Originally Posted by scflock
Ok, here's a few questions, probably for Walnut, but anyone with experience feel free to chime in. I'm holding on to 2 BCM roosters to process for Thanksgiving. They are currently about 3 months old.
First question: is there anything I could be feeding them to fatten them up for the next month?
Second question: this will only be my second process, but I'm presenting them to family, so I want to get the best flavor possible. I know I need to process the weekend before. After processing, should I immediately freeze them? Would the meat still relax frozen? 5 days in the fridge seems like a long time.
I am switching my turkeys to a finishing diet now. It's too late to add more meat, so now all you want to do is get them soft and add fat. You just need to turn them into well-fed couch potatoes. Confinement helps.
I feed my turkeys a finishing diet of broiler finisher crumble, stale bread begged from every bakery around, cracked wheat soaked in milk, a decent amount of scratch grains, leftovers from the kitchen, and lots of sweet tasting green scraps, and if I get an early deer, I toss the carcass scraps in. If it doesn't taste good, don't feed it. If I had surplus or stale eggs, I'd scramble them up and add them too.
I will be processing my turkeys the Friday before Thanksgiving. It is essential to chill the carcass thoroughly and quickly immediately after killing. While dry chilling is great, I don't have a walk-in cooler. I have to ice water chill them. After an hour or so in ice water, I drain and bag them. If saving giblets, bag them separately. I keep my turkey fridge chilled to 32F, they won't freeze, they just stay very chilled. 5 days is fine at under 37F.Edited by WalnutHill - 10/25/15 at 9:12am