T'% keys (10 to 12 pounds) to Turkey on a Turning Sm JSaSJSSr"Si£S ® toil after 1 hour of cooking by Mrs. Richard C. Spence time. During summer months many homemd»» and Mancefte tnttaty patio chefs enjoy roasting turkey over the outdoor* grtU, thrQUgh the tucke d tail first, taking the heat and clutter from the kitchen to the yard. a s i n tail with knife Turkeys weighing from 6to 12 pounds can be cooked even -| >e £ ore attempting to insert ly and easily on the motorized rotisserie unit of many Spit ) Run the spit through grills. Birds weighing more than 12 pounds were found to t he cavity just below breast be too heavy to be turned on the spits of portable grills, bone and out through the The birds are as tender and juicy as those roasted indoors neck skin. Secure the turkey an oven, and a duvor * added, T "Tbyl^ Here are directions for t he spit slowly. If necessary roasting a6to 12 pound tur- qu i cker thawing, place tur- remove and adjust spit. A key on an outdoor grill. key under running cold wa- ba i a nced bird will ter. ' cause the rotisserie motor to To prepare turkey for over work and wear out. roasting.; Free legs and tail from tucked position. He* To roast: Start charcoal or move neck and giblets from hardwood fire 30 fp 60 min cavaties. Rinse turkey inside u tes begore beginning to and out with cold water. c ook. Fashion a drip pan Season cavities with salt. If from a triple layer of heavy desired, fill body and neck duty foil, and build fire a cavities with stuffing. Tie a round the pan on all four 4-inch square of foil over sides so that the bird will body cavity opening to pre- c ook evenly. Place the spit vent stuffing from falling ted turkey in position in out. Return legs and tail to rotisserie, with the drip pan tucked position. Fold neck directly beneath. Keep fire skin to the back. hot and even, adding coals The turkey should be tied from time to time. If skin firmly before placing it on browns jtoo quickly, lower the spit. To do this, tie the fire box or remove part of legs together with a long the fuel. About 15 pounds of piece of string. Pull the ends charcoal is needed to roast a of the string around the low- 6 to 12 pound turkey, er back, then along drum- Roast revolving turkey for sticks to breast and around the approximate time given breast, wings, and upper (6 to 9 pounds 2to 3 back. Be sure the neck skin hours; 9 to 12 pounds 2/a at the back is caught under to SVa hours) or until the string Tie another piece of skin is brown and crisp and string around bird over the the temperature in thickest thickest part of the drum- part of the thigh reaches 190 s^ick degrees as indicated on a A piece of foil may be tied roast meat thermometer. If over the breast of larger tur- the turkey is stuffed, the To thaw: Leave turkey in bag Thaw in refrigerator, allowing 1 to 2 days. For B ■■■■■■■■■■■■■■■■■■■■■■■! [ KILL! KILL! j [ RATS & MICE the Easy Way | • use... ; [RAT KAKESj ■ with WARFARIN S ■ Ask your dealer or 2 2 BONNYMEAPS CHEMICALS. Lititz S ■ ' * HEAT BILLS TOO HIGH? Tho Famous FUEL-MIZER" STOKER SAVES UP TO 50% • LOW COST HEATINSI • LOW PRICED—BUILT RIGHT! I ® • AUTOMATIC CONTROLI •TROUBLE FREE OPERATION! • STAINLESS STEEL WORMI • BRASS COAL TUBE! • BURNS RICE or BUCKWHEAT! • EASILY INSTALLED! QUIET- SAFE - DEPENDABLE - QUICK INSTALLATION Arnold Coal Supply Co„ Inc-, Harrisburg Lloyd E. Nissley Dombach Bros. Elizabethtown, H 2 Lancaster Arnold Coal & Supply Co., Harrisburg, Distributors B—Lancaster Farming, Saturday, July 90, i 960 For the *f~? i,fTn T Farm Wife and Family temperature at the center of when slim, strips of salaim the stuffing must reach at are added just before enclos. least 165 degrees. Cooking ing in foil to be cooked over time will vary according to medium heat on the gnu. amount of fuel, distance of 2, Baked Potatoes. Scrub fuel from the bird, and the and wrap medium-sized bale, weather conditions. - ing potatoes in aluminum No basting Is needed. If a foil- Bury in hot coals 0 r glaze or barbecue sauce is place on grill. Bake” 45 brushed onto the turkey, it minutes, should be done within one- 3. Bundled Potatoes- On a -half hour of the end of cook- 10 inch square of aluminum ing time. foU . P lace 8 P° tato cut into To cook neck and giblets: Vfc inch slices, a Vi inch slice Cook neck and giblets in onion, a tablespoon butter simmering salted water until or margarine. Season Fo i d tender, about 20 minutes for and twist foil to cover. Bake the liver and 2 to 2Vi hours on hot coals or on grill 45 for the neck, heart, and giz- minutes. zard. If desired, season cook ed pieces, brush with butter, _ Left-over turkey can be and wrap in foil to reheat in as exciting to eat coa l S- - when it is freshly roasted To serve: Place spitted tur- Here are some recipes with key on a platter, then slide a toi^ ca - that you spit out Cut and remove might like to try. strings. Carve and serve. * n the following recipe * -♦ * you might try the canned sweet potatoes if the fresh VEGETABLES TO SERVE ones are not yet in season WITH ROAST TURKEY TURKEY-SWEET POTATO 1. Peas with Sa’ami; Froz- PIE en peas lightly seasoned with 2 cups cubed roast turkey salt, pepper, and butter or 2 cups seasoned mashed margarine assume interest (Turn to page 10) Here’s A Bargain Money received on old or new accounts by the • • • Open An Insured Savings Account This Week! n PER ANNUM Paid On Savings ACCOUNTS FEDERALLY INSURED TO $lO,OOO tIFIRST FEDERAL! 9* CJavings and ASSOCIATION OF LANCASTER 25 North Duke St. # ■>»« W Gilbert H. Hartley Executive Vice President Geo. L. Diehl Emlen H. Zellers Treasurer Secretary William E. Glasmlre, Jr. James N. Esbenshade Asst. Treasurer Asst. Secretary CURRENT DIVIDEND * * /3
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