IT may
be served with any one of dozen OH,
ferent dressings. When 1t Is served
unstuffed II should be sent to the table
on dish garnished with watercress.
The only sauce needed is Its own
gravy.
Most persons. however. prefer the
turkey stuffed. II may be stuned Wild
bread or cracker crumbs which nave
been seasoned with sage. thyme. SAT-
and pepper.