DRESSING
Dry picking is always to be preferred when preparing fowl for market. When in fine condition, nicely picked, and sent to market without having been packed in ice, the turkey is at its best and consequently commands the highest price. When the fowl is plucked, hang its head down in a cool place until all the animal heat is gone from the body, being careful not to hang it where it will be exposed to the cold as it is likely to freeze. Do not remove the head, feet or entrails, but have the whole carcass, including the head and feet, perfectly clean.