Clinton News-Record, 1983-12-07, Page 38P®B® 12
X-10 Interplay Systems The all -in -one high performance audio system.
Features slim, vertical styling, linear tracking turntable, AM -FM stereo, six
preset FM stations, cassette deck with exclusive Music Program Selection
System feature, 3 -way speakers and much more.
NOW SPECIALLY PRICED AT JUST .. .
S77LL THE
BEST
MITSUBISHI®
CONSUMER ELECTRONICS
GROVES
nEat AND APPLIANCE CENTRE
riv ir�wn
"We do our very own service"
10 HURON STREET CLINTON
482-9414
a
practical
gift
Atg
6h L tAc pO1-p`l
ome CateBuadMg Centree
vo
Pntth.Orta
oe527,p9,o
GEa1 IF IG
FTE ENT `1 LES
TOO
JEloGiAp 4O
vaeSENt �� 9Y
A practical and
thoughtful gift for that
`6hard-to-buy' for" person
on our Christmas list
LT
Home Core Building Centre
40 Wellington
CLINTON - 482-3405
SEAFORTH - 527-0910
eCH'r
,II:e
stras turkey
to perfectisn
To roast turkey, place on a rack in a
shallow pan and brush with butter or cook -
Turkey is a central part of many
Christmas dinners. However, improper
handling can spoil the festivities, says
Monica Beaumont, foods and nutrition
specialist with the Ministry of Agriculture
and Food's rural organizations and services
branch.
Turkey may be purchased either fresh or
frozen.
If you buy a fresh turkey wrap it loosely
with foil or waxed paper and place the
turkey in the coldest part of the
refrigerator. Cook in two to three days.
If you buy a frozen turkey, tnaw bt in the
original plastic wrapper to protect the meat
from contamination. A frozen turkey can be
thawed in the refrigerator, in cold water or
at room temperature.
The refrigerator is the ideal place to thaw
the bird. Allow about 10 hours per kilogram
(five hours per pound).
The cold water method takes about two
hours per kg ( one hour per lb. ). Immerse
the turkey in cold water and occasionally
change the water.
To thaw the bird at room temperature,
place the wrapped turkey in a brown paper
bag or cover it with a towel. The bag or
towel will keep the surface cold while the
bird is thawing.
Once the bird is thawed, refrigerate and
cook within 24 hours. Never leave the thaw-
ed bird sitting at room temperature, she
salt's.
To prepare, remove the plastic bag from
the tukey's cavity. Simmer the neck and
giblets in salted water until tender (about
one to two hours) and use in soup or gravy.
Season cavity or stuff with your favorite
stuffing.
If you plan to stuff the turkey allow 125
millilitres (one-half cup) stuffing per one-
half kilograrn (one pound) of turkey. Stuff
turkey just before roasting to prevent
bacterial growth. Stuffing should be loosely
packed to allow heat to penetrate more
quickly.
ing oil. Cover loosely with foil leaving open
at sides. Roast bird at 160 degrees Celsius
( 325 degrees Fahrenheit) . Temperatures
lower than 150 degrees Celsius (300 degrees
Fahrenheit) are not safe. The turkey is
cooked when the centre of the stuffing
reaches a temperature of 70 degrees Celsius
( 160 degrees Fahrenheit) or for an unstuffed
bird when the thickest part of the thigh
reaches a temperature of 85 degrees Celsius
(185 degrees, Fahrenheit ). If a meat ther-
mometer is not available use the following
chart as a guideline. The turkey is cooked
when the thickest part of the drumstick is
very soft and the whole drumstick moves
easily at the joint.
kg
three
four
five
seven
nine
11
Cooking Times
Turkey Weight
Cooking Time) Hours )
3'2 to 4
4 to 43/4
41/2 to 51,4
51,4 to SIX.
53/4 to 6'/2
61/4 to seven
lbs.
seven
nine
11
15
20
24
For a golden brown color remove the foil
for the last 15 minutes to 30 minutes, and
baste.
After serving, remove the stuffing from
the turkey and refrigerate it. Remove the
cooked meat from the bones and store in the
refrigerator for three to four days, or in the
freezer for one month.
Say "Hello" to a
Great Gift Idea
Buy someone a new
Master Membership in
the CAA AutoClub this
Christmas. When you do,
we'll give you a HANDY
ELECTRONIC Telephone
as a gift
Value `24.95
The CAA AutoClub Membership
is a gift your loved ones will
appreciate this year and all year through.
Offer expires Dec. 24/'81
NOT TO BE USED TOWARDS AN ASSOCIATE MEMBERSHIP OR RENEWALS