- Jan 18, 2014
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Saturday is the only day I have available to butcher my 2 Bourbon red turkeys.
I think I'm all set in the butchering area but how should I store them till thanksgiving day?
It was recommended to put them in a brine and ice water solution till then but does that require replacing the ice every other day or just leave it in fridge and it will be cold enough?
Any other suggestions for this first timer?
I think I'm all set in the butchering area but how should I store them till thanksgiving day?
It was recommended to put them in a brine and ice water solution till then but does that require replacing the ice every other day or just leave it in fridge and it will be cold enough?
Any other suggestions for this first timer?