B2o— Lancnter Farming, Saturday, November 21,1951
Ladies
Have You
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
MICROWAVING YOUR TURKEY
If you own a microwave oven you
may be wondering if you should
use it to cook your •holiday turkey
this year. Using the microwave
oven can considerably reduce
cooking time. Your turkey will also
be very juicy and tender. It will
brown naturally because of the
long cooking time, but will not
have the crisp skin that many
people associate with turkey.
On the other hand, for successful
results you have to give the bird a
fair amount of attention and
handling, and you may find con
ventional oven roasting more
suited to your needs
The largest turkey you should
cook m the microwave oven is 12-14
pounds. To be sure your turkey
isn’t too big for your oven, place
your turkey in the oven cavity and
turn it on all sides You need 3
inches of space between the turkey
and all oven walls, and should have
a minimum of 2 inches between the
top of the turkey and the ceiling of
the OVcn.
—Estimate the cooking time at
about 12-15 minutes per pound at 50
percent of full power (medium on
some ovens, simmer or defrost on
others ) Divide the cooking tune by
four.
—Place the turkey breast-side
down in a glass or other
microwave ovensafe baking dish.
—Tie legs and wings to the body
with string Shield protruding
parts with foil
—Cook for 1/4 of estimated tune,
turn turkey on its side and
microwave another 1/4 of the time.
Turn on other side and cook 1/4
time. Baste as needed. If some
parts are browning too fast, shield
these parts with foil. Leave foil in
place when you turn the turkey
—For the last 1/4 of cooking time
turn the turkey breast-side-up.
Using a microwave oven ther
mometer, check internal tem
perature. It should read 185*F.
after one minute. Other tests for
doneness are the leg moves freely
at the joint, or juices run clear
yellow when breast meat under the
wing is pierced with a fork or
skewer.
—Let turkey stand about 20
minutes under a foil tent before
calving.
It’s a good idea to remove pan
drippings as they accumulate.
Fatty drippings absorb microwave
energy and can increase cooking
time. This job is easiest done with
a bulb baster.
Never use a temperature probe
when roasting a turkey. Juices can
run down the probe and cause the
oven to turn off.
The biggest problem
microwaving a turkey is turning
the hot bird several tunes during
the cooking process. This is
probably best done with several
layets of good paper toweling,
rather than pot holders, to protect
yourhands
Cooking your turkey in the
microwave oven can save you
time, but it does involve some
extra work on your part. Decide
whether conventional or
microwave turkey roasting is best
for you this year.
CRANBERRYLORE
FASCINATING
Turkey without cranberry sauce
is nearly as unthinkable as
Thanksgiving without turkey. But
how many of us know the history of
this unique berry?
The wild cranberry is native to
open bogs and marshes from
Newfoundland to western Ontario,
south to Virginia and Arkansas
The major cranberry producing
states are Massachusetts and
Wisconsin
The plant itself is a slender,
creeping vine which grows from
six inches to two feet long. Its
small leaves are evergreen and its
pinkish flowers give way to the
fruit we are so familiar with.
The fruit is harvested in October,
just in time for Thanksgiving
preparations.
The cranberry has a fascinating
history. The Pilgrims first learned
how to prepare the fruit for eating
from the Indians. They called it the
vine "cranberry” because the
blossoms are shaped like the head
and neck of a crane.
The berries kept so long without
decay in those pre-refngeration
days and were prized so highly by
colonists that, according to early
Massachusetts history, ten barrels
of them were shipped back to
England as a gift to King Charles
11.
Cranberries are versatile fruit.
Besides the traditional jelly or
sauce we can use them to make
pies {cranberry, cranberry
chiffon, cranberry apple) muffins,
puddings, quick breads (cranberry
nut or cranberry-orange), and
sherbets.
In recent years, cranberry juice
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