The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1933-12-08
MRS, SH0CKLEY TELLS HOW
ROAST HOLIDAY TURKEY
Dear Friends in Hendersonville ;

Dear Friends in HenderSonYllle:
Turkeys are going to be chaag
this year according to the market
forecasts, So why not plan 10
serve one on Christmas or New
Years or at some festive family
dinner during the holiday period
A good turkey on the table
must begin with good marketing
Select the bird from q reputable
dealer. A bird weighing not more
than ten to twelve pounds is the
best and a hen turkey is also more
tender than the more decorative
turkey cock who. struts as tn
leader of the flock. The bird
should be plump with broad, full
breast and have pliable. smooth
black legs with soft, loose spurs.
The shorter the neck the better
the bird. If the dressed or live
turkeys run small. it is better to
buy two small ones than to insist
on larger bird from the "Show"
stock.
The ROASTING
Allow Is minutes per pound fOC
roasting a young bird; Is to 20
minutes for larger birds. Lay the
dressed and prepared turkey in
the roasting pan on its side:
lard" the breast with strips of
salt pork or bacon; haste oftener
thpI chicken.
To prepare the turkey for the
pan. wash the whole bird in cola
water as soon as you are ready 70
begin the seasoning and prepare
ton; do this whether the bird has
been dressed by the butcher or at
home: let cold water run through
it. but do not let it stand in the
water. Be sure that all the Wis
cera are removed. Then wipe
clean with fresh cheeSecloth. Do
not throw away feet, wings and
neck; but use these in making
soup and stock. To dress the glib
lets (heart, liver and gizzard) re-
move arteries. veins and men,
branes and any clOtS of blood. Cut
off and discard any greeniSh part
of the liver and be sure that the
gall bladder is thoroughly Sepa-
rated from the liver and thrown
away. Remove it carefully so as
not to break it, and wash the glib
lets in any case. with cold water.
Remove fat and membrane from
gizzard, cut through the thickeSs
part. remove the inside without
breaking and throw this away.
The giblets if properly treated
make a most delicious addition TO
the roast. but badly handled may
give a strong flavor to tie bird
and the gravy. Have the market
man truss the birds legs, or do II
at home, by drawing the thighs
close to the body and inserting a
skewer under the middle joint,
running it through the body. let
ting it come out under the middle
Joint on the other side. Place
wings close to the body and hold
with a skewer. Tie the drmsticks
with a long string. Remove when
the bird is roasted and ready to
serve, being careful not 60 tear
the flesh with the skewerS or
string.
SEASON CAREFULLY
Rub the outside of the turkey
as we'll as inside the vent with
plenty of salt. using at least two
tablespoons for an eight-pound
turkey. and at least one teaspoon
of pepper. Tuck a small piece OF
bacon Or salt pork under each
wing. Rub the breast with fat, or
lay in strips of fat pork as sug-
geSted above.
A roasting pan with close fit
ting cover is best; in 1t place one
quarter cup of water and heat, lay
in the bird and cover the pan; no
basting is necessary with this sort
of pan until the bird is half done;
then haste it; continue roasting
until Is minutes before the re-
CURED time limit, then turn the
turkey over on its breast so that
the juices run into the breast
meat.
Uncover the pan for the first
Is minutes of roasting so the
bird browns. If an open roasting
pan is used haste every Is MINI
utes, using a spoonful from two
thirds of a cup of hot water m
which two tablespoons of butter
are melted. Also haste with the
hauid in the pan. If the bird
browns too fast cover with waxed
paper. For a crusty surface. rub
the bird with -four at each bast-
ing. Sorle cooks add a little lem
on Juice to the water and butter
basting sauce.
STUFFINGS
Good stuffings have been given
previously; it is well to remem-
Der that cornmeal. canned corn.
oysters. celery. olives and nuts
make delicious additions t o the
bread mixtures. Chopped parsley,
sage, and poultry seasoning are
favorite additions also. Remove
the stuffing and brown it in a pan
in the oven; or leave in the bird
and serve from the turkey plat
ter with the meat. Make gravy
in the roasting pan, by thickening
with a little flour. and adding
cream, or hot water, or hot bou:l-
lon.
mo.s.N4aa.. sAsoHGs.