Turkey Dinner
With Trimmings
“Turkey with trimmings” has
been the American pattern for
special winter dinners since col
onial days. Against a background
of the best linen, china, and sil
ver, turkey plays the star part at
company dinners and on holiday
occasions. Savory stuffing, giblet
gravey, and cranberries make up
the main supporting cast.
In the early days, acquisition of
the turkey was a matter of aim
and ammunition. Today, it may
be the simple act of a telephone
all to a dependable dealer or a
trip to market. Although the
modern method may_not be so
sporting, it makes for more con
sistent success in cooking.
The homemaker in colonial days
couldn’t tell untill the man of the
house came home from his turkey
shooting whether it would be a
big or a little bird, an old or
young one, or no turkey at all.
*
Fortunately, today it is possible:
to know not only the age and
weight of a turkey, but something
of the quality as well before the
purchase is made.
Since a turkey is a fairly large
cash investment for the average
family, and since its preparation
requires long and careful atten
tion, the woman who buys one
wants to get the very best she
can for her money. She wants
one large enough to serve all ade-;
quately. She wants one that will ]
be attractive when all eyes are
turned to it during the rite of
arving. And above all, she wants
it to be tender and juicy, and
have good turkey flavor.
The size of turkeys is judged by
their weight. A 15-pound bird
as you buy it undrawn with head
and feet attached, will make
about 20 generous servings. Of
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V
C
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AT THE NOME LIQUOR STORE
course, the inevitable second help
ings must be considered when
buying for any given number of
persons.
Well-finished young tom tur
keys, the one most plentiful on
the market, usually weigh at least
14 pounds. Hen turkeys are us
ually smaller, and the supply of
them is relatively more limited,
since there has been such a large
demand for smaller-bodied tur
keys to fit modern refrigerators
and smaller family groups. Poul
try scientists of the U. S. Depart
ment of Agriculture have under
taken to develop strains of tur
keys to meet this need. The ex
periment has been going on for
about 2 years. The birds this
year show that the scientists are
progressing toward their goal. It
is probable that these tailored-to
order turkeys will be available in
markets sometime in the future.
From the weight of the turkey,
the cook can figure how soon be
fore the meal to start her cook
ing. She’ll need to allow about
15 to 20 minutes per pound for a
young bird, depending upon her
method of cooking. Here again,
the weight refers to the undrawn
turkey as bought in the market.
An older bird will need to be
cooked longer and somewhat dif
ferently. One way to tell the age
of a turkey is to feel the breast
bone. If it is flexible, the turkey
Ls young. Older turkeys have
hard breast bones and are heavier
for their size than young ones.
Of turkeys of any given age &
weight there may be great differ
ences in quality. One may be
stringy and tough when cooked—
the other juicy and tender. Tur
keys of good quality are well
rounded. They have a coating of
fat underneath the skin. When
'this coating of fat is lacking the
I turkey has a blue look showing
| through the skin over most of the
body. Turkeys of good quality
V
are free from blemishes and have
few pinfeathers.
Most turkeys are sold undrawn
with head and feet attached.
Those that have already been
drawn will naturally cost more
per pound because of the weight
•.hat has been removed. But for
pound by pound of meat they us
ually do not differ greatly in
price.
If you are buying a turkey to
! carve at the table, see that the
breast bone is straight. If possi
ble, get a biid whose crop has
been removed through a slit in
the back of the neck or down on
one side, so that the breast is un
marred. And when you have the
turkey drawn, have a small strip
of csh left under the tail. Then
Bringing
more tourists
to Alaska
* — - _
QUESTION: How does Canned Salmon advertising in the
States help to build up tourist business for H la ska f
ANSWER: Canned Salmon’s Alaskan background is rich in romance.
Canned Salmon advertising and publicity make full use of this fea
ture. Magazines, newspapers and a motion picture carry the roman
tic story of Alaska salmon’s background to millions of U. S. citi
zens. It all helps to bring more tourists here—“to see Alaska.”
