| Show Americas America's Favorite Turkey The Pilgrims Pilgrim's Pride Turkey was the pride of the Pilgrims back beck in 1621 at the first Thanksgiving That part of Thanksgiving has never changed Only the turkey Itself it itself itself it- it self has changed and much for the better The modern edition is more mure plump and tender with a greater proportion proportion tion of white meat to please these pampered moderns While you can prepare a turkey for the oven in about six minutes without stuffing stuffing- and the turkey flavor will be just as good many people love a great stuffing with their turkey especially at this holiday holiday holi holi- day time Try this rich chestnut chestnut chest chest- nut dressing for a change We assure you you wont won't be disappointed dis dis- dis appointed Al Although though t know this about turkey they were eating one of the most nutritious foods there is Turkey Turkey Tur Tur- key has the highest quantity and quality of protein of any popular red meat or poultry and it is an excellent source of riboflavin niacin and even iron Yet turkey is low tow in fat and cholesterol In the three centuries since 1621 the popularity popularity pop pop- of turkey has never waned yet it remains one of the most economical meats inthe in inthe inthe the market today A remarkable remarkable remarkable remark remark- able bird this turkey 1 I No wonder it was the Pilgrims Pilgrim's Pride How To Roast A Modern Turkey Its It's easy as 2 1 I. I I. How To Thaw A Turkey Follow the instructions on the turkey bag Refrigerate or cook turkey as soon as it is thawed II How Now To Prepare A Turkey Tur Remove turkey from its plastic bag remove neck and r ri i k t Turkey has never become old fashioned Its It's as popular now as it was three centuries ago at the first Thanksgiving giblets from cavities rinse turkey and wipe dry Cook neck and giblets for broth to flavor dressing or make giblet gravy Make dressing as described described described de de- de- de scribed below Stuff Chestnut Dressing loosely into body and neck cavities then skewer neck skin to back Fasten down legs either by tying or tucking under skin band Twist wings akimbo under turkey III How To Roast A Turkey Place turkey breast up on rack in shallow roasting pan Brush with butter margarine or cooking oil if desired If a roast-meat roast thermometer is used insert into thick part of thigh Bulb should not touch bone Roast at F. F Time Time- chart below is your guide to length of roasting time A tent of foil placed loosely over turkey keeps keeps' it from Time Chart For Roasting Turkey In Preheated F Oven Thermometer for all all F. F Ready Cook Approximate Weight Cooking Time 6 to 8 Ibs 3 2 3 hrs 8 to 12 Ibs 2 T to 2 4 hrs 12 to 16 Ibs 2 4 to 2 5 hrs 16 to 20 Ibs 2 1 to 2 6 hrs 20 to 24 Ibs 2 6 to 7 hrs browning too fast and maybe may maybe maybe be removed when necessary to baste turkey Remove foil last half hour for final brown brown- ing Turkey is done when roast-meat roast thermometer registers reg registers F. F or when thick part of drumstick feels soft when pressed with thumb and forefinger or when drumstick drum stick and thigh move easily Chestnut Stuffing 2 Ibs tbs chestnuts 4 cups boiled 1 cup butter or margarine 1 cup minced onion 2 cups chopped celery 1 tablespoon salt rA Ih teaspoon pepper 1 tablespoon sage 3 quarts toasted bread cubes lightly packed Hot broth or water Wash chestnuts make long slit on both sides of each shell Bake at F F. F for 15 min utes Shell and skin nuts then boil in salted water and cover for 20 minutes Drain and chop medium fine In butter in skillet saute onion and celery for about 10 minutes minutes minutes min min- utes or until vegetables are tender Combine with sage salt pepper and bread cubes Add enough broth or water to moisten as desired Add chestnuts and toss lightly Makes enough stuffing for 1418 1418 14 18 lb Ib to ready-to-cook turkey |
