Capon Brings Top Dollar MANHEIM —Elevefl-yCar-old Larry Kreider, Manheim, garnered $191.26 for his pair of matching birds at the local Rotary Club Capon Auction on November 10. The grand champion capons were the first Kreider has grown and entered in competition. Kreider, the son of Caleb and Connie Kreider, chose the winning pair from his flock of 127 birds. Each prize-winning bird, weighed 11 'A pounds dressed and was sold to Harry Wiggins of Wiggins Asphalt and Paving Company in Manheim. During the auction, eighteen birds, dressed and ready for holi day ovens, were sold for a total of $800.78 which represents an aver age of $44.49 per bird. Exhibitors were members of the Elm-Penryn and the Lititz and Mastersonville 4-H clubs. Jay Irwin, county extension agent, served as judge of the annu al event which the Rotary Club sponsors to provide closer commu nication with business leaders and children and to develop a better community. Auctioneers were J.M. Witmari and Luke R. Witman of Manheim. * Know Your Turkey’s Name Check the name when you choose your holiday turkey. It’s your clue to tenderness because the name indicates the age of the bird. Young Tom, Young Turkey or Young Hen all refer to tender meated birds. Broiler or Fryer are also names for tender birds. Tom Turkey or Hen Turkey on the pack age means an older, tougher bird is inside. Moist heat methods Of cooking will make these turkeys more tender. * Stuffing Safety If your turkey stuffing recipe calls for raw egg, use caution. Don’t stuff your bird until shortly before cooking. Best yet, cook the stuffing separately, basting occa- Lancaster Farming, Saturday, November 21, 1987-823 Turkey Tips sionally with the turkey juices, * Doneness Test There’s no substitute for a meat thermometer, but many exper ienced cooks use an additional test-known as the “feel” test. Turkey is done when the thickest part of the drumstick feels soft when pressed between protected fingers, and the drumstick moves easily up and down. * Fresh Turkey You can hold chilled fresh turk ey in the coldest part of your refrigerator for one or two days from time of purchase or up to a week after slaughter. Be sure any wrappings are loose enough to allow some air circulation. Remove giblets-heart, gizzard, and liver. Wrap loosely and store separately. It’s wise to cook these more perishable parts promptly. * How Big Should A Turkey Be? That depends on how many peo ple you plan to serve, and how well your family likes turkey leftovers. If you allow at least one pound of turkey per person, you’ll be assured moderate leftovers. * Turkey Freezing Guidelines If you plan to freeze turkey, use this freezing guide: one month for slices or pieces; six months for slices or pieces covered with broth or gravy; and six months for turkey casseroles. * Turkey Safety Tips Always refrigerate or complete ly cook your turkey immediately after thawing it. If you choose to stuff your thawed turkey, wait until just before roasting. Com mercially stuffed frozen turkey should never be thawed before cooking. Remember that microorganisms-the kind that cause food poisoning-need only moisture, food, and warmth to multiply. Never let your turkey sit out at room temperature for more than a total of 2 to 3 hours. This includes thawing, preparation, standing, and serving time. ♦ Leftovers Store leftover turkey, stuffing and gravy separately in the refrigerator. Use turkey in 3 to 4 days; stuffing and gravy in 1 to 2 days. Serve turkey hot or cold; heat stuffing thoroughly; bring gravy to a rolling boil. * Thawing Your Turkey Safely DO NOT thaw your turkey on the kitchen counter. You’ll greatly increase your risk of food poison ing. The safest method for thawing your turkey is in the refrigerator. Thawing in cold water is okay if you follow the correct procedures. Thawing Time in the Refrigerator Whole Turkey 8 to 12 pounds 1 to 2 days 12 to 16 pounds 2to 3 days 16 to 20 pounds 3to 4 days 20 to 24 pounds 4to 5 days Pieces of Large Turkey half, quarter, half breast-1 to 2 days Thawing Time in Cold Water (Whole Turkey) Protect the turicey in its original wrapping or a plastic bag. Place in a large container or sink and cover with cold water. The water will need to be changed frequently to assure safe but effective thawing. Usually this means every 30 minutes. Bto 12 pounds 4to 6 hours 12 to 16 pounds 6 to 9 hours 16 to 20 pounds 9 to 11 hours 20 to 24 pounds 11 to 12 tours
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