Show Home Agent Explains Maui Main Turkey Turley Classes Modern Modem processing grading packaging and freezing procedures dures make it possible to buy quality turkeys of any size any anytime anytime time of the year What ever the size the trend is toward ready to cook evis evis- evis eviscerated The average house house- housewife wile wife is happy that she no longer has to eviscerate e r rand rand and singe the turkey at home reports Ora Fey Oviatt county home agent NEW METHODS of process ing and careful handling assure excellent quality in the turkey products according to Flora Bardwell extension food and nutrition specialist Turkey is grown only seasonal and this means that each years year's turkey crop must be processed and stored for year around use The modern methods employed in processing plants by quick and sharp freezing poul try t s y stocks assures top quality to the consumer regardless of the time of year the product is ser ved Turkeys are divided in I n t o 0 groups or classifications based on age and sex The selection of the bird should be determined by the use you intend to make of it Following are the classes of turkeys as defined by the Ag Ag- Agricultural Agricultural Marketing e Poultry Grading Branch Uni Uni- Uni United ted States Department of Agri- Agri Agriculture Agriculture culture A ROASTER fryer roaster is a young immature turkey usually under 16 weeks of age of either sex that is tender with soft pliable textured smooth skin and ble breastbone cartilage Young Hen or Torn TOlD Turkey Turkey- usually 5 to 7 months of age that is tender with soft pliable textured smooth skin and breast bone cartilage that is somewhat less flexible than that of the turkey Yearling lIen or Yearling Tom Turkey Fully matur e d turkeys usually under 15 mon man of age that are reasonably and with reason reason- reasonably reasonably ably smooth textured skin |