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HomeMy WebLinkAboutTimes Advocate, 1997-12-17, Page 17rkii". 411 cam' (t) >wvlrtkal ft; Frl k ex8 F1'rtI)L. ry)kn Second Section - December 17, 1997 `Tis the season for turkey - but so is spring and fall Gobble gobble. Joanne Maguire, in a sea of turkeys, says Hayter's sells about 20,000 tur- key's during the Christmas season. She said they raise about 115,000 turkeys a year. in this barn alone there are about 500 toms. Turkey for everyone. Hayter's worker Susan Brown, (right) and customers Marg Miller and son Jacob, hold s ie of the turkey products for sale in the retail section of the Isi, ,ss. Some of the items Hayters sells include turkey burgers, sausages, ground tri y and breast roast. Santa's lastSto�` Fill Up Your Stocking with SONY® Min -systems from 159.99 Discmans from $139. Sony Televisions sized from 20" to 60" SOUTHWESTERN ONTARIO'S HOME THEATRE HEADQUARTERS 63 Main St. S. Exeter Phone/Fax: 235-0003 By Chantal! Van Raay T -A Reporter DASHWOOD - Turkey is one of the most popu- lardishes for the holiday season. Many people anticipate Christmas dinner and the carving of a nicely cooked bird with all the fixings. The aroma of the kitchen is one that bursts with festivity, and arguably, Christmas just wouldn't be the same without turkey on a platter and mom or dad or uncle Fred carving the bird and portioning it out. But does turkey have to be seasonable, questions Hayter's turkey sales manager Joanne Maguire. Hayter's Turkey Products Inc. in Dashwood is trying to make turkey a meal people can enjoy all year round. They now offer turkey burgers, fillets, turkey sausage, breast roasts, schnitzel, nuggets, ground turkey and turkey breasts. Maguire believes people should eat turkey at least one day a week, mainly because turkey is a healthy alterna- tive to beef or chicken. It is low in fat and choles- terol, and leaner than chicken, explained Maguire. Many of her customers have realized this, and one regular customer in particular has made tur- key a number one choice meal for her family. Marg Miller is a regular customer of Hayters. She said turkey is recommended by breast cancer research because of its low fat and cholesterol con- tent, she decided to make turkey a year-round choice for her family. Miller has a high breast den- sity and advised people with the same condition to include turkey in their diet as well. "Breast cancer research has recommended a low fat diet," she said, "arid that's what Hayter's has." While including turkey in her diet, Miller said turkey is now a favored meal in her family. "Especially the marinated turkey breast," she said. "We'd prefer the turkey breast over steak. They're excellent." But as it goes now, turkey is most popular dur- ing the yuletide season. Maguire compared turkey sales to other seasons, saying at Easter they usu- ally sell 4,000 turkeys; Thanksgiving they sell 12,000 turkeys and at Christmas they sell about .20,000 turkeys. If people are going to buy the bird, they better know how to cook it Maguire said many people also call into the store for advice on cooking their turkeys, and how much turkey they should get for how many people. The most important thing she tells people is how .to prepare the bird before cooking it. "Because there's a lot of talk on salmonella poi- soning,•we advise people on the proper roasting times," Maguire said, adding one of the most important things to remember when preparing a bird is to put_cold stuffing into a cold bird, and then cook or refrigerate it immediately. "It's heat that promotes the bacteria," she said. Maguire also gives advice on how much turkey should be served. . "We recommend about three-quarters lb a per- „_,.RENTAL ArAinar.drAr Ar Air' 41/%411Pr . son, whereas tl•e turkey board. recommends about half a pound. But if people are going to be both- ered with cooking the bird, they're probably going to want leftovers," she said. . . Hayter's have been increasing their retail space since 1983; to make room for the demand of more - turkey and side dishes. - "People can come here and buy a turkey and everything else to go along with it," Maguire said. Some of the side products include stuffing, cranberry sauce, maple syrup and traditional cranberry -orange relish. Hayter's also offers a recipe book for those who have turkey leftovers - which many people nor- - malty do, said Maguire. Some leftover suggestions include turkey, broc- coli and corn soup, turkey burritos, chili turkey stew, stuffed turkey breast with cranberry glaze, spicy orange turkey stir fry; turkey pizza, turkey pasta primavera and turkey puffs. Obviously, turkey can be used for more than just roasting, although a roasted bird is always a treat around many homes at Christmas. Holiday nut stuffinci 1 Targe onion, copped 1/2 Ib fresh mushrooms, sliced 1/2 cup butter 1/4 cup pecans 1/4 cup filberts 1/4 cup almond slivers 2 cups dried bread crumbs 1/2 cup celery, chopped 1 tbsp poultry seasoning Directions: In a saucepan, combine butter, onion and mushrooms. Saute until tender. Add pecans, filberts and almond silvers and mix well. Remove from heat. In a Targe bowl add bread crumbs, celery and poultry seasoning. Gently mix the two combinations together and.then chill. Stuff cold dressing into cold prepared turkey cavity. `� Cranberry glaze 1 1/2 cups fresh Cranberry sauce or 14 oz can cranberry sauce 1/4 cup soy sauce 2 tbsp lemon juice - 1 tsp ground ginger 1/3 brown sugar 1 tsp dry mustard 1 clove garlic, minced Directions: Combine all of the ingredients together In a bown and mix well together. If grill- ing, apply glaze mixture cluing the last 15-20 min- utes. If oven roasting, apply during last 30-45 min- utes. This will over one whole roast turkey or 44. turkey parts. at the Doitcenter TOOL & RENTAL STOP MAKITA TOOL SALE i ur44,4607azie, 0 ON ALL MAKITA TOOLS AND ACCESSORIES IN INVENTORY FOR ALL YQLIR RENTAL NEEDS SEE LIS.. r EXETER 235-4441 PICK-UP AND DELIVERY SERVICE. AVAiLARI.