The Daily Alaska empire., 1945-12-17
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Follow Directions for Sur est Way 10 2Oth Gen.
 fury Turkey Treat

There1l be glad reunions round many an American Christmas Day dinner table this year as Johnny again rejoins the family circle. This means therell be more din- ners in the traditional American style, tool Of course. that calls for turkey and all the trimmings
 Fortunately this is the year for turkey Turkey raisers this year have the biggest crop on record and government set asides have been reduced sharply. For the first time since the war began, there will be plenty of turkeys
 But selecting a fine bird at the market is only the first step. For this gala occasion the turkey must be roasted according to the most modern approved method to bring out all of it's goodness. This means roasting it breast side down in a moderately slow oven.
 To cooks familiar with the euli- nary magic of wine, it also means basting the roasting fowl with a mixture of melted butter or mar garine and wine at intervals throughout the roasting period Wine roasted turkey has delicacy of flavor that sets it apart imme- diately as superior. Either red or white table wine may be used to achieve these gourmet results. The warm wine and butter mixture is dripped over the turkey repeatedly to make this the juciest most fiavofsome turkey everl
 Glasses of the same type of wine that was used i'll preparing the turkey are ideal for service with it Wine goes with food. It accents fine flavor and adds immeasurably to the enjoyment of any meal from the simplest supper to the Christ mas dinner itself.
 There are no hard and fast rules governing wine service It is one of the easiest of all beverages to serve Ordinarily white table wines including Chablis, Hook, Sauterne and Riesling--are chilled for at least one hour before serving. Red table wines Claret, Burgundy Cabeinet and the others-are finest served at room temperature. The same kind of glass is correct ser vice for any wine
 Roast Turkey. Red Wine
 l l0-16 pound turkey
 T pound butter or margarine
 2 onions, minced
 large loaf stale bread, cut in
 I2-inch cubes
 cups celery, chopped fine
 h cup minced parsley
 teaspoons salt
 teaspoons poultry seasoning
 (unsalted) or
 teaspoon powdered sage
 pint Claret, Burgundy. Caber-
 net or any red table wine
 Remove pin feathers from turkey. Singe. Wash thoroughly inside and outside with clear, cold water Rub inside of turkey with salt--using about ls-teaspoon of sylt for each pound of turkey.
 Prepare dressing as follows: Melt A pound of the butter or margar- inc. Cook onion in melted butter until golden brown Add bread cubes and mix we'll Add celery, parsley. salt. poultry seasoning or sage Mix well Place enough stuff ing in neck to fill it nicely. Fasten skin to back. Stuff cavity well, but not too tightly Close with siSewers. Fold wings back and press the tips against the back Press thighs close to body, tie the ends of legs to- gether with string and bring the string down around tailpiece. Turn bird on breast and bring ends of string forward over the wings. Tie in the middle Of the back. Lay on pan on enc side of breast. Roast until done at low, constant tenn perature C30o-325 degrees FD When half done, turn bird to opposite side of breast Baste at intervals with mixture of la-pound melted butter or margarine and 1 pint of warmed wine
 Turkey is done when thermome-