Evening star. [volume] (Washington, D.C.) 1854-1972, 1937-11-18

through slit in the back of the neck
or down on one side, so that the
breast is unmarried. And when you
have the turkey drawn, have a small
strip of flesh left under the tail. Then
you can tuck the turkeys legs under
this during roasting
You can make sure OF all these
points by stating your wants to a de-
pendable dealer, or by selecting the
turkey yourself. OF the Government
graded turkeys, U. S. prime or U. S.
choice are the most desirable grades
However, a turkey of the lower grade,
U. S. commercial, may be entirely sat-
isfactory for your needs if you want a
lower priced turkey and do not intend
to have it carved at the table.
You'll need to give a turkey OF this
grade longer and slower cooking be-
cause it is less well-f1eshed than the
higher grade birds. Part of the cook
ing time you'll leave the lid on the
rooster. These turkeys usually have
little fat on them. For that reason
you'll need to add fat during cooking.
Some U. S. commercial turkeys are
fairly well-f1eshed, but are in this
lower class because of crooked backs,
breasts or legs. These deformities
won't make any difference if the tur-
key Is carved before it is served. Or
If 1t is served as sandwich filings or
as cold turkey in other ways.
Before stuffing the turkey, SINCE it
and clean 1t thoroughly. Rub the in
side with salt. Then fill the body
cavity and the neck cavity with savory
stuffing, but don't pack 1t in too tight.
Slip crust of bread into the opening
near the tail to keep the stuffing in.
Tuck the legs under the loose strip
of skin under the tail and sew up the
slit with soft white Irvine. Fold the
neck skin back and fasten it down
with a skeWer or stitcher. Fold the
wing tips under the back If neces-
sary tie them down without letting
any string cross the breast to leave
marks.
RUB this stuffed, trussed turkey all
over with salt and butter Pat it
with -four Place on rack in an
open roasting pan, breast down, back
up Do not put any water in the
rooster. This makes steam, draws juice
from the meat.
The simplest way to roast turkey
is to cook it at a constant temperature
until it is done. The oven thermometer
should be moderate, from 300 to $50
degrees Fahrenheit For smaller birds
use the higher temperature. Cook a
young turkey in an open roasting pan
without a lid For older turkeys use
a lid on the rooster for at least part
of the time.
About every half hour haste the
turkey with pan drippings and turn it
from side to side and now and then
on it's back. That is, for the most
part keep the breast down and the
back up so that the breast meat will
not get done too long before the dark
meat. A young bird cooked at 300
degrees Fahrenheit will require from
IS to 20 minutes per pound Of turkey
as you bought it undrawn.
IF you prefer to brown the turkey
first, put it in hot oven (450 de-
grees FahrenheiD for the first half
hour. Put the lid over older turkeys
after this preliminary browning, but
cook young ones in the uncovered
rooster throughout. Cook the rest of
the time at very moderate tempera-
ture (about 1926 degrees FahrenheiD.
Cooked this way young turkey should
be done when it has cooked Is minutes
for each pound, again figuring from
the weight undrawn. An older turkey
will take somewhat longer-about AZ
hours for one that weighed Is pounds
when you bought it undrawn.
TO tell when turkey is done in
sert a skewer or a fork in the thigh
next to the breast. If the meat is
tender and the juice doesn't look red,
the bird is done"