Friday, December 25, 1970
THE NEW BERN MIRROR, NEW BERN, N. C.
Page Seven
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Turkey Sets Mood
For Xmas Holiday
It’s Christmas-let the aroma
of roasting turkey set the festive
mood for your holiday dinner.
Always a favorite because it’s
so delicious and easy to
prepare, turkey has throi^
long years of American
traction become our “holiday
bird’’.
To enjoy a turkey dinner in
Grandma’s day, you had to buy
a big bird and start preparing it
early in the day, if not the day
before. But to9ay, because
turkeys are product in a wide
range of sizes-from 6 to 24
pounds-you can find just the
size to suit your needs.
If you’re a homemaker who
wants a traditional turkey
dinner but something smaUer or
more convenient, then turkey
parts or a boneless turkey roast
can solve your problem.
A big turkey-one that weighs
16 pounds or more-looks good
on a table. It provides plenty of
tasty leftovers, and is your best
turkey buy. These turkeys are
usually a few cents cheaper per
pound and there is a larger
proportion of meat to bone.
Turkey parts--halves,
quarters, drumsticks and
pieces--although priced
somewhat higher per pound
than the whole bird, are
excellent choices for small
meals when no leftovers are
desired.
Your food store will be well
stocked with turkey during the
holidays. Your best bet in
picking put a good turkey is to
use the U. S. Department of
Agriculture’s grade shield
as your guide. This official
grade shield means that the
turkey has been quality graded
by USDA’s Consumer and
Marketing Service. Only
turkeys which have first passed
USDA inspection for
wholesomeness can be graded.
The top grade for Turkeys’
the one usually found in stores,
is U. S. Grade A. Grade A birds
have good overall shape and
appearance. They are meaty,
have a well-developed layer of
fat in the skin and are
practically free from defects.
Turkey parts, which may also
be officially graded, must be
meaty and have good
appearance to be eligible for U.
S. Grade A, says the Consumer
and Marketing Service.
When selecting a turkey, you
also will want to know the age of
the bird. Age indicates
tenderness and suggests ways
to cook your turkey.
Young birds-more tender
than oider ones-wiii be labeied
“young turkey,” “fryer-
roaster,” “Young hen” or
“Young tom.” They’re best
suited for barbecuing, frying,
broiling or roasting. Mature,
less tender birds, are
sometimes preferred for
stewing and baking or in soups
and saiads. They are labeled
dt(%AcuL
All of us wish all of you
good health, good cheer
and a very happy holiday.
COLEMAN MOTORS, INC.
"mature turkey,” “yearling
turkey” or “old turkey.”
The amount of turkey you
should buy depends on the
number of servings needed and
whether or not you want
ieftovers. For an average
serving you’ll want to buy at
least ^h. pound of turkey per
person-but you’ll probably
want more for a holiday meal.
To prepare your holiday bird
for roasting, just wash and
drain it. Place the turkey
breastside up-skin side up if
roasting parts-on a rack in an
open roasting pan.
If turkey browns early in the
roasting period, cover the
breast and drumsticks with
aluminum foil or thin cloth
moistened with fat to prevent
overbrowning.
For a simple holiday meal,
try a boneless turkey roast.
Turkey roasts are excellent for
small families, buffets and
entertaining. They weigh 2 to 10
pounds and can be purchased as
ail white meat, ail dark meat or
a combination of both.
There’s very little weight loss
in cooking, and since there is no
bone or waste, there are more
servings per pound then with
whole turkey-allow about one -
third pound for an average
serving. Turkey roasts usually
are packaged with cooking
instructions which should be
followed for best results.
When selecting a turkey
roast, look for the USDA quality
grade shield. If your roast is U.
S. Grade A you can be sure that
the meat in it is from young
turkeys of Grade A quality. The
Consumer and Marketing
Service says the USDA Grade A
shield is also assurance that
your roast will look attractive
on the table-because a Grade A
roast must remain substantially
intact when sliced after
cooking.
Christmas dinner need not be
your only delicious turkey
meal. If you have turkey
leftovers or “planned-overs,”
you can create many different
turkey dishes.
Here’s a tasty dish you may
want to try: .
Dial Ua for Fra#
Ettimalas on that
INTERIOR OR
EXTERIOR
PAINTING JOB
Commarcial or RaaidoiiHal
ERNEST T. LEWIS
637*4701
ZESTY CREAMED TURKEY
6 servings, about '/& cup each:
■A cup ch(q|)ped onion, Vi cup
turkey fat, butter, or
margarine, 3 tablespoons flour,
Itii cups turkey broth (unsalted)
% cup light cream or milk,
teaspoon salt, 2 teaspoons curry
powder, >/4 teaspoon ginger,
cups chopped, cook^ turkey,
Siowiy cook the onion in fat
until it is tender. Blend in the
flour. Stir in broth and cream or
milk. Cook mixture until it is
thickened, stirring often. Add
salt, curry powder, ginger, and
turkey. Cook over low heat (or
hot water) until hot-about 15
minutes. Serve over rice, chow
mein noodles, or toast.
The number of veterans
taking police, fireman and other
“protective service” training
under the GI Bill increased by
90 percent during FY 70. Police
and fire departments interested
in setting up a program should
contact their nearest VA office:
interested veterans should
apply at local police and fire
department.*;.
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When you think
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think of Mike.
Home of Keepsake Diamonils
222 MIDDLE ST.. NEW BERN. N. C.
S37-0775
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