NEWS photo Mike Weketieid

PARK Royal Super Value meat manager Gary Beck
with one of the thousands of fresh turkeys that will
be sold on the North Shore in the next week. Food
columnist Jullus Pokomandy reports the popular
bird is an excellent source of protein, niacin, and a

good source of

A 3 oz. (90 g) serving

contains 68 mg of cholesterol.

Talking turkey
time of year

TURKEY prices are at
a favorable level this
year. :

The farm ‘gate. value of
B.C. production will exceed
$30 million in 1996 — or
about 15 million kg of
turkey, eviscerated weight.
The B.C. production is 12%
of the national output,
employing 100 British .
Columbians in 56 turkey’
farms.

The average farm pro-
duces about 34,000 turkeys
each year.

Turkey meat is an excel-
lent source of protein,
niacin, and a good source of
phosphorus. A 3 oz. (90 g)
serving contains 68 mg of
cholesterol.

Some of the questions
consumers ask this time of
year relate to the production
and safe cooking of these
birds.

First, there are no
growth hormones used in
turkey production in Canada
— they are not legal.
Antibiotics in the feed are
administered at minimal lev-
els, but well before the birds
are marketed this practice is
discontinued.

There are no detectable
residues of antibiotics in
99.7% to 100% of the

Canadian turkey samples the *

Agriculture and Agri-Food
Canada test each year.

The fast documented sal-
monella incident from cont-
aminated turkeys happened

six years ago. This food-
borne illness is in retreat in
B.C., but we should be vigi-
lant. 2

Turkey producers are
committed to market a safe,
high quality product. It is in
everyone’s interest.

We, the consumers,
should handle and cook our
turkeys properly.

Here are some purchas-
ing and roasting sugges- .
tions. Select a nice B.C.
grown turkey for your’.
Christmas table this year.

If possible, use a fresh
bird — one not previously
frozen.

Buy about 300 grams
(.66 Ibs.) of raw turkey per
person. An cight kg (or
about a 16 !b. turkey)
should be plenty for 18-20
people, especially if some
are children.

Before roasting wash the
bird well in cold water. Pat
dry with a clean towel. Rub
the bird with your favorite
seasoned salt, pepper and
poultry seasoning inside and
out.

Roasting the turkey with-
out stuffing will reduce the
roasting time by about §
minutes per 500 grams of
weight.

If you purchase a froven
turkey thaw the bird ina
roasting pan (still wrapped)
in the refrigerator. Allow 5
hours per pound of turkey.
Our 16 Ib. bird, if bought
frozen, should take about 3
days to thaw. Never thaw
turkey, or any poultry at
room temperature. And of
course, never refreeze raw
turkey; cook it up and then
store it.

Our cight kg turkey,
stuffed, will need about 5.5
hours roasting time in a 160
C (375 F) oven. Before
placing it into the pre-heat-

See Business page 22

South American

Bananas

Many

[pete C

COUPONS

FRESH FRUIT & VEGETABLE MARKET
NAVEL ORANGES Poke
MaciNTOSH APPLES

BANANAS all

CAPILANO MALL i =

FOODS
L7D.

Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, etc.
FRESH MEAT « DELICATESSEN - IMPORTED CHEESE
Canned Fish imported from Denmark — Candies - Remodade

Fresh

Baker
Potatoes

19°

In-Store Specials
Prices effective Dec 18-22 at Park Royal,
New Westminster and Burnaby locations only

ERR SIAL or? seo

Sages

al City Centre (Oth & Git), New Wes!
Bichaond

ALL IMPORTS

15-Dec 31 95