The Mail-Journal, Volume 8, Number 43, Milford, Kosciusko County, 24 November 1971 — Page 16

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THE MA IL-JOURNAL —Wed., Nov. 24, 1971

Turkey: Choosing And Preparing

LAFAYETTE — Turkey and all the trimmings — if that's to be your holiday dinner, these purchasing and preparation suggestions from Miss Marcile Allen, Extension foods and nutrition specialist at Purdue university will be most helpful. Whether light, medium, or heavy, look for a clean, waxy skin, relatively free of pin feathers, a plump, well-fleshed breast and legs with plenty of fat underneath the skin/ A short body broad through the breast yields more meat than a long narrow bird of the same weight. Allow one-half to three-fourths pound per serving for turkeys 12 pounds or over. For birds under 12 pounds, allow three-fourths to one pound per serving, and one and one-half to two pounds per serving of the already stuffed turkey. Thaw the bird in its original wrapping on a tray in the

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refrigerator (38 degrees to 42 degrees F) two to three days for small birds, or three to four days for larger birds. For more rapid thawing, place the bird in its original wrapping, if water-tight, in cool running water, or, immerse in cold water. Change the water frequently until turkey is just pliable enough to handle. This will take approximately one to three hours for small birds and six to eight hours for large birds. Do not allow the turkey to stand in water after thawing. Refrigerate or cook immediately. It is not necessary to thaw frozen stuffed turkeys before roasting. The only reason unstuffed turkeys are thawed is so giblets and neck can be removed from body cavities. When preparing your turkey, remove neck and giblets from body cavities. Pat dry inside and out with paper towel or a clean

cloth. Turkeys may be roasted with or without stuffing. If turkey is not stuffed, rub body cavity with salt, about one-eighth teaspoon per pound. For a stuffed turkey, allow onehalf cup of the desired stuffing per pound of the “as purchased” weight. Spoon stuffing into bird and shake it. Do not pack tightly, since stuffing expands in cooking. Fill the neck region. Fasten neck skin to the back with toothpicks or skewers. Then fill the body cavity. As desired, skewer the opening, lace with string, fasten together with a clamp available commercially or leave cavity open. Home-stuffed turkeys should not be frozen but should be roasted immediately. Home kitchens do not have freezing equipment satisfactory for safety freezing stuffed turkeys. It is not necessary to truss a turkey for roasting, however trussing improves the appearance of the bird and makes it easier to carve. Tn truss, bend wing tips backward onto the back of the bird, or fasten wings and legs close to the body 1 j Place bird breast up on a rack in a shallow pan. A rack keeps bird out of juices and permits heat to circulate freely to give more uniform cooking. Insert meat thermometer in center of inside thigh muscle, or place thermometer in center of stuffing. If desired, brush skin on all sides with melted fat. Roast immediately or refrigerate until oven time. Roast the turkey in a 325 degree F preheated oven. The exact cooking time will vary with the size of the bird, temperature of turkey at beginning of cooking, size of oven, accuracy of oven temperature regulator, whether turkey is stuffed or unstuffed.

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covered or uncovered. To prevent overbrowning and drying out, cover bird partly with aluminum foil placed lightly over legs and breast, when thermometer reaches 150 degrees F, or if turkey begins to get too brown. Test for doneness by pressing the thick part of the drumstick between your fingers. Protect with paper towel or clean cloth. Meat should be soft. Move drumstick up and down, it should move easily or twist out of joint. The thermometer should register 180 to 185 degrees F in the inner thigh or 165 degrees F in the stuffing. Place the cooked bird on a warm platter and keep in a warm place unfit ready to serve. Allow 20 to 30 minutes for best carving. Garnish simply, but attractively before serving. Too much garnish handicaps the carver. Piggybank Budgets Children searching for holiday gifts to please Mom can probably find something just right at local beauty counters. Piggy-bank budgets can afford many of the simple —but important — beauty items Mom needs every day. Suggestions might include: emery boards, cotton balls, facial tissues. Chil-dren-wrapped, these presents are part of the treasures of Christmas. FISHING FOR GIFT? Fisherman in your family? How about some flies and lures for winter vacationing —for that first spring fishing trip? To prolong life of stainless steel cookware, use medium to low heat for top-of-range use, suggest Purdue university extension foods and nutrition specialist.

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Create Gifts from Terry Cloth

These days when Christmas gift giving strains the budgets of most, it pays to be thrifty and “do your own thing" at home. For what we have in mind, you don’t need to use a sewing machine, just a minimum of dexterity with a needle.

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And, guess what, you’ll be using terry cloth towels in bright colors and prints, already hemmed and sometimes fringed. The patterns and instructions for the gift items illustrated in a booklet, “Fun and Easy Terry Ideas” are delib-

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erately easy to follow, and patterns clearly sketched. In many cases, you don’t even need scissors because all you do is fold. All designs in the pages of the booklet were done exclusively for West Point Pepperell by Annie Hayum. Sewing

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supply stores can sell you whatever trimmings are suggested. To obtain the booklet free of charge, just write to: Corporate Product News & Information Department, West Point Pepperell, 111 W. 40th Street, New York, N.Y. 10018.