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Show 12 aKISCTll3B H&g well help you make those holidays special with Turkey done just right! Question: what determines tho Grade on a Turkey? Answer: Here are some guidelines for grading. An 'A' crade Turkey must be a well-forme- fully developed bird. The flesh on the breast and legs must be free from bruises and or discoloration. This turkey could be used for display as well as consumption. The 'B' Crade Turkey may have up to one-thirof the flesh exposed due to torn skin, providing that meat yield is not appreciably affected. The absence of portions of skin and on wings does not impair wholesomeness and flavor of the turkey. This turkey would be better carved and plattered before display. The X Crade Turkey has good fleshing, generally fully developed, but due to damage at the processing stage of production could have up to 50 of the skin removed. The forearm (second Joint) of one or both wings may be missing. The absence of portions of skin and or wings does not Impair wholesomeness and flavor of this product. This turkey would be better carved and plattered before display. d fra Bafd' Turkeys There are many turkeys on the market these or in other days. Some are words, needle Injected deep into the breast portion of the bird with a solution of herbs and spices and water, or a vegetable oil solution. Either type seems to work very well. This process will be approximately 2 to 4 of the total weight of the bird. They are usually pre-baste- d pre-baste- Tton-kastaTurkey This is a turkey which has had nothing added to the body of the bird, you may find no Information on the package, or you may find Information promoting "Natural Turkey." d' 'A' Crade Birds. Question: what size turkey should l Buy? U Answer Number of Persons to Serve 6 to 8 8 to 11 11 to 13 13 to 16 .fc t Turkey weight 9 to 12 lbs. 12 to 16 lbs. 16 to 20 lbs: 20 to 24 lbs. THAWING DIRECTIONS Approximate Thawing Time Net weight 9 to 12 lbs. 12 to 16 lbs. in in Cold r2to2days 2 3 4 to 6 hours 6 to 9 hours 9 to 11 hours 11 to 12 hours to days to 4 days 3 to 4 to 24 IbS. days Always thaw In opened bag. Thaw on tray in refrigerator or water often. 16 20 to 20 lbs. water Refrigerator 3 in cold water, changing Preparation Directions: 1 . Remove turkey from bag. Set oven at 325 F. 2. Free legs from tucked 3. Remove plastic bags position. containing neck and giblets from neck and body cavities. Cooked neck and giblets (see directions) may be used in making gravy or stuffing. 4. Rinse turkey and drain well. 5. if desired, stuff neck and body cavities lightly. Turn wings back to hold neck skin in Roasting Schedules: Approximate Roasting Time in 300 Net On weight Rat Rack Stuffed Shallow Open Pan unstuffed F oven Covered Dark Enamel Pan stuffed unstuffed 4 to 4V4 hrs. 3V2 to 4 hrs. to 12 lbs. 3 to 3V2 hrs. 3V2to4hrs. 4V2 to 5 hrs. 12 to 16 Ibs. 4 to 41: hrs. 4 to 4Vi hrs. 3Vito4hrs. 5 to SVi hrs. 16 to 20 Ibs. 4Vi to 5 hrs. 4 to 4 Vi hrs. 4V2to5hrs. 5 to 5 Vi hrs. 20 to 24 Ibs. 5Vi to 6 Vi hrs. 5 to 5Vi hrs. 4Vito5hrs. Remove cover last V4 hours of roasting time if further browning is desired. if shiny aluminum roaster is used, it may be necessary to increase cooking time up to hour. 9 1 I NOTE: You may wish to cook at 275 F for slower cooking. This will increase your cooking time 30 to 60 minutes, and will keep your turkey more moist and flavorful. place. 6. Return legs to tucked position. 7. Place turkey, breast side up, on flat rack In pan and roast, using one of a. In Shallow open Pan (about 2" deep), use no water or cover. b. In Covered Dark Enamel Pan - roast covered. See Roasting Schedules directions. these methods: for further insert meat thermometer deep into thickest part of thigh next to body, not touching bone. 10. Brush skin with oil to prevent skin from drying. Baste occasionally during roasting, if desired. 1 1 . For Shallow Open Pan Method: When skin is golden brown, shield breast with lightweight foil to prevent overbrowning. 12. Check for doneness. See Tests for Doneness. 1 3. After turkey is removed from oven, let stand 1 5 to 20 minutes for easier carving. 9. ATTENTION: DO NOT cook your turkey in a brown paper baci When this method became popular several years ago, all brown paper bags were made out of new paper. Today, however, brown paper bags are mostly made out of paper and can give the turkey a foul taste! Don't take the chance! t Tests for Doneness be 180 to 185 further testing remove thermometer from thigh and place in center of Stuffing. Temperature should be 160 to 165 F. 2. Protecting fingers with paper towel or cloth, press thigh and drumstick. Meat should feel soft. 3. When thigh skin is pricked, Juices should no longer be pink. , 1. Thigh temperature should F. if turkey is stuffed, for For faster cooking, do not stuff turkey. Bake dressing in a covered casserole during the last hour of the turkey's cooking time. Moisten with juices from the turkey pan if dressing dries while cooking. To stuff turkey, insert and loosely pack dressing just before roasting. Fill neck cavity first. Then fasten neck skin over dressing, pinning to back with skewer. Tuck wings behind back. Leaving legs in fasteners, fill body cavity, if using Traditional Roasting Method, make sure to cover cavity opening with aluminum foil or skewer shut. LEFTOVERS: Carve turkey from bones. Use within 3 days or freeze leftover meat in freezer bags. Freeze in convenience quantities, such as 2 cups. This allows faster thawing and less waste. Label freezer bag with amount and date. Bread Stuffing Old-Fashion- ed Yields 8 cups (enough for 1 2 pound turkey) 1 V4 cups finely chopped onion Vt cups finely chopped celery cup) butter or margarine 1 stick 1 teaspoon salt (V4 V4 V4 teaspoon poultry seasoning teaspoon sage Pepper unseasoned bread cubes cup water or broth 8 cups dry V4 Cook onion and celery In butter until tender. Mix seasonings together and sprinkle over bread cube. Add onion mixture and water, combine. Stuff turkey and roast immediately. Cooking Giblets a Simmer giblets in salted water, about Vi hour for liver and 2 to 2V2 hours for neck, heart and gizzard. Chop meat and use in gravy or stuffing. To Microwave, place 3 cups water, Vi teaspoon salt, neck, gizzard and heart in microwave safe casserole and cover. Microwave at Medium (50 power) 35 minutes. Add liver, cover and microwave 10 minutes more. Gravy Turkey Yield: 4 cups cup flour teaspoon salt 18 teaspoon pepper Fat Vi Drippings 1 Milk TURKEY TIPS STUFFING: Directions for or water Pour drippings from roasting pan into large measuring cup. Place 4 tablespoons fat from drippings into roasting pan. Spoon any remaining fat from drippings. To drippings add enough liquid to make 4 cupfuls. Blend flour into fat in roasting pan and stir and heat to brown. Gradually add liquid, stirring to blend, stir and heat to make a smooth gravy. Add finely chopped cooked giblets, if desired. Season with salt and pepper Bring to a boil, stir and cook 5 to 10 minutes. M? 7QD Z&K1V SfiffllLIL KIM QDI!D,0V3? BUTTERBALL OFFERS A FREE SERVICE 7MG TTQDRCXGV Toll Free TOILCX ILOKIG 24 hrs. a day - 3 weeks prior to Thanksgiving 24 hrs. a day - 3 weeks prior to Christmas DUTTGnOAu) mu da! |