Carving and Roasting a Turkey

Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.

Wednesday, November 27, 1929

Subject: "Turkey and Cranberry Sauce." From Bureau of Home Economics, U.S.D.A.

Bulletin available: "Aunt Sammy's Radio Recipes."

I received a very pathetic letter this morning, a very very pathetic letter from a young husband. He has to carve his first Thanksgiving turkey, tomorrow evening, at 6:30 sharp. He has never carved a turkey before. In fact, he has never carved anything, and he thinks a turkey is a rather complicated piece to begin on, especially since there'll be a "gang" of relatives on hand, to watch his first performance.

Well, young man, keep a stout heart, a stiff upper lip, and a steady hand. With these, and a good carving set, with a sharp knife, you'll get along fine. Be sure the platter is large enough to hold all the turkey, when it's carved. It doesn't pay to do your turkey-carving in a limited space.

Before I broadcast the regular Thanksgiving dinner, perhaps I'd better give you some directions for carving a fowl—turkey, duck, goode, chicken, or whatever you have to carve. I know this is a little out of order, talking about carving, before we have the menu, but then this young man may be in a hurry, and perhaps he can't wait to hear about the roast turkey and cranberry sauce.

Do you have a notebook? If it isn't in your vest pocket, look in your coat pocket. No? Then try your hip pocket. Hot there, either? Look in your overcoat. There—I knew you had a notebook, somewhere. Perhaps you'd better write these directions, for carving a fowl:

First, have the fowl on its back on the platter, with its neck to the left.

Second, insert the carving fork at the point of the breast bone, holding the fork firmly with the left hand.

Third, cut off the leg. (Sounds brutal, doesn't it?) To cut off the leg, cut through the skin separating the leg from the body. Pull back the leg with the knife, and disjoint from the body.

Fourth, lay the disjointed leg on the platter, and separate the drumstick from the thigh, cutting from the inside. If the foal is large, and you want to make more pieces, cut the meat from the thigh bone.

Fifth, cut off the wing. To do this, cut down from the top to the joint that attaches the wing to the body. Then insert the knife under the wing, and cut through the joint. Then insert the knife under the wing, and cut through the joint.

Sixth, carve the breast meat into thin slices.

Next, serve a piece of white meat and one of dark to each person, unless a preference is expressed. Serve stuffing with each portion of fowl. If necessary, make an opening below the breast bone, in order to remove the stuffing.

That's all there is to it. When you are through serving, place the carving knife and fork neatly on the platter. Before you ask a guest to take a second helping, carve a few extra portions of meat. Don't carve more than is necessary, because cut meat dries out quickly.

How let's write our menu: Roast Turkey or Duck, with Savory Stuffing; Buttered Whole Hominy: Brussels Sprouts, or some other green-leaf vegetable; Celery and Olives: Cranberry Sauce; Grape and Orange Salad, with Crisp Wafers; Pumpkin Tarts with Puffy Meringue on top.

There's a large crop of turkeys this year—an increase of about 9 per cent over last year's crop. Thirty-one of our 48 states have a good supply of turkeys. Of these 31 states, 27 show an increase over last year. Pretty good news, for the turkey-loving population.

Well, we're more interested in roasting turkeys today, than in counting them. And I'm going to give you some points on selecting and cooking a turkey. (Read slowly.)

Select a young turkey weighing from 12 to 14 pounds. Dress, remove all pin feathers, and the oil bag. Wipe the inside of the turkey, and sprinkle with salt and pepper. Pill the cavity with hot stuffing, but do not crowd the stuffing in tightly, or it will not have the light fluffy consistency so many persons prefer. Fold the wings back on the neck. Tuck the legs into a band: of skin and flesh below the tail, or tie or skewer them down. Sew the cut surfaces, so the dressing will not fall out, or become moist when basted.

After the turkey is stuffed and trussed, rub the surface with butter, and sprinkle with salt, pepper, and flour. Lay a piece of fat over the breast bone and put the turkey on a rack in a covered roaster. Put a small quantity of water in the bottom of the pan. Cover and put in a hot oven (about 450 degrees F.) for 1/2 hour or longer, until the turkey is lightly browned. Reduce the oven temperature to 375 degrees F. and continue the cooking for 2 or 2-1/2 hours longer. It is sometimes necessary to baste the turkey with the drippings, even though a covered pan is used. The turkey should be turned first on one side and then on the other, during the cooking, so that it is browned well all over and the breast does not become too brown or dry.

A good way to test a turkey for "doneness" is to pierce one of the legs near the breast bone. If the liquid does not show a red tinge, the turkey is ready to serve. Another test is to lift the wing and see whether it would be easy to disjoint in carving. Place the bird on a large hot platter, remove the strings with which it is sewed, and garnish with parsley.

If you find that the turkey will not hold the full quantity of stuffing you prepare, place the stuffing in a greased baking dish, bake until brown, and serve with the turkey.

We'd better read this menu again: Roast Turkey or Duck, with Savory Stuffing; Buttered Whole Hominy; Brussels Sprouts, or some other green-leaf vegetable; Celery and Olives; Cranberry Sauce; Grape and Orange Salad with Crisp Wafers; and Pumpkin Tarts with a puffy meringue on top.

The Grape and Orange salad will be attractive. Use Malaga or Tokay grapes, and slices of orange with the seeds removed.

The pumpkin tarts, with a fluffy meringue on top, are a little change from conventional pumpkin pie. Just before the tarts are served, add a spoonful of bright jelly to each.

Bureau of Home Economics, Turkey and Cranberry Sauce, U.S.D.A, 1929.

U.S.D.A.

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