Choose your turkey then carve the easy way UNIVERSITY PARK - A happy holiday meal usually includes turkey. This year consumers have many forms of turkey to choose from. And, according to Penn State home economists, turkey and turkey products should meet the needs and tastes of everyone. The Mix-Mill automatic grinder/mixer makes fresh feed. It grinds and mixes up to five different ration ingre dients, automatically. It’s accurate, too. 98% to 99% accuracy on recipe propor tions. A remote electrical control panel gives you finger tip com mand of all mill functions. Operates unattended too, con trolled by modem electrical timers and switches. Mixing is by auger propor tioning, driven by trouble free steel gears. Just dial in Nam* Add rats City Stata □ HAVE A SALES REPRESENTATIVE CALL ON ME. □ PLEASE SEND MORE INFORMATION I annually faad: No. □ FARMER TAM ntc 1 Mountain Rd. Dillsburg,Pa 17019 CQ^ 717} 4329738 The most popular form again this year will be the ever-traditional whole turkey, roasted for hours to a golden-brown and served with all the fixings. You can buy whole turkey either fresh or frozen. Expect to pay a premium price for fresh, unfrozen the proportions desired for your feed rations and let Mix-Mill do the rest. Select the exact amount of feed required day-after-day at the push of a button. A daily ration of fresh feed generally gives dramatic increases in rates of gain. So make your next move to Mix-Mill. See your Mix-Mill distributor soon. He’s full of fresh ideas on making feed. 1 For more information on a total labor/cost savings system, use this coupon today!! Zip Coda Hogi No. Dairy No. □ DEALER turkeys, since they must be processed during the rush period prior to a holiday. Fresh turkey can be held at refrigerated temperatures for approximately one week after slaughter. Since frozen turkeys have been rapidly frozen immediately after slaughter, they retain their quality well during storage. A new twist to the whole turkey has appeared in the past few years. You can buy turkey frozen with a seasoned stuffing already in the body cavity. The stuffing is prepared under sanitary conditions and is ideal for those who don’t have a favorite recipe. You roast a VISIT | Thelnt Agricultural Expo In West Berlin Participate In A Guided Tour Of Germany. For Detailed Information & Reservation Forms Write GERMANIC LANGUAGE AND CULTURAL CENTER Box 636 Nuremberg, Pa. 18241 Phona Baaf Poultry □ STUDENT prestuffed turkey in its frozen state with little ad vance preparation. These turkeys must NOT be allowed to thaw before placing in the bven to roast. Another concept is the self and the deep-basting turkey. An oil-type product, such as corn oil, margarine or butter, is added to the turkey meat to add succulence and greater flavor. In the self and deep-basting process, the mixture bastes with the meat and skin surface, leaving you free to enjoy your guests while the turkey bastes itself to a golden brown. If you prefer just breast or dark meat, or want ad ditional meat to go along with the whole bird, turkeys are sold in parts in the frozen meat case. Because of the added labor costs and meat content, turkey parts cost a little more than whole turkeys. Penn State explains that there are a variety of turkey products available that involve little or no waste which are ideal for a small family. The boned and tied turkey consists of light and dark meat surrounded by a natural skin cover. The advantages of this type of turkey are a shorter cooking time and no bones or trimmable waste. Because of the labor involved in separating the meat from the bone and the processing necessary to put the product into final form, boned and tied turkeys also cost more than whole turkeys. Another no-bones-or-waste products is the turkey pan roast. The meat portion consists of a light and dark meat portion which has been mixed with binding *s % * V & WE HAVE EVERYTHING YOU NEED FOR A DAIRY HEALTH PROGRAM! I ★ PREVENTION & TREATMENT PRODUCTS * i ★ pennfield feeds ELMER M. SHREINER Lancaster Farming, Saturday, November 19,1977 materials and formed in an aluminum pan with a natural skin covering placed on top. The pan roast may also include the cost per pound to decide the best buy in pan roasts. Still another type of boneless turkey meat product is processed in a pear-shaped ham-type can, which can be roasted with little advance preparation. The frozen turkey and gravy concept is also ideal for a Thanksgiving meal. Slices of turkey are placed in aluminum pans and covered with gravy. All you need to do is reheat it prior to ser ving. There are a variety of forms of turkey to choose from for your holiday meal. Select one that is just right for you, your family and friends. And once, the right turkey is chosen, the question will be, who’s going to win the annual battle of carving the meat at holiday meals. Penn LET US DEVELOP A DAIRY FEEDING PROGRAM JUST FOR YOU! T/A GOODS FEED MILL R.D. 1. NEW PROVIDENCE. PA. PHONE- (717) 786-2500 Slate offers a method that can make carving a turkey a graceful and easy task: -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 between 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 backbone 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 NOW HANDLING: PENNFIELD FEEDS MOPRO LIQUID PROTEIN And a complete line of animal health products and supplies. YOUR FULL SERVICE DEALER ★ (Continued on Page 110) 109
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