Inquisitive Coo SUE WILSON ANNE GARDINER Turkey carving needn’t be a chore THE TENDEREST turkey was surely that cooked by the novelist Morton Thompson, who declared “*You do not have to be a carver to eat this turkey; speak harshly to it and it will fall apart.’’ No doubt, Thompson would pi- ty the rest of us who must manage with a dird that needs carving. It’s such a pleasure to watch 4 deft carver that the hum of dinner conversation often fulls. For some, however, dismantling the turkey is the most difficult part of a holiday meal. The first step to carving well is having a thoroughly cooked bird. It’s easiest to use a thermometer, inserted in the thickest part of the thigh, to determine doneness. Stuffed whole turkeys, weighing 16 to 21 pounds (seven to nine kg) and cooked at 325°F (160°C) are done when the temperature in the thigh registers 180-185°F (82- 85°C). If you don’t have a thermome- ter, wiggle the leg, and bend the joint slightly. A flexible knee jcint and juices that run clear, not pink, are signs that the meat is done. Turkey can be removed from the oven just before the correct temperature is reached as heat still travels throughout the bird for the next 20 to 30 minutes. The temperature of the stuffing will continue to rise five to 10 degrees and should reach 165°F (74°C) to inactivate food poison- ing microorganisms which may be present. During this short resting time there’s no danger of micro- organisms multiplying as the bird is still cooking. A resting period is also essential to carving because it allows the juices to redistribute and settle within the bird. Then the turkey carves cleanly and its moisture is retained, Shredding ithe meat with a duil knife only forces out the flavors- ome juices. A sharp knife is crucial. You'll be surprised at the difference a keen edge makes to carving. At least a passing knowledge of the turkey’s skeletal structure also aids carving. Look for the point where the bones of each major muscle sec- tion meet. Cutting between the bones and throug! the ligaments isn’t difficult, though it may sound tricky. Remove the leg (thigh and drumstick) first, by pushing it ‘ away from the body and exposing the hip joint. Next, cut through the joint between the drumstick and the thigh. If the pieces are still tus targe, remove extra meat by cutting parallel to the bones. Similarly, the wing easily detaches at the shoulder joint. Once both wings and drumsticks are removed, slice the breast thin- ly and evenly, each slice with a bit of crisp skin. Kudos (o the carver. Heartfelt thanks to the cook. Happy hali- days to all. Meatless alternatives for holiday feasting THINK OF Christmas dinner, and what usually springs to mind is a turkey with all the trimmings. So culturally entrenched is the traditional menu that vegetarians are sometimes viewed as prob- lematic dinner guests. What, after all, can one serve to some- one who doesn’t eat meat? Halanna Matthew of West Vancouver has been addressing that question in her recent course on holiday cooking for vegetarians, and, as it turns out, there are plenty of meatless op- tions to choose from. The following are some of her favorite Christmastime recipes. Matthew, an author and lec- turer, will be offering other courses on vegetarianism and nutrition in the new year; call 926-3009 for further informa- tion. Wild Rice Stuffed Peppers with Cranberry Sauce 6-10 medium-sized greea, orange and red peppers le. wild rice 1/3 c. brown rice i small carrot 4 large stalks celery 6 green onions 1 garlic ciove (optional) 4 ripe juicy tematoes 1 tbsp. each, chopped finely: marjoram, thyme, rosemary (op- tional) 2 tbsp. frestly chopped mint Y% c. pine nuts 5 c. boiling water juice of J lemon Risse grains well. Chop car- tot,