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Show TURKEY JUMP TO FRY PAS! Turkey jumped from the oven into the frying pan when National Turkey Federation decided to make it a year-around meat, according ac-cording to William A. Barlocker, president of the Utah Turkey. Federation, Fed-eration, during a recent meeting which officially set mid-summer turkey time for July 2 through August 7. According to Barlocker, turkeys are plentful in all sizes from the small 4-9 pound fryer-roasters to the medium and large sized hens and toms. The quality is good and most turkeys are ready to cook. He pointed out during 1954 Utah produced nearly two million turkeys, tur-keys, placing it seventh in importance im-portance as a turkey producing state of the nation. Total production pro-duction of turkeys for the nation was nearly 62 million birds. Twenty Twen-ty years ago there were only 215,-000 215,-000 turkeys raised in the state. Cooperating with the turkey producers pro-ducers on their midsummer program, pro-gram, are various wholesale food distributors and retail food markets mar-kets of the state. Most of the markets plan to make turkey ' available to the customers. |