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 2 of 7 · from the scan, no model involved
1. Buy the right size turkey: When turkeys are under 12 pounds, allow 3/4 to one pound per serving (ready to cook weight). When buying medium or heavy birds, 12 pounds and over, allow 1/2 to 3/4 lb. per serving.
2. Thaw turkey slowly: Leave bird in its original wrap. Place on a tray in the refrigerator. Allow one to three days for thawing.
3. Test for doneness: Turkey is cooked when thickest part of drumstick feels very soft when pressed between protected fingers. When using a meat thermometer, it should register approximately 180-185 degrees F.
4. Care properly for cooked turkey: Cool stuffing, meat and any gravy promptly. Refrigerate, each wrapped separately and tightly, at 35 degrees to 38 degrees F. Use gravy and stuffing within one or two days, and then heat thoroughly before serving. Serve cooked turkey meat within two to three days after roasting. Cooked turkey, properly wrapped, may be stored in the freezer for later use. Never freeze an uncooked, stuffed turkey or a roast stuffed turkey!
. If a whole turkey is too much for your family, consider purchasing a turkey breast. They are available whole, halved or quartered. For smaller portions, your butcher may cut fresh or frozen whole breasts into halves, quarters, steaks or cutlets. They can also be cut into cubes for steaks and kabobs. A whole breast usually averages four to seven pounds each.
For smaller turkey appetites, two pound turkey pan roasts are available. They are all—white, all— dark, or combination white and dark skinless meat. This seasoned loaf is found only in the frozen meat case
95.5%