1. Joule, T. L.: Carving turkey. Univ. of Mo. Ext. Serv. Folder 45, 1956.
2. Marquess, C. G.: Factors affecting the quality of roasted turkey. Unpublished Ph. D. thesis, Iowa State Univ. Lib., 1958.
3. Crowe, C. A.: Methods of cooking and carving whole turkey for large quantity service. Unpublished M. S. thesis, Iowa State Univ. Lib., 1957.
4. Cooley, K. M.: Comparison of two internal tem-peratures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves. Unpublished M. S. thesis, Kans. State Univ. Lib., 1956.
5. Edgar, M. A.: Palatability of turkey cooked with and without wrapping in aluminum foil at two oven temperatures. Unpublished M. S. thesis, Iowa State Univ. Lib., 1953.