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Show Flo asking iHe I TlhanliSgWitig j .'" 1 " r '.- l; wA .ik CI -1 ' " - r V . FIRST, select a plump, well-fattened turkey. Either a youn? or an old turkey can be made excellent eating, but you must know which you have, for it makes a difference in the way you cook it. Allow from one-half to three-quarters of a pound in the weight of the turkey as you buy it for each person to be served remembering that In the larger kinds you will get more meat in that proportion to bone. With a ila-pound turkey, for instance, you can get 20 very generous servings. The dealer will usually draw the turkey for you, but certain things have to be looked out for at home. Cut off the oil sac, take out the windpipe and lungs, pull out any pin feathers and singe off hairs. Do this quickly so as not to darken or scorch the skin. Wipe the body cavity with a soft cloth wrung out of cold water. Scrub the outside with a wet cloth and soda or corn meal. Rinse off quickly and wipe the bird dry inside and outside. Nevert let a turkey or any other poultry soak In water. You lose flavor and food value. Rub the inside with salt before putting in the stuffing. Slip a crusty end slice of a loaf of bread Into the opening near the tail to hold in the stuffing, tuck the legs un'der the band of skin left for that purpose, and sew up the slit with soft white twine. After stuffing and trussing the turkey, rub the outside all over with butter, salt and pepper and pat on flour. Lay a Testing the Doneness of the Bird for the Great Feast. piece of turkey fat over the breast. Place od a rack in an open roasting roast-ing pan. Do not put any water into the pan. Water In a roasting pan makes steam, and steam around a roasting turkey or any tender meat draws out the juices. Have the oven hot tabout 450 F.) . when you put the turkey in. Brown it lightly for half an hour In this hot oven and after the first 15 minutes turn the bird with the breast down so it will brown all over. Then reduce the oven heat to very moderate (325 F.). If the turkey is young, continue the roasting at this moderate temperature tem-perature with no lid on the pan until un-til the bird is done. Baste with pan drippings every half hour. For a turkey a year or more old, after browning in the hot oven, put the cover on the roaster, and continue con-tinue the cooking in the moderate oven (about 325 F.). You will probably need to allow 4Vz hours for a 15-pound bird a year or more old. To test the "doneness" run a steel skewer or a cooking fork Into the thigh next to the breast. If the Juice does not show a red tinge, the turkey is done. Make gravy with the giblets and drippings. The bureau of home economics, United States Department of Agriculture, Agri-culture, which gives the foregoing suggestions, also supplies this recipe rec-ipe for a savory stuffing, and one for giblet gravy. For stuffing: 2 qnarts dry brend 1 pint chopped crumbs celery cup fnt, butter 2 tfip. unit and turkey fat 1 to 2 tsp. anvory 1 smnll onlou, scnsoniii chopped Pepper to tnste cup chopped parsley In the melted fat cook the onion, parsley and celery for a few minutes. min-utes. Add the bread crumbs and seasonings and stir all together until the mixture is thoroughly heated. Tile the hot stuffing lightly light-ly Into the turkey, but do not pack. Giblet gravy : Simmer the giblets (liver, gizzard and heart) and the neck In one quart of water for about an hour. Drain the giblets and chop them fine, saving the broth. If there is too much fat on the drippings In the roaster, skim off some of the excess fat and leave about one-half cup. Into these pan drippings stir six level tablespoons of flour. Then gradually add the cool broth from the giblets and enough more cold water to make a thin smooth gravy. Cook for B minutes, add the chopped giblets and season to taste with salt and |