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Show Orem-Geneva Times Wednesday, November 22, 1995 Page 8 : nsumeir tuirltey tips fferedl Co It's turkey time again, and Norbest's helpful hints can help make your holiday festivities go smoothly - from the planning stages to what to do with the leftovers. Make your holiday meals the best and safest they can be: Planning: Holiday Specials: Turkey is generally less expensive prior to Thanksgiving because retailers use turkey as a loss-leader. This means retailers will run special low prices on turkeys to entice customers into their store to buy other holiday goods. Total Meal: The American Farm Bureau Federation reports that the traditional Thanksgiving meal cost $26.39 to serve ten people in 1993 (the last year available). The menu included turkey, stuffing, sweet potatoes, peas, rolls, cranberries, cranber-ries, a relish dish, beverages and pumpkin pie with whipped cream. x Size: Allow three-fourths pound of turkey (raw weight) per person for generous servings with not very much leftover. Allow one to one and one-fourths one-fourths pounds of turkey (raw weight) for leftovers. Look for the raw weight of the turkey on the tag attached to the top of the package. Choose a fresh or frozen turkey?. Oring iu t!ii atl for 10 oi ITT Both fresh and frozen turkeys are high quality. The decision is based on convenience. con-venience. Fresh turkeys are ready to cook immediately. (A fresh turkey should be used within two days of purchasing.) . Frozen turkeys take two to three days to thaw. Thaw in original wrapping in the refrigerator, approximately four hours per pound. A safe fast-thaw method is to submerge turkey in cold water. Every 30 minutes add ice cubes and cold water. Allow about 30 minutes for each pound of turkey. Never thaw a frozen turkey at room temperature. Storing time for a whole frozen turkey in its original packaging is 12 months. At the Market: Nearly all turkeys in the U.S. are inspected by the USDA for wholesomeness and bear the inspection seal on the label. The USDA Grade A shield means that the turkey is free from pinfeathers, broken bones, large bruises, cuts and skin tears. A turkey without the Grade A shield is just as safe and wholesome; it may have less than optimum appearance. The Norbest Quality Assurance As-surance system incorporates modern process controls that assure as-sure production of wholesome products and that comply with or exceed regulatory requirements. require-ments. Inspectors stress high quality and prevention of errors. Hens vs. Toms: Both are equally tender, moist and delicious. deli-cious. Hens are under 16 pounds and toms are over 16 pounds. Both are young turkeys at the time of processing. Look for the Norbest label to assure the highest quality and best taste. Look for packaging that is not torn or punctured. At-Home Preparation: After thawing, remove turkey from plastic bag. Remove giblets and neck from inside cavities. (Giblets are the gizzard, heart and liver. When cooked with the neck until tender, they are a delicious addition ad-dition to gravy or dressing.) Rinse turkey inside and out with cold water, and pat dry with paper towel. Stuffing the Turkey: The safest, easiest and quickest way to prepare turkey dressing is baked in a casserole or on the stove top. If you decide to stuff the bird: Stuff the turkey at the last minute before roasting. Stuff neck and body cavities loosely because stuffing expands as it cooks. Allow 34 cup stuffing per pound of turkey. Closing the openings with skewers is optional. Remove all the stuffing as soon after roasting as possible. Baking the Turkey: Open-pan method: Place turkey on rack, breast side up. Insert a meat thermometer in the center of the inside thigh muscle. Roast at 325 degrees Fahrenheit for about 15 minutes per pound if turkey is not stuffed. Stuffed turkeys take an additional one-half to hour cooking cook-ing time. Place a loose tent of heavy-duty heavy-duty aluminum foil over the bird. Remove the foil the last 30 minutes before done for browning. brown-ing. The tent prevents over-browning, over-browning, keeps turkey moist and reduces over splatters. Oven-cooking bag method: The bag prevents splatters, cooks the turkey in less time, needs no basting and is easy to . clean up. Follow bag instructions. instruc-tions. Microwave method: Close neck and body cavities with wooden skewers. Pierce skin with fork. Cook breast side down in shallow baking dish. Cover with heavy-duty plastic wrap. Microwave on high setting for six to seven minutes per pound. On a charcoal grill: A whole unstuffed turkey may be cooked in a large covered grill. 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Place the turkey on a rack 6-8 inches over the coals and cover the grill. Add a few coals every hour. Allow 15-18 minutes per pound cooking time. Rotate the turkey several times during cooking. Basting: Basting the roasting roast-ing turkey does not get any of the basting broth into the turkey met itself. Norbest uses a unique basting method to place the broth deep into the turkey meat Norbest basting ingredients are: natural turkey broth and light seasonings. Norbest's broth contains con-tains not fats or oils. Baking time: Approximate Utah roasting times: 2- 34 to 3 hours for 8-12 pound unstuffed turkey 3 to 3-34 hours for a 12-14 pound unstuffed turkey 3- 34 to 4-14 hours for a 14-18 14-18 pound unstuffed turkey 4- 12 to 6 hours for a 20-24 pound unstuffed turkey All Norbest turkeys have Tender-Timers that pop up when the turkey is done. Tender-Timers take the guess GARAGE DOOR OPEfJEHG FREE KEYLESS SYSTEM FREE 2ND TRANS. W INSTALLATION MODEL 1270 WHISPER DRIVE DELUXE 12 H.P. 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