Show Chef Tells How to Select the the Festive Thanksgiving Turkey rF r- r F f I j 7 I rl I c. c zi 11 t tt 1 w wf 1 f. f t t A I t t t 1 I V i 2 i 3 F r 1 A. A I e V w t y is y n t tu u t i t 4 c 4 ry 5 ea I 1 N 4 Pac PacKey ey Swartz shows how to to h s good bird by inspecting the By ByNEA NEA Service I CHICAGO Nov 24 Before Before you youcan youcan youcan can h have ve the Thanksgiving turkey you must select one one and and theres there's where many a housewife finds herself herself her her- self Eef at sea For this reason The Telegram through NEA NIJA Service has sought out someone who knows turkeys and other fowl and can give Its women readers helpful advice on choosing the bird for the coming feast Such an authority The Telegram Telegram Telegram Tele Tele- gram found In Packey Swartz cook cooc for the epicurean appetites of ot a dozen national celebrities and now training camp chef for for Benny Leonard lightweight fighting champion champion cham cham- pion Chef SWartz Swans tells here how to I select the right turkey Look not merely for a fat turkey turkey tur tur- key ky but a young and well conditioned conditioned conditioned condi condi- one You can tell nn an overfed overfed overfed over over- fed turkey by the tho soft pudgy condition condition condition con con- of ot the flesh It H simply melts away in the pan during roasting But a finished turkey fed on proper prop prop- er rations has firm flesh First grasp the flesh and assure yourself yourself your yom self on that point SPURS AND GRISTLE Next see that the turkeys turkey's spurs its claws laws are are short Long ong spurs mean a a. tough turkey Now run your hand band along the breast bone the T keel eel of the tur- tur gristle and the claws inset above I key jpy- J for the rear roar end of ot this I bone where it comes to a point of ot I gristle If the gristle is soft and I yields easil easily under pressure of your hand the turkey is young and tenAs tendel tender ten- ten j i del der As a. a final general inspection of ot t I the bird look to see if it the skin and and flesh are white while the breast broad and plump and the neck neele short If It any feathers are left on th the wing examine them If U they are pointed it is a good sign I HOW TO ROAST I In roasting the turkey aim tot to I avoid drying it out Rub flub the entire surface with salt and brush with soft butter Place it in a hot oven When Then it is well browned reduce the heat and make malte a basting mixture mixture mix mix- ture lure of ot half a cup of butter melted in one cup of boiling water Keep basting every ten or fifteen minutes minutes minutes min min- utes during cooking Turn the fowl over two or three times so it may brown evenly A ten-pound ten turkey will roast in about three hours |