The Wilmington morning star., 1945-11-05
By S. VIRGINIA WILSON
N q State College

,
celebration by people the Wo-lo
over. The best possible dlnne1
with the available foods should DC
the high light Of the day.
y If you are smart, you will plan
menu that is as traditional WITH
your family as the Thanksgiving
turkey. This is no time to try ou'
new things. Stick to the family
favorites that can be made rom
the abundance and variety OF fooos
grown right here in North caro-
lima. Season them well and serve
them beautifully with an eye fo1
variety in flavor, texture, FORM
and color. Here are some sugges'
lions for a Thanksgiving dinner
built around foods produced IN
North Carolina. The way is left
open fo- substitutions to suit your
family's taste.
Here's good menu: Tomato
Juice or canned frr;t cocktail;
roast turkey or chicken with pea.
nut or plain bread stuffing ano
giblet gravy; mashed potatoes
rice, o. mashed sweet potatoes,
served on apple rings; snapbeans
collards, or turnip greens, servec
in mounds topped with diced OF
small whole ipickled beets; hot
rolls OF biscuits and butter; plum
ounce or cranberry jelly; picklee
peaches, cucumber pickles, or pep
per relish, cinnamon apple or ap
pie, carrot, and raisin salad;
pumpkin, sweet potato, or mince
meat pie; sailed peanuts or pecan:
and coffee for adults and milk fol
children.
Cooking Turkey
Since the turkey plays the stal
roll in the traditional Thanksgiv
ing dinner, pay careful attention
to its selection, preparation, ant
roasting. For the many brides who
may be cooking their first turkey
here is a step by step procedure.
Turkeys are plentiful this yea
so be choosy in getting just thu
right one. The earmarks of turke.
quality are well-rounded body
a well fleshed breast, and a goo'
coating Of fat under the skin
Whether it is over or under on
year old will determine how yol
cook it.
See that the bird is CAREFUL.
drawn. Cut off the oil sack on to-
of the tail. Pull out pin feather
-tweezers come in handy for this
SINCE off the hair over a flam
quickly so as not to darken O
scorch the skin. Scrub the bir'
outside, rinse it, and wipe dry in
side and out. Turkey or any othe
poultry allowed to soak in waite
loses flavor and food value.
Stuffing, TRUSTING
turkey, rub the inside with salt
turkey, rug the inside with salt
Fill the body and neck cavity wit
your favorite stuffing-but do no
pack too tightly. Slip the crust.
end slice Of bread into the opening
near the tail to hold in the stuffing
Tuck the legs under the band o
skin left at the opening near tn
tail. Then, sew up the silt witt
soft white Irvine. Push back tn
neck skin and cut off the neck
bone short. Next, fold the necl
skin toward the back and fastel
with stitches or skewer Fol-
the wing tips under the back ant
tie down, if necessary. Be care
full not to run the string across thu
breast to leave marks on tn
Drowned surface.
Roas sting. Rub the entire surface
of the turkey with salt and butter
Pat lightly with flour. Place the
turkey breast down on the rack
in an open roasting pan. Do no
put any water into the pan. Waite:
creates steam and steam around
turkey or any other meat draws
out the juices.
Have the oven hot-about 45(
degrees-when you put the turlH,
in. Brown it lightly fo- half ar
hour in this hot oven. Turn thu
turkey so it will brown on all sides
but do be careful not to pierce
or break the skin. Reduce thu
oven heat quickly to the tempera
ture required for the size of tur'
key you are cooking, by leaving
the oven door open.
Time for Cooking
For a turkey weighing 6 to 9
pounds, the oven temperature
should be 1926 degrees, minutes per
pound Is to 30, and total time of
cooking 2 IL to 3 hours. Weight
10 to 10 pounds, use 800 degrees
temperature, with 10 to 20 minutes
per pound, and the total time 8 to
hours. For IA to II pounds, the
temperature should be 275 degrees
10 to Is minutes per pound, and
4 IL to hours. For the large tur-
key of 10 to Is pounds, cook at
$50 to 275 degrees for Is to Is
minutes per pound, or a total Of e
to hours.
If the turkey is under one year
old, continue roasting until done
at the temperature given above.
Remember, no water in the pan.
Basic about every half hour with
the pan drippings. Turn the tur'
key frequently during the cook
ing.
For turkeys a year or more old,
put on cover on the rooster after
browning in the hot oven. Do not
add any water in the covered
rooster either. Continue cooking
for the time and temperature Civ
en- for the weight turkey being