Milford chronicle., 1962-11-16
Thanksgiving Means
Turkey Time

It's time to talk turkey. Whether
it's a feast for or 20 there's a
turkey to fit your taste. Choose a
big 20 FOUNDER for full scale pro-
duction; for the small family, As
FOUNDER is best.
When buying a turkey, choose a
plump, well fleshed bird with wide
breast, broad body, and compare
lively short legs. The skin should
be smooth to the touch, moist and
pliable with few pin-feathers and
no bruises or discoloration. A lar
ger turkey will have more meat
and less bone.
The size to buy is usually de-
termined by the number of serv-
ings needed. A reliable estimate is
" q pound raw, ready to cook
turkey per serving.
The actual number of servings
depends on quality of the turkey,
correct cooking and carving skill.
Defrost and Cook Promptly. To
defrost frozen turkeys, follow the
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! the following methods: leave t h e
bird in it's original wrapper. Place
it on a shelf in the refrigerator for
to 4 days or place the bird, still
in its original wrapper, under cold
running water for to 6 hours.
Prompt cooking after defrosting
| is preferable. A defrosted, ready 10
cook or a freshly killed turkey can
be kept for two or three days in
refrigerator at 38 F. or less. If
| the bird is purchased live, it should
be killed promptly and refrigerat-
ed Wrap the bird loosely in a
Mminum foil or moisture proc f
paper. Once defrosted, cook it ex-
actly like fresh turkey. 1t is not
advisable to refreeze poultry.
Trussing. This is the procedure
of binding the legs and wings to
the body to make the turkey COM
pact so that it will cook uniformly
and brown evenly. Shape wings
''akimbo" style and bring win g
tips onto the back. Push drum
sticks under band of skin at tail !;
or tie them to the TAIL
Stuffing: The turkey should be
stuffed just prior to roasting. Com
bine the ingredients Immediately
before stuffing the bird.
Old Fashioned Bread Stuffing
/ quart diced celery, 1 cup fine
ly chopped onion, i cup butter or
margarine, quarts bread cubes,
firmly packed e to day old
bread, tablespoon salt, tea
spoons poultry seasoning, " tea
spoon pepper, 11s to cups broth,
milk or water. Cook celery and
onion in butter or margarine over
low heat, stirring occasionally, un-
! til onion is tender but not brown
ed Meanwhile, blend bread cubes
and seasonings. Add celery, onion
and butter or margarine; to S
Il lightly to blend. Pour the b ro h.
milk or water gradually over sur
face of bread mixture, tossing
| lightly. Add more seasoning as de-
sired. Makes enough stuffing O r
neck and body cavities of IA to
Is pound, ready to cook turkey.
Extra stuffing may be baked in
loaf pan or casserole the last hour
of turkey cooking. If desired, baste
with pan drippings.
Do not freeze stuffed turkey.
! There is too much danger of food
1 Spoilage inside the bird.
4 Moderate temperature is recon-
mended to prevent shrinkage and
loss of juice and is still preferred
n by most people. Correct roasting is
slow cooking by dry heat on a rack
in an open pan. 1t requires NO
water, basting, cover or soaring
Low temperatures assure better
flavor and appearance, less shrink
age and less loss of juices. A shall
low, open pan allows the heat tC
circulate around the bird, roasting
it evenly. A rack at least " inch
high raises the bird off the bottom
of the pan, keeping it out of the
juices.
Turkey, like other poultry n
meat, is an excellent source OF
complete, high quality protein The
liver and heart are high in nutri-
tive value. Light meat has less fat
and is lower in calories.