WHEN CHOOSING THE TURKEY.
POINTS TO REMEMBER. Moderate-sized turkeys are usually more tender than very large ones. lien birds are more generally chosen for boiling on account of the whiteness of their flesh. Cock birds are usually roasted. The skin and flesh oi' a turkey should be white, never violet; the legs smooth arid black; the length of the spur in the male bird indicates its age. The wattles should be bright red, and the end of the breast bone when felt is pliable and tender in a young bird. The breast should feel firm and lull. If freshly killed," let the bird hang for three or four days before cooking it. Stuffings and accompaniments to roast turkey 1. Sausage Forcemeat. —Garnish dish with sausages or forcemeat balls. Hand bread sauce and brown gravy. Serve boiled or baked ham or tongue. 2. Veal Forcemeat,—Garnish dish with forcemeat balls. Serve ham or tongue. Hand bread sauce and brown gravy.
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https://paperspast.natlib.govt.nz/newspapers/NZH19281224.2.168.19.13
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New Zealand Herald, Volume LXV, Issue 20137, 24 December 1928, Page 5 (Supplement)
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158WHEN CHOOSING THE TURKEY. New Zealand Herald, Volume LXV, Issue 20137, 24 December 1928, Page 5 (Supplement)
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