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Newspaper
Miniota Herald
Location
Miniota, Manitoba, Canada
Date
Jan 02, 1964
Page
2
The Poultry Products Institute explains turkey sizes and yields for holiday meals. Oven-ready birds weigh five to eight pounds while hens and toms reach up to 24 pounds. Plan servings at a half pound per person for uncooked weight or about five ounces cooked per serving. Smaller birds are younger and milder in flavor but still tasty.
Consumers in Canadian cities and towns rely on grade to judge turkey quality. Grade A is well fleshed with few defects, Grade B carries possible tears or bruises. The Poultry Products Institute advises buying by grade and explains how to tell age by the keel bone. Small birds are 14 to 16 weeks old. young roasters five to seven months. breeders 12 to 15 months.
The Poultry Products Institute of Canada says a big thaw begins two or three days before Christmas as thousands of pounds of frozen turkeys defrost. It recommends five hours per pound in a fridge under 40F, or one hour per pound in cold water, with bag intact and giblets removed to speed thawing.
The article describes drawing turkeys before cooking, then singeing off stray pinfeathers. It instructs checking body cavities for lungs or kidney bits, using a small flame with alcohol on a metal plate to singe, removing remaining pinfeathers, and cleaning the turkey inside and out. It notes drawing can be done days ahead and stuffing just before oven time.
Estimate stuffing by one cup per pound of turkey. Use to fill neck and body cavity and possibly bake extra in a covered buttered casserole. Bake casserole 30 to 40 minutes until flavors blend. Sprinkle a tablespoon of water over the surface before covering and baking.
The article explains common methods to tell when a turkey is cooked. It recommends using a meat thermometer to reach 165 degrees Fahrenheit in the center of stuffing or the thickest part of the leg. If no thermometer is available, it suggests the pinch twist test and, as a last resort, piercing with a fork to check tenderness.
Use a fork only to puncture skin sparingly to avoid juiciness loss. The pinch test checks softness when pressed. the twist test checks bone release. Remedy undercooked meat by ensuring no pink color and amber hues. tenderness aids slicing but moist meat remains flavorful.
An agronomist reports a 52 year experiment at CDA Indian Head Saskatchewan showing a nine year rotation including grass alfalfa wheat oats corn and fallow preserves soil organic matter at 9.3 percent while straight wheat drops to 8.1 percent. Fertilizer trials indicate higher humus soil yielded more wheat, while phosphorus levels limited gains.
A simple turkey dip uses leftover cooked turkey ground fine and mixed with salad dressing or mayonnaise and a splash of cream. Season with onion juice toasted almonds salt pepper and a dash of Worcestershire sauce for a flavorful, easy holiday snack served with crackers or chips.
An easy Yuletide dessert from the Poultry Products Institute describes meringue tarts that can be made in advance. Beat egg whites sugar vanilla vinegar water and baking powder then bake dry crisp in a 275 degree oven for about 43 minutes. Cool store fill with ice cream pie filling fruit or whipped cream for service. Yield 12 to 18 tarts.
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