Add to ORKGThe purpose of this circular is to acquaint growers, processors, retailers and consumers with a method of preparing large turkeys in such a manner as to promote the highest degree of consumer acceptance
Extension Circular 70-1425 discusses the feasibility of specialty poultry production and marketing i...
Deep fat frying began in the southern part of the United States and has gradually spread nationwide....
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Extension Circular 9922: This circular contains information about selection, cleaning, stuffing, tru...
Extension Circular 9993: Let’s Talk Turkey, talks about how to prepare the perfect turkey and the pr...
Extension circular 1448 is about the preparation of turkeys. This describes how to dress, grade, and...
Extension Circular 999 gives instruction for roasting a turkey. It gives times and temperatures for ...
Extension circular 1448 is about the proper ways to kill turkeys, and then marketing them to the pub...
Whatever problems turkey production presents, lack of demand for roast turkey is not at this time on...
There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive w...
Thirty-five thousand turkeys will find their way to the dinner tables in 1941 despite the fact that ...
Turkeys have long been used to range stubble fields of wheat, oats, and barley in South Dakota. In s...
Excerpts from the report: The task of supplying turkey meat to the millions of consumers in the Uni...
The object of this circular is to acquaint poultry producers and poultry dressing plant operators wi...
The turkey never became the national bird of the United States as Ben Franklin may or may not have a...
Extension Circular 70-1425 discusses the feasibility of specialty poultry production and marketing i...
Deep fat frying began in the southern part of the United States and has gradually spread nationwide....
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Extension Circular 9922: This circular contains information about selection, cleaning, stuffing, tru...
Extension Circular 9993: Let’s Talk Turkey, talks about how to prepare the perfect turkey and the pr...
Extension circular 1448 is about the preparation of turkeys. This describes how to dress, grade, and...
Extension Circular 999 gives instruction for roasting a turkey. It gives times and temperatures for ...
Extension circular 1448 is about the proper ways to kill turkeys, and then marketing them to the pub...
Whatever problems turkey production presents, lack of demand for roast turkey is not at this time on...
There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive w...
Thirty-five thousand turkeys will find their way to the dinner tables in 1941 despite the fact that ...
Turkeys have long been used to range stubble fields of wheat, oats, and barley in South Dakota. In s...
Excerpts from the report: The task of supplying turkey meat to the millions of consumers in the Uni...
The object of this circular is to acquaint poultry producers and poultry dressing plant operators wi...
The turkey never became the national bird of the United States as Ben Franklin may or may not have a...
Extension Circular 70-1425 discusses the feasibility of specialty poultry production and marketing i...
Deep fat frying began in the southern part of the United States and has gradually spread nationwide....
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...