A FEW POINTS ABOUT TURKEYS
The Christmas turkey, either for roasting or boiling, should be a uenbird—the meat is whiter and more tender. If you are having a large party, choose two fairly small' turkeys—about eight to ten pounds is an ideal size—rather than one large one. They don’t look so impressive but they taste infinitely better! An eight-pound turkey will take about two hours 50 roast. Don’t forget about it for a moment, and baste it very often. A dried-up turkey makes the most depressing food. For the last basting sift a little flour over the turkey and baste with an ounce of butter, which gives a brown and appetising look to the skin. Stuffings are very important. The time-honoured sausage meat 'j the simplest to prepare, but chestnut stufllng gives very little extra trouble. You merely add chestnuts, boiled whole till tender and carefully skinned, to the sausage meat, without breaking the nuts. The flavour is ideal with the turkey.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HBTRIB19291211.2.75
Bibliographic details
Hawke's Bay Tribune, Volume XIX, Issue 305, 11 December 1929, Page 9
Word Count
162A FEW POINTS ABOUT TURKEYS Hawke's Bay Tribune, Volume XIX, Issue 305, 11 December 1929, Page 9
Using This Item
NZME is the copyright owner for the Hawke's Bay Tribune. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.