The Denison review., 1914-12-16
T\H HE turkey is of course. the most
important item on the Christ
mas dinner menu, and the

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.
It is wise to economiZe on anything
but the turkey. When buying she
should 90 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 a chicken. for
advanced methods are in vogue il,
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 q
place that it will freeze. Freezing I'm
pairs the flavor. 1t should be cleaned
and dressed as soon as possible after
being killed. Pinfeathcrs are best re-
moved with Il small knife.
10 draw the tendons from the drum
& stick make an incision lengthwise be-
tween the bones of the leg below tile
joint while the foot is still attached
to the body. Next. take a strong, thin
skewer and pick up the tendons one ut
time through the incision. hold the
skewer with the tendon on ii with the
first two fingers and give vigorous
pull. There are seven small and two
large tendons. II these are removed
the drnlnstick will he as tender as any
\ portion of the Bird.
The feet may now be cut off a little
below the joint and long hairs on the
body removed by singeing. DO this by
holding over burner of the gas range
Or by lighting Il small saucer of alco-
4 hOl and holding the fowl overit 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
ind liver, being very careful not to
J break the gall bag, which is attached
to the latter. as 1t would cause the
parts with which it came in contact to
have very bitter taste. Remove the
lungs. which lie on either side of the
backbone: also the Kidneys, windpipe
3 and crop.
Wipe the bird well both inside and
out. It there seems to be any indica-
ti0n that it has been kept too long
I wash with water in which Il little soda
has been dissolved and put small
piece OF charcoal in the body to alb
sorb any possible odor.
II Trussins the Fowl.
Next truss the turkey as follows:
Draw the legs UP close to the body
anu fasten in place with a skewer run
through both drumsticks and the body.
DO the same with the wings. skewer-
4 ing them SO that they lie fat. Cut the
neck off close. fold the skin under, and
fslsten it down with small skewer.
Cut Il slit in the skin just above that
made for the removal OF the intestines
and pnll the tail through the slit, fas-
i tcning It in place with Il long string
that the opening may be concealed.
Now take the same string and twist it
round the ends of the skewer that
holds the legs. cross the string over
the backl Of the bird and fasten to the
other skewer sOs 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 forsroastins. 1t may
be trnssed and roasted without being
stuffed ut all. the pure flavor OF the
bird being thus preserved. or it may
bc served with any one of D dozen diff
fereht dressings. When it is, served
.,lnstuffed it should be sent to the table
on dish garnished with watercress.
The Sonly sauce needed is its own
gravy.
Most persons. however. prefer the
turkey stuffed 1t may be stuffed with
bread or cracker crumbs which have
been seasoned with sage, thyme, salt
oo1 ,,.,nnor II f-,g