Evening star., 1939-10-29

keys In many other ways. Federal
standards of quality have been es-
tablished. and schools are held at
the big turkey concentration points
the country over. instructing ship
pers in grading. packing and mar
keting the birds for Thanksgiving
and Christmas. Production and
market reports are issued by the
Government New ways of dressing
and packing turkeys have been de-
veloped.
AS the production of turkeys has
expanded. their marketing has be-
come an eXcitingly competitive busi-
ness. Big buyers from New York,
Chicago, Philadelphia, Boston and
other large cities contract for carlot
shipments practically in midsum-
mer. Representatives of the big
packing plants tour the commercial
turkey regions. inspect the flocks
and wire reports to their principals.
Bids and offers flash back and
forth: deals are closed for delivery
of birds on specified dates.
Some growers raise turkeys for the
Thanksgiving markets, others spe-
cialize in the Christmas trade. and
many satisfy an increasing all-year-
around demand. Each year the tur-
key seems to be less holiday bird,
as the production and marketing
peroid is heightened. Turkeys of
prime quality have been going to
market in carloads since the Fourth
of July.
In the experimental kitchens of
the Department of Agriculture a
panel of Government turkey
"tasters" passes judgment upon
Uncle Sans streamlined turkeys
produced under controlled breeding
and feeding conditions at Beltsville
Md. The turkeys are roasted in the
Federal kitchens, and generous por-
tions are forked out to the tasters
who rate the meat for flavor, aroma
and score of other mountaineering
attributes.
Modern Treatment.
Modern ways to roast turkeys
breast down, in an open pan have
been developed by the Government
cooks. The turkeys are roasted at a
moderate temperature. since expert
ments prove this finishes them
evenly. The best oven temperatures
are around 300 degrees F.. A little
more heat is recommended for
smaller birds and less heat for larger
ones. A young turkey weighing over
10 and under IA pounds, market
weight, will be cooked at 300 degrees
in about to 3l2 hours.
The Federal Bureau of Home Eco
nomics will be glad to supply in
structions in the selection. the dress
ing and the cooking of turkeys and
other poultry. Instructions are
available also in the right carving
of turkeys. The Government spe-
cialists declare it is not question
of etiquette as to whether the carver
should sit or stand-only a matter
of personal preference and conven-
ience. A short person usually pre-
fers to stand.
The Federal experts recommend
the use of long -bladed carving
knife and a two tined carving work
They say the platter should be large
enough to hold the turkey and allow
safety zone" around the edge. If
the housewife has followed instruc-
tions, the turkey will be tender, and
the carver should not be troubled
with a bird that skids all over the
dining table.
To the carver. the Federal home
economists reveal another secret. It
is that the turkey "oyster" is the
most tender, the most succulent part
of all.
This small oval of exceptionally
delicious dark meat lies" they say
"in the hollow of the back, in front
Of the hip socket joint"