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Newspaper
Brady Standard
Location
Brady, Texas, United States of America
Date
Nov 28, 1969
Page
2
Mrs Vyvien H Duncan offers tips on buying poultry for holiday meals. The amount depends on servings, meat yield, cooking and serving method, and whether leftovers are desired. Ready to cook whole turkey yields vary from % pound per serving to 2-3 pounds per serving when frozen and stuffed.
Guidance on thawing in cold water or refrigerator, choosing age labels for turkeys, ready to cook poultry options, handling to prevent spoilage, and roasting methods with foil and drippings for juicier meat. Includes time frames for thawing and safe cooking practices.
The Brady schools cafeteria presents a weekly menu from December 1 to December 5. Monday features Frito pie pinto beans green salad Sally Lunn bread and peach halves with carving. Also notes approximate turkey roasting times.
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