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Letter To Editor
Sarah,
I surely enjoy your son-in-laws cartoons. Look for that first every week.
Mis. Mary H. Winfrey
Thanksgivinj Bird
By Miss Kay Webb
The end is growing near for thousands of a native American game bird. Wild turkeys were once numerous throughout the countryside and provided many a meal for the pioneers of our country. Today technology has advanced the production of domesticated birds that meet the demands of the consumers. We associate turkey with the Thanksgiving because of the traditions of our ancestors. Due to the discovery and use of freezers the birds are available year around in a variety of forms. Whether you buy or shoot your turkey this year, be sure to store and cook your bird under the correct conditions. When thawing turkey, it is best to thaw it in the refrigerator; but if space or time is nmiiea, put tne turkey in a double weight grocery bag on the kitchen counter. This will help the exterior from spoiling while the interior is thawing. Turkey may be kept uncooked in the refrigerator up to one week and in the freezer up to one year. Do not stuff your bird before freezing. This condition will encourage the growth of bacteria and could cause illness. Turkey is one of the most economical sources of high quality protein. Smart shoppers like to get an early start so they can pick from the best for their turkey dinners. For further information on the preparation of turkey and other poultry ask for Publication 3, Chicken and Turkey in Delicious Ways at the Extension Office.
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