PREPARING POULTRY PRODUCTS 



447 



six birds with breasts up; six birds with backs up; heads 

 brought forward and turned sideways so that the eyes show. 

 A box packed in this style has the same appearance on both 

 top and bottom. 



3. Standard Roaster Style. — ^All heavy fowl and turkeys 

 should be packed in this style. Some capons are also packed 

 in this style. Boxes lined with parchment paper. Heads 

 wrapped. Pack twelve birds to the box in two layers. Parch- 

 ment paper between layers. Bottom layer heads and feet 

 up. Top layer heads and feet down. Both layers packed 



Fig. 206 



Box of well-dressed roasters. 



on both sides and butts locked. To accomplish this three 

 birds are packed with breasts one way and three with breasts 

 the opposite way. 



4. Single Layer Roaster Style. — Is used when marketing 

 extra-fine stock for a particular customer. Arrange as in 

 upper layer of the Standard Roaster Style, but pack in a 

 single layer. 



5. Standard Duck Style. — Is used for both ducks and 

 geese. Pack in two layers, twelve to the box. Line boxes 

 with parchment paper. Wrap heads. Parchment paper 

 between layers. Lower layer breasts down, feet and heads Up. 