^ a «*-•*
Salmon Uwupe oft-the Week
HOT SALMON SAVORIES
Vi cup salad dressing
1 tap. horse-radish
1 tap. scraped onion
2 tbsps. lemon juice
Vi tap. salt
pash celery salt, cayenne
4 cups (2 Q>s.) flaked Canned
Salmon
Combine all ingredients in order given
and mix well. Mold by hand in shape of
6 individual fish, decorating head and
tail with pimento strips, eye with stuffed
olive slice. Place on baking sheet. To ac
company these, make walnut bread crumb
molds: Mix 2 cups buttered toasted
bread crumbs with 2 slightly beaten egg
whites, Va cup chopped walnuts, dash of
sage and pepper. Press into tiny buttered
muffin tins.
Bake fish and bread crumb molds in
hot oven (400° F.) for 15 minutes. Re
move, arrange on serving platter with
lemon slices and parsley. Serve with
sauce: Vi cup melted butter, 1 tbsp.
lemon juice, 2 tbsps. chopped parsley.
Makes 6 large servings.
This recipe is typical of those appearing in the national magazine advertising of the Canned Salmon Industry
-
you can tuck the turkey’s legs
under this during roasting.
You can make sure of all these
points by stating your wants to a j
dependable dealer or by selecting
the turkey yourself. Of the gov-;
ernmemt-graded turkeys, U. S.
Prime or U. S. Choice are the’
most desirable grades. However,
a turkey of the lower grade, U. S.
Commercial, may be entirely sat
isfactory for your needs if you
want a lower-priced turkey and
do not intend to have it carved
aft the table.
You'll need to give a turkey of
this grade longer and slower
oooking because it is less well
fleshed than the higher-grade
birds. Part of the cooking time
you’ll leave the lid on the roaster. ■
These turkeys usually have little
fat on them. For that reason you
will need to add fait during cook
ing. Some U. S. Commercial tur- i
keys are fairly well-fleshed but
are in this lower class because of
crooked backs, breasts or legs.
These deformities won't make any
difference if the turkey is carved
before it is served. Or if it is
served as sandwich fillings or as
cold turkey in other ways.
The Bureau of Home Economics
has worked out the following di
rections for roasting turkeys:
Before stuffing the turkey, singe
it and clean it thoroughly. Rub
the inside with salt. Then fill the 1
body avity and the neck cavity
with savory stuffing, but don’t
pack it in took tight. Slip a crust
of bread into the opening near
je'
the tail to keep the stuffing in.
Tuck the legs under the loose strip
of skin under the tail and sew
u,p the slit with soft white twine.
Fold the neck skin back and fas
ten it down with a skewer or sti
ches. Fold the wing lips under
the back. If necessary tie them
down without letting any string
cross the breast to leave marks.
Rub this stuffed, trussed turkey
all over with salt and butter. Pat i
it with flour. Place on a rack in
an open roasting pan.breast down
and back up. Do no* pip any
water in tlie roaster. This makes
steam, draws the juices from the
meat.
The sim,pi.st way to roast a tur
key is to cook it at a onstant tem
perature until it is done. The ov-!
en thermometer should be moder-;
ate, from 300 to 350 degrees Fah
renheit. For smaller birds use
the higher temperature. Cook a
young turkey in an open doasting
pan without a lid. For older tur- i
keys use a lid on the roaster for |
at least part of the time.
About every half hour baste the
turkey with pan drippings and
turn it from side to side and now
and then on its back. That is, for
the most part keup the breast
down down and the back up so
that the breast meat will not geti
done too long before the dark
meat. A young bird cooked at
300 degrees Fahrenheit will re
quire from 18 to 20 minutes per1
pound of turkey as you bought it
undrawn.
To tell when a turkey is done
insert a skewer or a fork in the
thigh next to the breast. If the;
meat is tender and the juice does
not look red, the bird is done.
Good roast turkey, served hot
or cold, is the result of wise buy
ing and intelligent cooking. Skill
ful carving and a combination
with foods that go well with it
serve to enhance a turkey’s nat
jural goodness.
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at my Salon.—Watch This
space for future announce
ments.
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