Newspapers / The Future Outlook (Greensboro, … / Dec. 11, 1970, edition 1 / Page 10
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Turkey Time Talk by Maude Middleton Home Economics Extension Agent Turkey time has come to be year-round fare with small, tender, low calorie birds; but Thanksgiving and Christmas are the traditional times. If possible, buy the turkey when it's on sale and freeze it. Allow 1 lb. per person if you expect to serve seconds and sandwiches later. To thaw place the turkey In the refrigerator for 1 to 3 days depending on the size of the turkey. If refrigerator space is limited, thaw the bird in its original water tight wrap in cold water. This method requires 3 to 7 hours. Roasting Preparation To prepare for roasting, rinse SHOP AT BANKS FOR CHRISTMAS m w Use Our Easy Credit Terms Banks Clothing Co. LADIES' and GENTS READY-TO-WEAR 337 South Elm Street Telephone 272-4802 Greensboro, North Carolina neck and giblets, place in sauce pan with seasonings and water. Let simmer 2 hours or longer. You'll use this broth in dressing and gravy, add the giblets chop ped, to the gravy. Rinse turkey quickly in cool water and pat dry. Rub the in side with salt. Fold neck skin under back and fasten with a skewer. Tie drumsticks to the tail and twist wing tips onto back. Turkeys of any size may be roasted. Correct roasting is dry heat cooking at low tempera ture. It requires no water, no searing, no basting, and no cover. A shallow pan with a rack at least Vi inch high raises the bird off the bottom of the pan keeping it out of the juices and allowing the heat to circulate around the bird, roasting it evenly. Always roast turkey done in one continuous cooking period. Low temperatures assure better flavor and appearance, less shrinkage and less loss of juices. Place turkey breast side up on rack in~SKaHow roasting pan. Brush skin with butter or fat. If a roast meat thermometer is to be used, insert it so that the bulk is in the center of the in side thigh muscle or the thick est part of the breast meat. Be sure that the bulb does not touch bone. Place in an oven preheated to 325 deg. F. Brush occasionally with butter or drippings. When the turkey is two-thirds done, cut the cord holding the legs to permit heat to reach the heavy meated part. To prevent over browning, cover with a loose tent of aluminum foil or lay a fat-moistened cloth over the legs and breast. Here is your time table for roasting in 325 deg. oven: Ready-to Cooking cook wt. time 6- Bibs. 3 to3%hr. 8-12 lbs. 3%to4%hr. 12-16 lbs. 4ft to 5% hr. 16-20 lbs. 5% to 6U hr. 20-24 lbs. 6% to 7 hr. There is no substitute for a thermometer to test for done ness. the traditional "donenets test" used by many experienced cooks is a "feel" test Turkey is done when the thickest part of the drumstick feels very soft when pressed between protected fingers, and the drumstick moves easily up and down as the leg joint gives readily, or breaks. Bake the dressing separately for the last hour of roasting. Baste with a few spoonfuls of drippings turkey. Prepare from stale bread or packaged dressing or a combination. Add extra ETHEL'S BAKE SHOP 926 Gorrell Street Phone 272-9167 touches of oysters, chestnuts or| celery and onions. This ensures a deliciously light, digestible, thoroughly cooked tuffing. Subscribe to THE FUTURE OUTLOOK WNK USE CHRISTMAS SEALS FIGHT EMPHYSEMA TUBERCULOSIS AND AIR POLLUTION an intriguing new fashion sweeps out of the pages of medieval history into todays ?modern fashion scene!... # THE SWIRLING NEW MONK'S CAPE COVERS YOU WITH FASHION!... A Hara of wool mallon wHK ?K# io*t lirtoi ?I an ?utK*wf?t*fry ?auoL?rimm?d fu< hood *o fram# your p*?Wy f?c?: f(0?* ?aiKad with biBowing back . . . Franciican q?aa*. Jatu't bUtl. ??? tin fill aS! S 50.00 )
The Future Outlook (Greensboro, N.C.)
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Dec. 11, 1970, edition 1
10
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