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Show well help you make those holidays special with Turkey done just right! Question: what determines the Grade on a Turkey? anavjo?: Here are some guidelines for grading. Oracle Turkey must be a fully developed bird. The flesh on the breast and legs must be free from bruises andor discoloration. This turkey could be used for display as well as consumption. An 'A' well-forme- The 'B' Grade Turkey may have up to of the flesh exposed due to torn skin, providing that meat yield is not appreciably affected. The absence of portions of skin and on wings does not impair wholesomeness and flavor of the turkey. This turkey would be better carved and plattered before display. one-thir- Turkeys - There are many turkeys on the market these or in other days. Some are words, needle injected deep into the breast portion of the bird with a solution of herbs and spices and water, or a vegetable oil solution. Either type seems to work very well. This process will be of the total approximately 2 to 4 weight of the bird. They are usually 'A' Crade Birds. Crade Turkey has good fleshing, generally fully developed, but due to damage at the processing stage of production could have up to 50 of the skin removed. The forearm (second joint) of one or both wings may be missing. The absence of portions of skin andor wings does not impair wholesomeness and flavor of this product. This turkey would be better carved and plattered before The 'C d 'Pre-Baste- pre-baste- d pre-baste- display. Turkey This is a turkey which has had nothing added to the body of the bird. You may find no information on the package, or you may find information promoting "Natural Turkey." 'Non-Baste- d' What size turkey should Question: l Buy? Answer Number of Persons to Serve 6 to 8 8 to 11 11 to 13 13 to 16 Turkey weight 9 to 12 lbs. 12 to 16 lbs. 16 to 20 lbs. 20 to 24 lbs. THAWING DIRECTIONS Approximate Thawing Time in Cold water in Refrigerator 4 to 6 hours 112to2days 6 to 9 hours 2 to 3 days 3 to 4 days 9 to 11 hours 16 to 20 lbs. 11 to 12 hours 3 to 4 days 20 to 24 IbS. in in in or on cold water, changing Always thaw tray refrigerator opened bag. Thaw water often. Roasting schedules: Net weight 9 to 12 lbs. 12 to 16 lbs. Approximate Roasting Time in 300 directions. meat thermometer deep into thickest part of thigh next to body, not touching bone. 10. Brush skin with oil to prevent skin from drying. Baste occasionally during roasting, if desired. 11. For Shallow Open Pan Method: When skin is golden brown, shield breast with lightweight foil to prevent overbrowning. 12. Check for doneness. See Tests for Doneness. 13. After turkey is removed from oven, let stand 1 5 to 20 minutes for easier carving. ATTENTION: DO NOT COOK YOUR TURKEY IN A BROWN PAPER BAG! When this method became popular several years ago, all brown paper bags were made out of NEW paper. Today, however, brown paper bags are mostly made out of paper and can give the turkey a foul taste! Don't take the chance! f hour. NOTE: You may wish to cook at 275 F for slower cooking. This will increase your cooking time 30 to 60 minutes- and will keep your - turkey more moist and flavorful. Directions for Tests for Doneness Thigh temperature should be 180 to 185 turkey is stuffed, for further testing remove thermometer from thigh and place in center of stuffing.; Temperature should be 160 to 165 F. 2. protecting fingers with paper towel or cloth, press thigh and drumstick. Meat should feel soft. 3. when thigh skin is pricked, juices should no longer be pink. , 1. Cooking Giblets F. if Simmer giblets in salted water, about y2 hour for liver and 2 to 2'A hours for neck, heart and gizzard. Chop meat and use in gravy or stuffing. To Microwave, place 3 cups water, y2 teaspoon salt, neck, gizzard microwave safe casand heart in serole and cover. Microwave at Medium (50 power) 35 minutes. Add liver, cover and microwave 10 minutes more. Gravy Turkey Yield: 4 cups d TURKEY TIPS STUFFING: For faster cooking, do not stuff turkey. Bake dressing in a covered casserole during the last hour of the turkey s cooking time. Moisten with juices from the turkey pan if dressing dries while cooking. To stuff turkey, insert and loosely pack dressing just before roasting. Fill neck cavity first. Then fasten neck skin over dressing, pinning to back with skewer. Tuck wings behind back. Leaving legs in fasteners, fill body cavity, if using Traditional Roasting Method, make sure to cover cavity opening with aluminum foil or skewer shut. LEFTOVERS: Carve turkey from bones, use within 3 days or freeze leftover meat in freezer bags. Freeze in convenience quantities, such as 2 cups. This allows faster thawing and less waste. Label freezer bag with amount and date. Old-Fashion- ed Bread stuffing Yields 8 cups (enough for 12 pound turkey) VA VA 1 1 cups finely chopped onion cups finely chopped celery stick I'A cup) butter or margarine teaspoon salt teaspoon poultry seasoning teaspoon sage Pepper 8 cups dry unseasoned bread cubes y cup water or broth 'A V2 onion and celery In butter until tender. Mix seasonings together and sprinkle over bread cubes. Add onion mixture and water. Combine, stuff turkey and roast covered Dark Enamel Pan Unstuffed unstuffed Stuffed weight 3V2 4 4 312 3 4V?hrs. to 4 hrs. 12 lbs. 9 to to hrs. to 3 Vi hrs. to 3Vi to 4 hrs. 4 to 4V2 hrs. 4 to 4V2 hrs. 12 to 16 lbs. 4V2to5hrs. 4V2 to 5 hr;. 4V2 to 5 hrs. 5 to 5V2 hrs. 4 to 4Vi hrs. 16 to 20 IbS. 5V2 to 6V2 hrs. 5 to 512 hrs. 5 to 5V2 hrs. 4Vi to 5 hrs. 20 to 24 IbS. is Remove cover last y2 hours of roasting time if further browning desired. If shiny aluminum roaster is used, it may be necessary to increase cooking time up to 1 1. 9. insert Shallow open pan Oven stuffed Preparation Directions: oven at 325 F. Remove turkey from bag. Set 2. Free legs from tucked position. 3. Remove plastic bags containing neck and giblets from neck and body cavities. Cooked neck and giblets (see directions) may be used in making gravy or stuffing. 4. Rinse turkey and drain well. 5. if desired, stuff neck and body cavities lightly. Turn wings back to hold neck skin in place. 6. Return legs to tucked position. 7. Place turkey, breast side up, on flat rack in pan and roast, using one of these methods: a. In Shallow Open Pan (about 2" deep), use no water or cover. b. In Covered Dark Enamel Pan - roast covered. See Roasting schedules for further on Flat Rack Net F Fat V2 Drippings Milk or water 1 cup flour teaspoon salt 18 teaspoon pepper Pour drippings from roasting pan into large measuring cup. Place 4 tablespoons fat from drippings into roasting pan. Spoon any remaining fat from drippings. To drippings add enough liquid to make 4 cupfuls. Blend flour into fat in roasting pan and stir and heat to brown. Gradually add liquid, stirring to blend. Stir and heat to make a smooth gravy. Add finely chopped cooked giblets, if desired. Season with salt and pepper. Bring to a boil. Stir and cook 5 to 10 minutes. f op vow) &Bm.caat7i3 BUTTERBALL OFFERS A FREE SERVICE me TmeciEv ram y Toll Free 24 hrs. a day - 3 weeks prior to Thanksgiving 24 hrs. a day 3 weeks prior to Christmas -- Cook Immediately. P SsMUij |