The Waterbury Democrat., 1940-11-01
Turkey Day
Not Far Off
BY MARIE CLIFFORD

III ANAAAASAS SAA OAeS
The season of the "Glorified Bird
is only a little way off. Everyone is
talking turkey, pumpkin pie, cram
berry jelly and all the other pet
dishes for that first of a series of
holiday occasions, the Thanksgiving
dinner.
1t won't be many days until food
markets are a positive maze of neat
ly dressed birds of all kinds and siz-
es, hanging in coolers or laid in
refrigerator cases, ready for your
approval and purchase.
! Here are a few points that will
help you select just the right bird
for your family group.
How To Tell A Young Tender Bird
!. Get Brand Turkey: This pack
erS' designation Of quality is a re-
liable as for other fresh and smok-
ed meats. 1t indicates milk fed,
carefully dressed and chilled poul-
try.
2. Look at the feet and legs If
left on the bird. Young birds have
smooth, shiny feet and are not dry
and scaly.
8. The skin of the bird will be
smooth and pliable with the pink
ish glow of flesh through the skin.
4. And above ATTEST the breast
bone. If it is pliable rather than
bony and stiff the bird is young.
What Size Turkey To Buy
For a family of 8 to 10-a IL to Is
ID. bird.
For a family of 6-8-a IL ID. bird.
For a family of or less-a half
turkey.
Just the last year or two, the will
ling butcher has helped the house
wife with the small family by split
ting turkeys Observation-Disclosures
breast bone and back bone. These
halves weigh to Z lbs. and are
roasted with the cut side down and
the dressing underneath. They are
grand buy. since they give an at
tractive platter, plenty of meat fol
4 TO people at moderate price.
Plan to make your turkey selec-
ton at least week ahead with in
structions to deliver the day before
Thanksgiving. This forethought
gives you wider selection. makes II
easier for the dealer to fill your Or
der properly and gives you time tc
dress it the day before. Make the
dressing. stuff the bird and truss
it the day ahead so that it may be
popped into the oven at an early
hour on the big day.
When the bird is done, place ii
on your very largest platter, with
only a little garnish remember the
carver and celery frills on the ends
OF the big bones. And have the
carving knife and fork sharp sc
that instead of tearing of tender
flesh, it will be sliced in thin whole
slices.
Roast Turkey-Sausage Stuffing
| IL to IA ID. turkey
3 quarts inch bread cubes
| toasted
2 tablespoons salt
l teaspoon pepper
cup chopped celery
IA cup chopped onion
ID. Star Pure Pork Sausage links
or bulb
Hot water to moisten.
Ask your dealer to draw the bird
remove the feet, leg tendons and GU
off the neck, leaving the skin in
tact. Save the liver, gizzard ant
heart for gravy. SINCE the turkey
remove any remaining pin feather
with tweezers, and scrub the birt
thoroughly inside and out will
warm water in which little bak
ing soda is mixed. Dry with sof
cloth. Salt the fowl inside, stuff
both body and neck cavity with dres.
sing and truss. With cord anc
needle, close the body cavity ane
tie the legs to the tail piece, CLOSE
to the body. Pull the neck skin tc
the back of the turkey and skewel
in place. Turn tips OF wings back
under body. Place the bird on the
rack of the rooster, breast dowr
and brush with melted lard or larc
and butter mixed. Place in a 300
F. oven and roast % to Is minutes
to the pound weighed after stuff
fing0 When half done, turn breast
up and complete roasting. Keep
uncovered throughout roasting time
Basic with hot water occasionally
in which butter is melted. When
breast meat and thighs are tender
turkey is done.
Sausage Stuffing
Cut bread in tiny cubes and toast
very lightly. Cut sausage into tiny
pieces end fry until crisply brown
with onion. Add salt, pepper, celery
and parsley and blend with the
bread. Be sure to include all the
fat. If desired an additional Id
cup melted butter may be added
Add enough boiling water to slight
ly moisten the dressing-(about l
to IL cups0 Use for stuffing tur-
key.
Sugar is being fermented to pro-
duce glycerine in Germany.