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Show NEW FOWL DEAL Turkey Roast Is Available SANTA ROSA, CALIF. Boneless turkey roasts that may be sliced just like the real article are bringing bring-ing more and more customers to the turkey ranch of Dr. Sherman Dickinson near here. Dr. Dickinson calls his product "turkiroils" and It is for those people peo-ple who like to eat turkey oftener than just at Thanksgiving and Christmas. The "turkiroils" vary In siz from three to 12 pounds, ar.d they're all meat. They leave no trail of leftovers, left-overs, unless you want them. They taste just like the turkeys you eat during the holidays. Dr. Dickinson is a former teacher of agriculture at the University of Missouri who put his ideas to work, lie retired in 194G to head a two-year two-year agricultural mission to Brazil. When he got back to this country in 1948 he considered the American turkey. Wanted Wider Market "Here was a large bird which almost al-most everyone likes to eat. But it's J too big for most families unless I there's quite a celebration and lots of company. The turkey is also a headache for the grower, who sells most of his output in two months and practically none the rest of the . year," reasoned Dr. Dickinson. "There ought to be some way to make turkey available to the consumer con-sumer the year round and create a broader, more reliable market." Dr. Dickinson thought it could be o!one with the help of rapid shipment ship-ment and quick freezing. This eventually led him to a 500-acre 500-acre turkey farm in the Upper Valley Val-ley of the Moon, eight miles southeast south-east of here. He moved here with his two sons, Sherman Jr., 31, and Larry, 28. Both are graduate engineers. engi-neers. Together, they have raised and sold nearly 10,000 turkeys. Most were dressed and sold , as ordinary turkeys for the traditional American holiday feed. Dr. Dickinson Dickin-son has no quarrel with that. "There'll always be people who "will want the fun and ceremony of the stuffing, the carving at the table even the hash and other leftovers," left-overs," he says. His cold room is well stocked with dressed turkeys, hanging in neat plastic bags. Cost More, But No Waste But the cold room also has a stock of "turkiroils," prepared in white meat, dark, or both, in varying vary-ing sizes to fit different family ; needs. He sells them either fresh or frozen, at about twice the price per pound of ordinary dressed turkey. ' You pay more, but there is no "waste. Dr. Dickinson is beginning to distribute them through local '. foutchers and, frozen-food dealers. ; "There's nothing new about the ! idea." he says. "Rolled roasts of boned fowl have been around for a ; long time but not often in the family fami-ly kitchen." |