—Lancaster Farming, Saturday, November 11, 1961 8 For the r~' ' T Farm Wife and Family A Turn With Turkey by Mrs. Richard C. Spence Every cook wants her Thanksgiving turkey to arrive on the table a beautiful golden brown, oozing with juice and tender enough to melt in the mouth How to cook it is largely a matter of personal preference. Some of the very best cooks insist the only way to bea£i essential to even cook cook a turkey is in a covered ; n g and browning, will be roaster. An ever mcreasmg needed< number are equally certain 2. Place the prepared bird the bird cooked in an open on a racki breast-side up. roast pan is the best turkey This can be a flat rack that you ever tasted. And there covers the bottom of the pan are just as many who will or you may prefer one of the tell you the turkey cooked in adjustable y. s haped racks, aluminum foil is the plump- Wh en using a V rack, place est, juiciest and most tender bird breas t-side down. In an °* ... emergency, a regular cake Since all these methods coo ii n g rack w in serve the are so widely used, here are purpo c e the Correct procedures for 3 Take a piece o£ alumin . each- ~ um foi 1 , 4-5 inches longer OPEN ROAST PAN than the bird, and place it METHOD WITH FOIL TENT tent-fashion over the turkey. This is fast becoming one Pinch the foil at the drum of the more popular methods sticks and breast end, press- It is carefree cooking at its mg it lightly to anchor it best and the results are ex- The foil helps in uniform cellent. browning 1 For a 10-15 pound turk- 4 If a meat thermometer ey, a roast pan with at least is used, insert it through the one inch clearance all foil so that the bulb rests in around the pan to insure the the center of the inside thigh proper circulation of oven muscle adjoining the body Cooperative Farm Credit Lancaster Production Credit Association Federal Land Bank Asn. For complete Farm Financing 1. 100% farmer owned and operated 2. Farm Mortgages up to 35 years 3. Production Loans 1 to 5 years 4. Friendly, efficient service 5. Terms to suit the individual farm operation 6. Part-time farmers eligible 7. Permanent and dependable source of funds Cordial Inv'tation to all Farmers To Attend Our Annual Meeting TUESDAY, NOVEMBER 14 7:45 P. M. REFTON FIRE HALL. REFTON, PA. cavity 5. Place in a preheated 325 degree oven. Do not sear. Add no water. Do not cover. Basting is unnecessary. 6. Roast as follows: Turkey 8-12 pounds, 4-5 hrs.; meat thermometer reading 190-195 degrees; Turkey 12- 15 pounds, 5-6 hours; • meat thermometer reading 190-195 degrees; Chicken 3V6-4V& lbs. 3-3 Vi hours; Capon 6-7 lbs., 3 Vi-4 Vi hours. NOTE: Above times are for stuffed fowl. For unstuf fed, deduct 3-5 minutes per pound COVERED ROASTING This method of cooking turkey is actuary a form of braising where the bird is cooked in moist heat. Oblong or oval roasters, sometimes called turkey roasters, are perfect for this method. Pan should be large enough so that no part of the bird touches it. 1. Place prepared bird on lifting rack, breast side up. Pour Vi cup water into pan. Add cover. Valve in cover should be in closed position. 2. Place in a preheated 375 degree oven Baste every 20 minutes by spooning the liquid in the pan up over the bird. For the first basting, use 4 tablespoons butter melted in V* cup hot water. For subsequent bastings, SUPER Self Service SHOES 220 W. KING ST. Lane. Go's Largest Shoe Store All Ist Quality SUPER LOW PRICES # 25 North Duke St. 31°/ / 2/0 PAID ON SAVINGS IFIRST FEDERAL! there should be sufficient liquid in the pan. If neces sary, additional water may be added so juices in pan do not get too brown. 3. Open valve in cover during last hour of roasting time. For extra brown crisp ness, remove cover last 30 minutes. 4 Roast as follows: Turkey 8-12 .pounds, 4-4 V* hours; meat thermometer reading 190-195. degrees; Tur key 12-15 pounds, 5-5V4 hrs., meat thermometer reading 190 195 degrees; Chicken 3 Vs to 4V6 pounds, 3-3 Vi hours. Capon 6-7 pounds, 3 Vi-4 hrs. ROASTING IN ALUMINUM FOIL Cooking (fowl in aluminum foil, a relatively new meth od, has many advantages. Cooking time is considerably shortened and there is no grease spattering in the oven. The brd is plump, tender and juicy. Browning is ach ieved by opening foil last 45 minutes of cooking time. 1. Place prepared bird on a strip of 18-inch heavy duty foil or use a double - thick ness of regular foil. If turkey is extra large, fold two pec es together lengthwise, using a double fold. Press flat and NEW HOLLAND CONCRETE PRODUCTS N'EW HOLLAND, PA, account will help you face, the future with confidence. You’ll be secure in the knowledge that, your savings can cushion the shock of future emergencies. Start on the right road to security... open or add to your savings account right away. Remember, your savings here are insured safe and earn liberal dividends compounded twice yearly. favings and/oan ASSOCIATION OP LANCASTIR CUSTOMER PARKING IN REAR Phone EX 7-2818 tight to prevent leakage of drippings. 2 Bring the two torn edg es together above fowl; fold, then fold again, pressing foil down close to fowl. Fold the ends over and over, pressing close to fowl. 3. Place on rack in shal low pan; add no water; do not cover. 4. Place in preheated 425 degree oven. 5. Roast as follows: Turkey 8-12 pounds, 3-3% hour.; meat thermometer read ng 190-200 degrees; Turkey 12-15 pounds, 4-4% hours; meat thermometer reading 190-200 degrees. Chicken 3%-4% pounds, 1% to 2 hours. Capon 6-7 lbs., 2%-3% hours. NOTE: Above times are for stuffed fowl For unstuf fed, deduct 3-5 minutes per pound. HELPFUL HINTS Fresh fowl should be thor oughly cleaned as soon after purchase as possible, dried, wrapped in aluminum foil and stored in refrigerator until ready to use. —Frozen fowl should be completely defrosted before using; then cooked as soon as possible. It is advisable not HOLLAND STONE Stop and see the many poss : bi!ities of the use of Holland Stone in con structing homes, walls and other buildings. Durable, dignified and ast'ng. ELgin 4-2114 Per Annum Lancaster
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