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Show YOUR CHRISTMAS DINNER - I America's royal bird, Tom Turkey, starts his I journey to the Christmas dinner table. Fernand : Pointreau, executive chef of Chicago's Hotel Sherman, Sher-man, demonstrates the fine points of preparing your piece de resistance. Ilf your turkey leg is to be tender and succulent, be sure to remove the nerves. Slit the legs up the side and pull out the nerves, using a heavy utensil that will give you purchase pur-chase for a strong pull. f -ji.-jV. 'J 'iS.i.t. j. ... ...... ,,..,. ..... 3 Cleaning. Make the incision as small as possible, and set aside the giblets for the gravy. Do not forget for-get to remove the lungs. I li t . p J 1 iS-vmr"' The dressing is in and Pointreau sews up the turkey, almost ready for its trip to the oven. f pyF t 1 1 ,V t ' - if . "I - ' i - . 4 - 7 Vou dont put your Christmas turkey In the oven and forget It; baste the bird every 10 minutes during dur-ing the roasting process. . ' Picture . . Parade t ' I I t'X-N- ; 2 Slit the skin down the back of the neck so that it can be folded back to hold the dressing. 4 Stuffing. No fancy dressing such as oyster or chestnut, insists Pointreau, but a simple stale bread dressing is perfect. "i i 6 The bird is tied carefully with ! heavy string and placed in the roasting pan. -. . . ..... 8 And we're ready for the Christmas Christ-mas feast. Never, never put any garnishment on the platter exoept watercress, says Pointreau. |