Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 3 of 7 · from the scan, no model involved
beautiful, golden brown, ready to carve and eat turkey.
DO NOT THAW AT ROOM TEMPERATURE. Leave turkey in the original bag and use one of the following methods: If you’re not in a hurry: Place on • tray in the refrigerator for three to four daya (24 hours for each live pounds of turkey). Fastest method: Cover with cold water, changing water frequently. Allow 1/2 hour per pound of turkey. Refrigerate or cook turkey as soon as thawed. For maximum eating quality, refreezing uncooked turkey is not recommended. Commercially stuffed turkeys should not be thawed before roasting. Follow the instructions printed on the bag.
The turkey can be prepared and roasted much more quickly if it is not stuffed. If dressing is desired, it can be prepared separately and baked in a covered casserole for the last hour with the turkey.
If you prefer to stuff the turkey, spoon stuffing loosely into the body and neck cavities prior to skewering neck skin and replacing legs in hock lock or skin band.
To Roast: Place turkey breast-side up on rack in shallow open roasting pan. If a meat thermometer is used, insert into center thigh next to but not touching the bone. Place a “tent” of lightweight foil, shiny side down, loosely over the turkey to prevent overbrowning. Roast in 325 degree oven. Turkey may be basted. Foil may be removed diming the last half hour for a final browning. Roasting time at 326 degrees varies according to weight jf the turkey and whether it is stuffed ir unstuffed.
For leftover holiday turkey, Ms. Whinnery recommends the following VDACS repipe. . _
. v _
79.2%