Butcher on Saturday cook on Thursday questions

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Enno

Enno

Hatching
6 Years
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?
 
Enno said:
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?
Click to expand...

I butcher on Sunday for Thanksgiving but it won't hurt to butcher on Saturday. I butcher towards evening and soak the turkey overnight in salted water. The next morning I place the turkey in the refrigerator and leave it there until it is time to start cooking it.
 
Thanks for the reply. Do you leave it uncovered in the fridge or???
 
Good to know. We're butchering on Monday, and will have one in freezer camp and the other in brine until thanksgiving morning. Will change the brine on Wednesday just to keep any bacteria from growing, but, the whole kit and kaboodle will be in the fridge out in the garage anyway. I always put a plastic bag in a bucket, then the brine in the bag, and then in goes the turkey, and then tie the whole thing tightly and keep it in the fridge til the morning of roasting day.
 

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