PREPARATION OF POULTRY OTHER THAN CHICKEN
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.