Thanksgiving, 1950’s Style

JedwardsMedia

2 days ago

Thanksgiving is almost here 🦃

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00:00it's news real food news turkey once only a fall and winter holiday star can now because of better

00:19ways of breeding a fact table dressed quick frozen be put on your table when you want it

00:25three hundred and sixty-five days in the year not just at Thanksgiving and Christmas but in June or

00:32July April or May and it's news too good news that now there's a turkey for every size family

00:4112 to 25 pounders for large families and a new 5 to 10 pound variety for smaller families

00:55with all this good news we in the Mary Gifford kitchen wanted to make sure that the information

01:03was made available to every homemaker so we prepared to send out a special service bulletin

01:08on the newest in round the year ways to buy and serve turkey one of the big headlines is that today

01:15instead of the long established way of getting a turkey only partially oven ready in a style known

01:21as New York dressed you can buy a turkey that is completely and immediately ready for stuffing

01:26and roasting that's the modern quick frozen table dressed turkey and the other headliners are the

01:33new Beltsville turkeys weighing only 5 to 10 pounds meal size small family size a new breed especially

01:42developed by the United States Department of Agriculture Experiment Station at Beltsville

01:46Maryland specially selected birds as are all these turkeys buttermilk and grain fed expertly completely

01:54cleaned the turkeys transparent wrap to keep in moisture all the fine flavor quick frozen in

02:01the larger ones labeled as to the exact kind of bird hen or tom exact weight shown on every bird

02:09table dressed ready for the oven ready at their peak of flavor perfection any time in the year

02:15that is news to compare costs between a new york dressed and one of these table dressed turkeys

02:24a new york dressed turkey was weighed as it is sold at the market with head and feet on viscera in

02:31this is the weight you pay for in such turkeys

02:37this is what you have left to cook

02:39here are the discarded parts

02:51the turkey has lost nearly one-fifth of its original weight

02:55when you buy a convenient table dressed bird of the same weight you pay only for the meat you can eat

03:14as you can see here so with a fine value story to feature into our bulletin go notes on how to give quick

03:23frozen table dressed turkeys treatment worthy of their fine quality first how to defrost

03:36if you have plenty of time let defrost gradually in your refrigerator in the regular food compartment

03:42allow 24 hours at least

03:53or if you're in a hurry put under cool running water for one to three hours

04:04when just pliable the leg can be moved turkey's ready

04:09and once defrosted don't refreeze turkey's a delicate food thaw and cook and eat

04:18now defrosted and flavor fresh the turkey's ready for the finest dressing giblet dressing

04:24first remove the parchment wrap packages of giblets

04:38place in salted water sufficient to cover

04:40be sure to get giblets from neck cavity

04:55and simmer one hour

05:06chop giblets fine for the dressing and save the broth for both dressing and gravy

05:14and here are the ingredients for a magnificently flavorful stuffing this quantity will be right for

05:24a 12 pound bird a six pound meal size bird would use just half as much

05:30three quarts of bread cubes are toasted the toasting really adds flavor

05:46over the toasted bread cubes pour a mixture made by browning lightly three-fourths cup of chopped celery

05:54and three-fourths cup of onion in three-fourths cup of butter or margarine

06:00then add one tablespoon of chopped parsley one tablespoon of salt

06:10one-fourth teaspoon pepper

06:16three-fourths teaspoon of poultry seasoning

06:19two-fourths cup of chicken

06:23the giblets

06:33and one and one-half cups of the rich giblet broth

06:38note especially this should moisten only lightly since the dressing draws moisture from the turkey itself

06:45and could become too soggy if too much liquid is added

06:53and now news on how to stuff and truss

07:07after rubbing the inside of the bird with one teaspoon of salt

07:11stuff the neck cavity first fold the wings close against the body

07:16pull the neck skin back over the wing tips and skewer thus

07:26stuff the body lightly

07:30that stuffing is going to swell so give it room

07:40put two or three toothpicks or skewers across the opening

07:52then lace with a cord the way a boot is laced cross the ends

07:57wind around the legs

08:07and draw the legs close together

08:12tying securely to the tailpiece

08:25the tailpiece

08:32for actual roasting the very best way is to put the bird breast down in a v-shaped roaster rack

08:39thus the sweet fat from the back can melt and run juicily down through the breast meat

08:46brush all over with melted fat halfway through the roasting turn breast up

08:55and there you are turkey ready to roast prepared exactly the same way whether this meal size beltsville or the larger bird

09:11here's a special news tip when the roasting time is given as so much per pound

09:19this means so much stuffed weight

09:22for an easy way to figure stuffed weight just add approximately one-fourth to the weight shown

09:28on the wrapper of your table dressed turkey say the bird weighs 13 pounds add one-fourth its weight for stuffing

09:37three and one-fourth pounds this adds up to 16 and a quarter pounds stuffed weight

09:43figure roasting time for this weight it's all here on the chart a 16 pound bird like this

09:5415 to 17 minutes per pound or about four and a half hours for the smaller six pound meal size turkey

10:0330 to 35 minutes per pound or about three and a half hours keep the oven low 325 degrees

10:21turkey goes with so many dishes with this dinner say for a sunday in march

10:27we suggest crab apple pickles buttered green beans mashed potatoes a crisp salad

10:40the turkey's out of the oven a meal sized beltsville five to seven pounds just right for a family of four

10:48to five and there it is eating ready

10:56the family's just as ready and there's that bird a delicacy to feature to make any meal festive

11:05easy to serve calendar round

11:21and cold turkey's good to keep ready in the refrigerator at any time

11:25in the same way you can have ever ready that other guest insurance a cold ham

11:39and about midnight there may be an extra meal slipped in for turkey nibblers only a fine roast turkey ready

11:48in the refrigerator that's eating that's living

11:56time for an impromptu father and son banquet on the side a chance to get together to share mutual tastes

12:03and so with the table dressed quick frozen turkeys available 365 days in the year

12:18that holiday bird has become your turkey any day in the week

12:24for in any size home at any time of the year sunday or monday june or january dinner or snack

12:32there's a turkey ready and waiting for any occasion meal size banquet size for you

12:42and now for that time of the year when turkeys are traditionally served thanksgiving or christmas

12:48once upon a time the only time people served turkey

12:53always popular so put in your order early

12:56a golden brown plump and juicy bird in the best of american tradition

13:10the family headliner as it comes to the table in all its glory turkey a dish that adds grace to every

13:18table a dish to be thankful for 365 days in the year

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