Show S. S Tr- Tr r 5 y S St t ji set r t r w k S I ti f rk b a a i t UTAH TURKEYS GO TO MARKET John Morgan of Layton left head of the five man Utah Turkey Marketing board shows some of the new promotional materials being being used to o emphasize wider use of turkey throughout the state and nation Center Mr Morgan is dwarfed by one of the huge billboard pictures Right George F F. Rudd manager of the Utah Poultry and Farmer Cooperatives Cooperative's poultry division watches some prime Utah Itah turkeys being processed More than pounds of Utah Itah turkey will be marketed this season I Turkey Day Big for Utah Three Million Birds Ha Harvested vested in in 60 Enough turkeys have been produced In Utah this year to put a 1 delicious roasted bird of ot three million Thanksgiving dInner dinner din dIn- ner ncr tables throughout the land tand Quite an accomplishment bythe bythe by bythe the growers And to make certain certain certain tain all these turkeys raised In Inthe Inthe Inthe the state find their way to market market mar mar- ket leet Is the tremendous task of the Utah Turkey Marketing Board This double barrelled effort is designed to Improve the ceo ceo- omle omie health of Utah's vast turkey turkey turkey tur tur- key industry this year year I the eight largest In the United States The turkey marketing board a five man group headed by John Morgan of Layton is conducting ron eon ducting a n tremendous educational educational and sales promotion I homemaker the chef and the campaign designed to tell the I institutional food buyer about I the many attributes of Utah turkeys All throughout the nation the story of Utah turkeys Is being Ing told In retail stores full color pictures of a golden roasted turkey In a tempting setting are featured on jumbo size posters which dominate displays Thousands Thousands Thousands Thou Thou- I sands of smaller posters and other appropriate literature with a similar theme and Illustration Illus lIlus are being distributed New processes In preparing the turkey for market also are helping to win wider consumer of the birds as a year around food staple The Utah Poultry and Farmers Farmers Farm Farm- ers erg Cooperative poultry divisIon division division divis divis- ion which will handle some turkeys this year Is I typical of oC the processors who IS use these new techniques l George F F. Rudd manager of I the poultry division said thesis these advanced methods assure that tenderness and taste are retained retain retain retain-I ed In the frozen birds This offsets many of the arguments I Ifor for marketing turkeys fresh he said I After the turkey Is killed In Ina ina a humane manner by electric I shock It is and cleaned within a few minutes minute I and then chilled and aged This I takes 20 hours In our plant he heI said The rapid preparation and I then the controlled chilling are the key factors In retaining the high quality for which Utah turkeys are famous After chilling the turkey Is Inspected for quality and then wrapped In a proof moisture plastic bag When all the air all is withdrawn the bag is sealed tight This method of processing as- as surta the consumer a really fresh turkey Mr Rudd explain explain- ed There Is no chance of deterioration deterIoration deterioration deter deter- during storage and dirt and other Impurities cannot damage the birds Processing of Utah's turkey crop started in June and will continue Into next year Major Malor processing plants ants are located in Nephi Ogden Moron SaUna Salt Salt- na St. St George and Salt Lake City |