The Waterbury Democrat., 1939-11-24
By MARIE GIFFORD (FOOd Economist

The glorious gobbler. comes into his own with the advent of the holi- day season. He's been a sort of na- tional anthem of praise for freedom and prosperity since long before the national anthem was written. No wonder, when you consider that these birds, found wild on our east ern shores, provided food in plenty for our pilgrim fathers and graced each hiliday feast from then until now. Nowadays, Christmas, New Year, and Thanksgiving are all feast days for turkey.
 Even if you're inexperienced when it comes to buying and cooking a tureky-you've nothing to fear in the prospect for all the answers are easy. Anyone can buy turkey with perfect assurance of its young ten- derness if they will only ask for table dressed, cellophahe wrapped, quick frosted turkeys. Anybody can roast the turkey with perfect confidence if they remember just one thing-a low oven. / DuyAh6 4Uuh AANJ
 We advise you to look up wour dealer about a wee kahead of the holiday and put in your order for the size bird you want. Ask for this new table dressed poultry if you want to save yourself work. These are completely cleaned and ready for roasting. The pinfeathers, feet, head are removed; the giblets cleaned and wrapped and tucked into the body cavity, the whole wrapped in moisture proof cello phane and quick frosted to preserve the fine fresh flavor.
 Each bird is weighed-dressed and the weight appears on the wrapper. You pay only for. edible meat, no feet or head or discarded parts. You can afford to pay at least IA to Ia more per pound for these birds for g pound table dressed bird will be equal in edible meat to about 12 pound regular dressed turkey. Buy one pound at least for each person good turkeys range from to l6 pounds dressed. q.
 Another nice thing about this new est variety of poultry is the way 1t has been dressed to assure easy and effective trusting. The neck is of you get it, of course, along with the giblets)-but the neck skin is left on so that you can stuff the neck cavity and pull the skin to the bac kof the bird. The body opening is made clear at the side almost under the leg so that when trussed, and the feet tied in place, the open- ing doesn't even show. When stuffed and trussed, 1t is simply 8 work of art.
 Trusting the Bird
 Trusting: Fill the neck cavity first, then draw the skin to the back of the turkey and pin 1t in place with a wire skewer. Fold the tips of wings to under side. ow fill body cavity loosely, and close the opening by sticking three short skewers or long black headed pins across the opeE- ing and lacing 1t shut with twine or cord just like you lace boot. Leave the ends of the string long enough to wrap around ends of feet and tie them securely to the tail piece. You now have a nice compact bird which will not dry out in roasting.
 Last-Roasting
 Roasting the turkey: Place tur- key on its back, on rack in any uncovered pan, big enough to hold it. The drip pan from the broiler may be used if no other big pan is available. Brush the turkey all over with melted lard. Dip sizeable square of clean cloth into the rest of the melted lard and cover the tur- key, especially the breast, legs and wings. Place pan, uncovered, into a 300-325 degrees F. oven and roast for 20 minutes to the pound for birds under 12 pounds, or 20 minutes to the pound for larger brids, or until the flesh is very tender. If you want it browner, remove the cloth during the last half hour. Season when half done, not before. Baste several times with drippings in pan or with more melted lard
 Giblet Stuffing
 Turkey giblets.
 2 quarts bread crumbs-toasted
 % cup melted butter
 IF teapsoons celery salt.
 A cup onion-chopped
 2 tablespoons salt
 about 4 cup hot water