Provo Daily Enquirer | 1892-04-16 | Page 2 | How to Select a Turkey

biow to select a turkey in this country only is the turkey found in a wild state it is very fitting therefore that in the christmas dinner it should be the principal dish the turkey must be wisely chosen well cool cooked red and properly served it should be short ani and the meat white ith some fat the legs black and smooth and if there be spurs spur they should be short the end of the breastbone should be flexible more like gristle than bone A turkey that is long iong in proportion lion to its size and has dark or bluish flesh may be tender but certainly will not bs br finely flavored and juicy A dry picked turkey will be to have a much mh tetter letter flavor than a scalded one AR all poultry that is dry picked costs a few cents a more mor ethan than the scalded aliat liat is well worth the extra price maria parloa in ladies home journal joal