Smyrna times., 1962-11-15
| It's
Turkey
Time
Miss Janet L. Coblentz
Nutrition Specialist
University of Delaware

Whether it's a feast for 2 or
20 there's a turkey to fit your
taste. Choose big 20-pound-
er for full scale production;
for the small family, a AS
FOUNDER is best.
When buying a turkey, choose
a plump, well -fleshed bird with
wide breast, broad body, and
comparatively short legs. The
skin should be smooth to the
touch, moist and pliable with
few pin-feathers andno bruises
or discoloration. A larger ur-
key will have more meat
and less bone.
The size to buy is usually
determined by the number of
servings needed. A reliable es-
innate is ~ to 3/4 pound
raw, ready-to-cook turkey per
serving.
Pounds of Ready to Cook
Turkey, 6-8; Number of Ser
wings, 6-l0: 8-l2 pounds, 10
20 servings: l2-l6 pounds, 20
80 servings: 1920 pounds, 81
40 servings: 20-24 pounds, 40
so servings.
The actual number of SER
wings depends on quality of the
turkey, correct cooking and
carving skill.
Defrost and Cook Promptly.
To defrost turkeys, follow the
package directions or use one
of the following methods: leave
the bird In its original wrap
per. Place it on a shelf In the
Refrigerator for 2 to A days
or place the bird, still In its
original wrapper, under cold
running water for 2 to E hours.
Prompt cooking after defros-
tin is preferable. A defrosted,
ready to cook or a freshly
killed turkey can be kept for
two or three days in a refrig-
orator at 38 degrees F. or less.
If the bird is purchased live,
1t should be killed promptly
and refrigerated. Wrap the bird
loosely In aluminium foil or
moisture proof paper. Once de-
frosted. cook IL exactly like
fresh turkey. 1t is not advis-
able to refreeze poultry.
Trussing
This is the procedure of bind
ing the legs and wings to the
body to make the turkey COM
pact SO that 1t will cook uni
formly and brown evenly. Shape
wings 'akimbo" style and bring
wing tips onto the back. Push
drumSticks under band of skin
at tail: or tie them TO the tail.
Stuffing
The turkey should be stuffed
just prior to roasting. Combine
the ingredients Immediately be-
fore suiffing the bird.
Old-Fashioned Bread Stuffing
| quart diced celery; | cup
finely chopped onion; cup
butter or margarine; A quarts
bread cubes, firmly packed e
to A day-old bread); | table
spoon salt; 2 teaspoons poultry
seasoning; n teaspoon pepper;
| ~ to 2 cups broth, milk
or water.
Cook celery and onion in but
ter or margarine over low heat,
stirring occasionally. until
onion is tender but not Drowned.
Meanwhile, blend bread cubes
and seasonings. Add celery,
onion and butter or margarine;
toss lightly to blend. Pour the
broth, milk or water gradually
over surface of bread mixture,
tossing lightly. Add more sea-
soning as desired. Makes e.
nough stuffing for neck and
body cavities of a IA to 49,
pound, ready-to-cook turkey.
W. Spradling for the MOO Club
at Dover Air Force Base.
Mrs. Hudson E. Gruwell
headed up the outlying dis
tricts with Mrs. Calvin Boggs
at Cheswold. Mrs. Al. Florio,
Smyrna; Mrs. Eff. Smith, Jr.,
Kenton; Mrs. Houston Wilson,
Georgetown; Miss Julia C. Lam
su atLeipsic; Mrs. Daniel F RE
oman, Milford, Mrs. Marvin w.
Fell. Rehoboth; Mrs. James A.
Aiken, Lewes; Mrs. ]. c. Ger
ow, Frederick; Mrs. Earle Syl-
vester, Harrington; M S.
Dorothy H. Donoway, FELTON,;
and Mrs. Clarence Hendrick-
son, Marydel Hardy.
Kent Acres, Mesdames Paul
inc Newton and Pansy Lem
mel; Woods Manor, Mrs.
Charles Lemmel; Buchanan
Acres, Me S danes Brett,
Ill, Neil Graf, and Dale Teaff,
Jr.; Huntley, Mrs. Peter
Kaspar; South Dover, Miss
Mary Raymond and Mrs. John
P. LIE Fevre; Elm Terrace,
Mrs. George D. Tebo; Pine/
Lotus Street area, MIR. Bob
Arthur; Miss Ruth A. Hodgson.
Wyoming Avenue; Mitten Apart
ments, Mrs Katie Thomas; Cap
ital Green, Mrs. Arnold Swig-