Show YOUR CHRISTMAS DINNER Americas America's royal bird Tom Torn Turkey starts his journey to the Christmas dinner table Fernand executive chef of Chicago's Hotel Sherman Sherman Sher Sher- man demonstrates the fine points of preparing your piece de resistance j II i ii i I If It your turkey leg Is to be e tender LA fl 1 1 and succulent be sure to remove 1 the nerves Slit Silt the legs up the side and pull out the nerves using a 2 Slit silt the skin down the back of the heavy utensil that will give you purchase pur pur- neck Deck go that It can be folded back backI chase for a strong pull to hold the the dressing cum cumI I 1 4 i i 1 t s i o A f At V a. Waa on 3 2 J Cleaning Slake Make the Incision as M A Stuffing No No fancy dressing such aI J small as possible and set aside T 4 T as oyster or chestnut Insists the giblets giblet for the gravy Do not for for- but a simple stale bread get to remove the lungs dressing Is perfect I a u I 4 k 1 A e. e 4 J j The dressing Is In and aDd 6 S The bird Is ii tied lied carefully with witha 5 a sews sw up ap the turkey tarkey almost ready J heavy beavy string and placed In the for Its it trip to the oven roasting pan c us L r fJ t 7 n ft t c ti t 1 it 1 i e 4 ii 1 7 7 You fou dont don't put your Christmas o And were we're read ready for the Christ Christ- ChristI 8 7 I turkey In the oven and forget forret it O mas feast Never never put pat aD any baste the bird ever every 10 minutes dur dur- garnishment on 00 the platter except Ing lor the roasting process watercress says lays |