Thawing The Thanksgiving Turkey
Chances are that you’ll buy a bird can present a problem,
frozen turkey for your Harmful bacteria grow rapidly In
Thanksgiving dinner since most a turkey that’s improperly
turkeys are sold this way. Trudy prepared for the oveh.
Dougherty, Chester County If you purchase a com-
Extension home economist, mercially frozen stuffed turkey
reminds you that thawing the follow the directions for roasting
on the package. Do not thaw the
bird before cooking.
For frozen, unstuffed turkeys,
you have a choice of three
thawing methods. Use the one
that’s most convenient for you.
Defrost the turkey on a tray in
the refrigerator in its original
wrappings. Allow 24 hours for
each five pounds of turkey. When
the bird is pliable, take off the
wrapping, remove the giblets and
neck, cover with a damp towel
and refrigerate until ready to
roast.
CUSTOM
BUTCHERING
Corn fed beef.
Also Frankfurters and
Bolognas made.
Deer Butchering.
AMOS BAWELL,
Leola RDI, Pa.
656 6985
CATERING SERVICE
QOO QQI Q IF NO ANSWER CALL
OV£t~iJO IV 393 7641
MYER'S METERED
GAS SERVICE, INC. ||~¥?
PIG BROODERS
CHICK BROODERS
GAS SPACE HEATERS & FURNACES
WE HANDLE A COMPLETE LINE
OF GAS AND ELECTRIC APPLIANCES
Maytag - Caloric-Amana
and Other Well Known Brands
P 0 BOX 71
MANHEIM, PA 17545
Telephone (717) 665-3588
I \S v* IS* !/*
For Your Needs in New Holland
and Allis-Chalmers FARM \
EQUIPMENT \
.Waiver of Finance on all Hay & Forage Equip, until Next Season.,
We Offer A GOOD SELECTION OF NEW & USED EQUIPMENTV
\
AC 160 Tractor & Loader
FIRST CHOICE IN
MANURE HANDLING
_JL.
m a ■ . Business Phone Home Phone
NEW HOLLAIND 397 5179 6535020
L. H. BRUBAKER, INC.^
"WE CATER ANYWHERE, INDOORS OR OUTDOORS
2 LOCATIONS FOR BANQUETS
100 to 600 at the Farm & Home
tenter
1388 Arcadia Rd., Lancaster
Phone 392-4911
RECEPTIONS—BANQUETS
ANNIVERSARY PARTIES
PICNICS-BARBECUES-SALES MEETINGS
1106 MIUERSVTLLE fK , LANCASTER
AUTHORIZED DEALER for NEW HOLLAND and
ALLIS-CHALMERS
350 Strasbourg Pike
Lancaster. Pa.
Or you might prefer to thaw the
bird in cold water for six to eight
hours without opening the plastic
bag. Change the water frequently
or place the turkey under a
running tap. Never use warm or
hot water. When the turkey
becomes pliable, take off the
plastic bag, remove the giblets
and neck, cover with a damp
towel and refrigerate until ready
to roast.
To thaw by the third method,
leave the turkey in its original
wrappings, and wrap with
newspaper. Place in heavy brown
paper bag, seal and leave at room
temperature. The newspaper and
bag, insulate the turkey so that it
will thaw uniformly. Allow 16
hours thawing time for a 20 to 25
pound turkey.
Tips On Carving The
Thanksgiving Turkey
-Cool the bird for about 20
minutes before you start to
carve. During this period the
meat becomes more firm so that
the turkey doesn’t fall apart
during carving.
-Separate the leg-drumstick
and thigh-by holding the
drumstick firmly and pulling it
away from the body. At the same
time, cut through the skin bet
ween the leg and the body. With
skin cut, the entire leg will freely
pull away.
-To remove the leg, press it
away from the body. The joint
connecting the leg to the back
bone will often snap free or you
may easily sever it with your
knife point. Cut the dark meat
completely from the body by
following body contour carefully
with your knife.
- Slice the dark meat by placing
the leg on a separate plate and
cutting through the connecting
joint. You may slice the drum
stick and thigh individually. Hold
the drumstick with a napkin,
and tilt it to a convenient angle
while slicing toward the plate.
- To slice the thigh meat, hold
the piece firmly with a fork. Cut
even slices parallel to the bone.
-Prepare the breast for easy
slicing by placing the knife
parallel and as close to the wing
as possible. Make a deep cut into
the breast and cut to the bone.
This is your base cut and all
'breast slices will stop at this cut.
After the base cut, begin to
slice the breast. Start halfway up
the side, carving down, and
ending at the base cut. Start each
new slice slightly higher up the
breast. Keep slices thin and even.
alus-chalmers
Lancaster Farming, Saturday, November 17,1973—25
T ‘
Just a few days until
Thanksgiving and time to plan
the menu and count our
blessings.
Whether or not to kill and dress
another goose can turn into a big
discussion at our house. They do
look so pretty on the Conestoga in
front of our house.
And, I’ve raised more bushels
of pumpkins that I care to make
into pie; so, we’ll slice the neck
pumpkins and brown them in
butter. There are 16 kinds of
vegetables in the freezers to
choose from plus sweet potatoes
and squash in the cellar. I’ll trim
some celery, roast my peanuts,
open two jars of jelly and two of
pickles. The only thing I’ll need to
buy is cranberries as they are
traditional Thanksgiving fare.
In listing our menu, I’ve also
listed some of our blessings - the
good health to be able to grow and
prepare all these things which
have flourished on our farm
during the spring and summer of
1973.
XXX
There hasn’t been too much
game on our farm this year. The
answer might be found in what
our son Kenneth shot on Satur
day. He missed a pheasant but
saw a big red fox looping across
the meadow and managed to get
it after it jumped into the creek
and swam halfway across.
He used our aluminum boat to
retrieve it and hopes to get a nice
price for the fur. We’ve found a
den in the crevice of some big
rocks - it looks like a small cave.
Things like this are always of
Ida Risser
great interest to me.
I remember a particular tree in
my dad’s meadow which had a
hole in the base of the trunk. It
was always filled with water to a
depth of about 18 inches. And now
many years later I show it to my
children.
Another oddity of nature was
the one wild raspberry which
gave yellow fruit and grew along
the lane where we walked every
day as we took the cows to and
from the pasture.
Those were the days when I
was as light as a feather and
could run like the wind and win
races and outrun cows.
Plan Before Shopping
The first guides to cutting your
food bill are planning your
purchases before going to the
store, and making a shopping
list. According to Harold Neigh,.
Extension consumer economist
at The Pennsylvania State
University, if you fail to make a
list, you may do more impulsive
buying of out-of-season, high cost
products and snacks. And you
may forget to buy some of the
things you really need. This
means another trip to the store
where you’ll be exposed to items
you really don’t need.
One Woman To Another:
“Mabel, there’s something I just
must tell you about Grace Watson
before I find out it isn’t true.”
Vegetarians
Did you hear about the Belgian
vegetarians who married and rais
ed a couple of Brussels sprouts?