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TURKEY TALKBUYING
THE BIRD When buying turkeys under 12 pounds, allow three-fourths to 1 pound per serving (ready-to-cook weight). When buying medium or heavy birds, 12 pounds and over allow Vt to V* pounds per serving. The actual number of servings depends on the quality of the turkey, correct cooking and carving skill. COOKING THE TURKEY...Clean, stuff and truss turkey; weigh; rub with buttet or vegetable shortening. Chill stuffing before adding to bird, if turkey is stored overnight. Place turkey, breast side up, on rack in shallow roasting pan. Top and sides of bird may be covered with fat-moistened cloth. Do not cover. Do not sear. Do not add any water. Place in 325 degree F. oven and roast according to weight. 6 to 8 lbs. - 3 to 3'/j hrs. 8 to 12 lbs. - 3-/2 to 4‘/i hrs.
12 to 16 lbs. - 4'A to 5V& hrs. ... 16 to 20 lbs. - 5'/2 to 6'/i hrs.
20 to 24 lbs. - 6'/2 to 7 hours.
HALF TURKEY...Place turkey on rack in shalloty roasting pan, skin side u^. Brush with butter or fat. Roast according to above chart.
CHOCOLATE
PEANUT BALLS
1 pound butter (room temperature)
2 pounds confectioner’s sugar
2 cups smooth peanut butter
12 ounces semi-sweet chocolate
Vi block parafin (2 oz.)
Mix first three ingredients and roll to size of a buckeye, approximately 1 inch in diameter. Chill. Melt chocolate and parafin in double boiler. With wood toothpicks, dip balls in chocolate mixture. Refrigerate. Yield: 16 dozen one inch candies. Recipe may be cut in half successfully.
Available at the VP1 Extension office: USDA Farmers’ Bulletin Pork, Slaughtering, Cutting, Preserving, and Cooking on the Farm.
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