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SPORTS
By Bill Burton | November 23, 1990
In the fall wild turkey season, Allegany County again topped the list in early November with 178 birds. Next was Garrett with 122, and Washington with only 28 for a total of 328 compared with 302 in 1989.This was far short of the 576 recorded in '87, but Department of Natural Resources forest game chief Josh Sandt said the bag was about that expected as hunters appear to be switching from fall to spring hunting. In addition, this year's hatch was described as "not super good because of a wet spring following 1989's poor mast crop."
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NEWS
By Dennis T. Avery | August 6, 1997
CHURCHVILLE, Va. -- Turkey is well on its way to creating another California, at least agriculturally. It is also creating a major challenge to the world's farm-trade rules.Last year, Turkey farmed nearly 100,000 acres of newly irrigated land in the Harran Valley, in the southeastern part of the country that borders Iraq and Syria.But last year's new irrigation was just a down payment.Turkey has built a huge new set of 21 dams and is now putting the finishing touches on major water-transfer tunnels and hundreds of miles of canals.
NEWS
By Michael S. Weaver | November 27, 1991
THE TURKEY always fell apart.Its legs rebelled against its torso. Sensing their own increasing significance and vulnerability, the legs yanked and pulled at their own flesh until they could feel the terrible pain of separation. The legs eventually plopped into the boiling bath around the bird.Inside our turkey, the stuffing, as sensitive as history itself, quivered in the heat of the oven and kept the bird from the disgrace of having a core of cavernous nothing.My aunt tended the meal in all her shameless solicitude, waiting for the evening congregation.
SPORTS
By PETER BAKER | April 21, 1991
In Sunday's editions of The Sun, a photograph of Bill Cihla was incorrectly captioned. Mr. Cihlar was demonstrating propercamouflage and shooting position and not actively hunting wild turkey.* The Sun regrets the error.FLINTSTONE -- Near the top of a shallow rise along a ridgtop in Green Ridge State Forest, the hunter held his position for a little more than an hour as daylight worked down from thetreetops to spread finally across the forest floor.His back is protected by an old oak large enough to leave only the outer extremities of his shoulders exposed.
SPORTS
By Peter Baker and Peter Baker,Sun Staff Writer | April 17, 1994
The spring season for bearded turkeys opens tomorrow in all or parts of 14 Maryland counties. The season runs through May 16, with shooting hours from 30 minutes before sunrise to noon, Monday through Saturday.The basic limit is one bird per person per season. However, if no turkey was taken during the last fall season, two birds may be taken per season, but only one bird may be taken per day.Open counties are: Allegany, Calvert, Caroline, Dorchester (south of route 50), Frederick, Garrett, Howard, Kent, Montgomery, Somerset, Queen Anne's, Washington, Wicomico (east of Route 13)
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | March 18, 1992
When you buy breakfast sausage, you may find that up to 80 percent of its calories come from fat. Fortunately, you can skip much of that fat, without missing out on sizzling sausage texture and flavor, by making your own turkey sausage patties. This recipe uses the leanest turkey meat of all, skinless breast, so only 12 percent of the calories are fat calories. To make sure you're starting with really low-fat ground turkey, ask your butcher to grind the turkey breast meat for you.Turkey-apple sausageMakes 4 servings.
FEATURES
By Sara Engram and Sara Engram,SUN STAFF | November 21, 2001
Once you've roasted, grilled or deep-fried the big bird, served a bountiful feast and cleaned up afterward, it's time to sit back and contemplate the real challenge of Thanksgiving - what to do with all those left-overs. When it comes to turkey, local chefs stand ready to make the task both easy and tasty. As it turns out, turkey sandwiches are a favorite treat for lots of cooks around town. John Shields, chef-owner of Gertrude's at the Baltimore Museum of Art, likes to eat turkey sandwiches the way his Grandmother Gertrude made them in East Baltimore.
FEATURES
By Knight-Ridder News Service | December 4, 1991
No-fat mayonnaise forever changed the face of turkey sandwiches.For some of us, Thanksgiving is the only time we indulge a childhood taste for bread, turkey, salt, pepper, mayonnaise, more mayonnaise and then some more mayonnaise.Now we can do it with much less guilt.With or without mayonnaise or salad dressing, a turkey sandwich is inherently healthful because turkey is a low-fat filler. Just make sure to use white meat and remove the skin.This year, many people were tempted into buying larger turkeys because some supermarkets gave away free birds with a minimum grocery purchase.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | November 22, 2006
Regular turkey sandwiches are one of the best dividends of Thanksgiving, but sometimes something different appeals. The roasty flavors of vegetables sizzled on the grill prove irresistible in this easy-to-prepare main-dish sandwich. Your gas grill makes cooking fast and simple. Brushing the vegetables with a little oil helps provide beautiful grill marks; it's important to grill them for at least three minutes per side -No poking! No peeking! - to get the appealing stripes. The grilled vegetables have so much flavor that only 4 ounces or so of turkey easily serves two. Even the dedicated carnivore won't miss the meat.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 14, 1991
A TURKEY and pasta recipe by Julie L. Bowman won the "National Turkey Lovers Recipe Contest for Teens." It was sponsored by the National Turkey Federation.Chutneys are available in the gourmet aisle of most supermarkets. If you can't find mango chutney, another may be substituted.The ten winning recipes are available by sending a self-addressed, stamped, business-size envelope to: Teen Brochure, National Turkey Federation, 11319 Sunset Hills Rd., Reston, Va., 22090.Curried Turkey Twist1 pound turkey breast cutlets or tenderloins, cut into 1/2 x2-inch strips2 teaspoons peanut oil1/4 teaspoon garlic powder1/4 teaspoon curry powder1/8 teaspoon ground gingerNon-stick cooking spray2 ounces snow peas, blanched1/2 cup fresh mushrooms, sliced8 cherry tomatoes, halved1/4 cup each red and green bell pepper, seeded and cut into 1/4 x2-inch strips2 cups cooked rotini pastaChutney dressing, recipe belowIn small bowl combine turkey, oil and spices.
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