42. PREPARATION OF TURKEY.--The preparation of a plucked turkey for
cooking is almost identically the same as that of a plucked chicken.
Begin the preparation by singeing it; that is, hold it over a flame and
turn it so that all the hairs on the skin will be burned off. Then look
the skin over carefully, remove any pin feathers that may not have been
removed in plucking, and wash it thoroughly. Next, cut off the head,
leaving as much of the neck as possible. Draw the tendons from the legs
as in preparing chicken; the ease with which this can be done will
depend greatly on the length of time the turkey has been killed. Then
cut off the legs at the first joint above the foot.
Having prepared the external part of the turkey, proceed to draw it.
First, remove the crop by cutting a slit lengthwise in the neck over the
crop, catching it with the fingers, and pulling it out. Next, cut a slit
between the legs, below the breast bone, and draw out the internal
organs. Clean and retain the giblets. Remove the lungs, wash out the
cavity in the turkey, and cut off the oil bag on the back, just
above the tail.
Turkey prepared in this way is ready to stuff and roast. It is never cut
into pieces in the ordinary household until it has been cooked and is
ready to serve. Directions for carving are therefore given later.
43. PREPARATION OF DUCK AND GOOSE.--The preparation of duck and goose
for cooking does not differ materially from that of turkey or chicken.
Like turkey, duck or goose is generally roasted and not cut up until it
is ready to serve. It will be well to note that young ducks are covered
with small feathers, or down, which is very difficult to remove.
However, the down may be removed by pulling it out with a small knife
pressed against the thumb. When the down is removed, proceed with the
preparation. Singe, wash, remove the head and feet, draw, wash the
inside of the bird, and remove the oil sack. Goose may be prepared for
cooking in the same way.
44. PREPARATION OF SMALL BIRDS.--Squabs, partridge, pheasant, and other
small birds are usually cooked by broiling. To prepare such a bird for
cooking, singe, remove any small feathers that may remain, wash, remove
the head and feet, and draw, following the directions given for drawing
chicken. When it is thus cleaned, lay the bird open. To do this, begin
at the neck and cut down the back along the spine. If desired, however,
the bird may be cut down the back before drawing and the entrails
removed through the cut down the back. Finally, wash the inside and wipe
it dry, when the bird will be ready for broiling.
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