Chicken, turkey, duckling or goose. MEATS POULTRY
The special flavor, texture and shape of poultry make it adaptable to many interesting dishes. Kathryn B. Niles of the Poultry and Egg National Board in Chicago very kindly gave us this information and pictures.
How to Roast Chicken, Turkey, Duckling or Goose
Have bird completely clean. Rinse with cold water. Pat dry. Rub cavity of bird lightly with salt. Just before roasting, stuff (p. 324), if desired, and truss.
1. Stuff body cavity lightly. Do not pack. (Stuffing will expand while cooking.) Fasten opening with skewers ... then lace shut.
2. Tie leg ends to tail. Bring cord crisscross over back around base of wings. Tie. Insert stuffing in wishbone (neck) cavity.
3. Fasten neck skin to back with skewer. Lift wing tip up and under back for natural brace when turned over.
4. Brush entire bird with cooking fat. Place on rack, breast up. Insert meat thermometer in breast, being sure that tip does not touch bone.
To test for doneness: Press fleshy part of drumstick between fingers, protected with paper or cloth; meat should feel very soft. Move the drumstick up and down, the drumstick should move readily or twist out of the joint. Meat thermometer should register 190° when turkey is done. Remove from pan and keep hot while preparing gravy with drippings in roasting pan.
Roast Turkey
Traditional for the holiday feast.
If you want a turkey between 8 and 15 lb., ask for hen. If you want one between 16 and 25 lb., ask for a tom. Allow 1/2 to 3/4 lb. ready-to-cook weight for each serving.
Prepare turkey for roasting (above). If you use a meat thermometer, insert it so the bulb reaches the center of the inside thigh or breast muscle. Place in preheated oven. Do not cover. For time and temperature, follow chart (p. 318). When light golden brown, place over turkey a piece of aluminum foil about 5" longer than turkey. Pinch foil at ends, pressing tightly to anchor it. Leave loose at top and sides.
When turkey is about 3/4 done, cut the cord or the band of skin holding the drumstick ends to the tail to release the legs. This permits the heat to reach the inside thigh to assure thorough cooking.
Half a Turkey
Skewer skin to breast to prevent shrinkage. Roast skin-side-down until 3/4 done (see chart). Remove from oven, place stuffing shaped to fill cavity on heavy paper on rack in pan. Place turkey overstuffing and continue roasting until done.
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