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Show : . - - - ' ' ' ' : 'ft? v i ; ! m ' "i . " i, . - 1. '--"' ! If, y i ; v , t ' ' s s ...... . 5 ' I i ... UTAH'S GOVERNOR MEETS TALI TURKEY - Shown standing on the Capitol Building steps with Governor George D. Clyde is one of the gobblers for the forthcoming "Heaviest Turkey in Utah" contest. This competition will be held during the 10th Annual Utah Turkey Show in Salt Lake City on December 6 and 7. Housewife Has Real Bargain On Thanksgiving Turkey Dinner "Never before has the housewife had such a bargain in both quality qual-ity and price in buying her Thanksgiving Thanks-giving turkey as this year," according ac-cording to the man who should know, George F. Rudd, manager cf the poultry division of Utah Poultry and Farmers Cooperative and the man who directs the processing pro-cessing and sales of probably more turkeys than any other man in the state. Mr. Rudd reports that prices are "six to eight cents under the market prices of last year, and last year we thought prices were low." There has been an increased production of the banquet birds this year in Utah and in most states where turkeys are grown. That's the reason for the slump in prices which is good news to turkey tur-key buyers but serious news for the men on Utah's farms who produce the birds. "The result is that Utah families fam-ilies will be feasting on luscious turkey that costs no more at the market than hamburger," reports Mr. Rudd. "We are anticipating the greatest consumption of turkey tur-key that we have ever had in the state as a result of these bargain prices. He points out that turkeys now are available in all sizes. In recent years the stress has been on producing pro-ducing bigger turkeys with the broad breast that insures more white meat. But at the same time a smaller white turkey known as the Beltsville has been introduced into the state. "As a result consumers con-sumers can now get turkeys from four to thirty pounds. There's a turkey to fit the needs of any family," Rudd points out. The turkey chief points out that about ten years ago practically all turkeys were sol dfresh over the butcher's counter, with the butcher having to clean and dress the birds after it was sold. Customer was charged for the full weight of the bird before it was cleaned. I Today practically all turkeys are prepared for the oven at modern processing plants similar to the modem plant operated by Utah Poultry and Farmers Cooperative at 570 West Fourth South. The turkeys are humanely killed with an electric knife that puts them out before they are killed. . The turkeys go on a dis-assem-bly line and are killed, defeathered eviscerated and chilled immediately to protect the flavor and goodness. good-ness. After evisceration, they are frozen fresh and perfect. Every bird is carefully inspected at the Utah Poultry plant by a federal inspector. Many turkeys that look g'ood to the layman are rejected before they can reach the market. "That's why it is so important for housewives house-wives to get, to insist on, the federal fed-eral inspeotion in buying , a turkey," tur-key," points out Mr. Rudd. "Unless the turkey carries the federal inspection in-spection seal you can't be sure of its wholesomeness. That seal is just a.s important, if not more so, on turkeys and poultry as it is on other types of meat. "This fast, modern method of processing, quick freezing, and inspection in-spection insures consumers they are getting turkeys that are clean, wholesome and delicious. It's a far cry from the practice of killing a turkey and then having it exposed for several days in the process of transportation and selling, and then selling it as a so-called "fresh turkey," says Mr. Rudd. "The only really fresh, pure and wholesome turkey is one that is frozen fresh and thereby fully protected until it is to go into the oven," he reports. re-ports. About 80 per cent of all the turkeys tur-keys produced in Utah this year will be shipped out of the state, mostly to the East and Northwest. North-west. Only about 20 per cent are consumed in Utah. One hundred percent of the birds will be "rcady-for "rcady-for the oven" and under today's processing and the method of eliminating elim-inating the old pesky pinfeathers, the housewife has little to do except ex-cept put the stuffing in the bird. Last year more than 10 million pounds of turkey produced in Utah was processed at the two Utah Poultry plants in Salt Lake and Salina. This year the total is expected ex-pected to be exceeded by a substantial sub-stantial margin. But thte good news for consumers is that prices on tukeys are down, both downtown down-town and at all markets in the state and Thanksgiving dinner will be a budget-saving feast this season. |