Collection search - Roast Thanksgiving Turkey in Less Time

Record information – Brief

1

Roast Thanksgiving Turkey in Less Time

Item number (ISN):

562663

Hierarchical level:

Item (Accession level)

Item number (ISN):

562663

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

Link to this record

Add to My Research

Link to this record

This link identifies the web page describing this particular record. Unlike the temporary link in your browser, this link will allow you to access, and reference, this page in the future. To link to this descriptive record, copy and paste the URL where ever needed (wiki, blog, document).

Sign in

Sign in to start saving records using My Research

Sign in
Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-10 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Marietta Hildreth

Description:

Show detail Hide detail

Your Thanksgiving turkey will cook to perfection in less time this year. After extensive tests at Agriculture Canada, Ottawa, new times have been established for roasting turkey, assuring you that your bird will be golden and juicy. The oven temperature is the same, 325 F, but it's the length of time that is different. When cooking small whole turkeys, from 8 to 10 pounds, the length of time is approximately the same as the former roasting times of 3 to 4 hours. However, if this Thanksgiving you're planning to cook a 20 or 24 pound turkey you'll find quite a difference in the cooking times. A 20 pound turkey will take between 5 3/4 and 6 1/2 hours, a 24 pound turkey 6 1/4 to 7 hours. That's 1 to 2 hours less than former roasting times. The roasting method for the turkey is breast side up on a rack in a shallow roasting pan. The turkey is brushed with butter or oil, sprinkled with salt and pepper and covered loosely with aluminum foil. The edges of the foil should be tucked under at the ends but left open at the sides. Near the end of the roasting time the foil is removed to finish browning the turkey. The most accurate way to tell when the turkey is cooked is to use a meat thermometer. In a stuffed turkey, insert the thermometer in the center of the stuffing and when the temperature records 165°F, the turkey is cooked. When cooking an unstuffed turkey place the meat thermometer in the thigh of the bird and at a temperature of 185°F the turkey is cooked. <1mn 54s>

Language:

English

Notes:

Show detail Hide detail

1. Description based on script.

Detailed holdings information:

Show detail Hide detail

Vault ISN:

935972

Format:

SOUND

Location number:

1978-0095/1007

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

You can order materials in advance to be ready for you when you visit. You will need a user card to do this.

Cannot visit us on site? You can purchase a copy to be sent to you. Some restrictions may apply.