Chocolate Tom Butchered at 9 months

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LuvMyDucks777

LuvMyDucks777

In the Brooder
Jan 3, 2016
10
1
26
My husband just butchered our 9 month Chocolate Tom. We have never done this so relied heavily on forums, YouTube videos and our neighbors who butcher broiler chickens (their first experience with turkey too)every year.

Our neighbor expressed concern that the breast was very fatty and the legs were very stiff. She had concern that the bird would be too tough to eat and didn't know what to make of that.

Within a few hours, the legs have softened. I am guessing over time this will be ok. Right now he is I our fridge and I was planning on cooking him on Saturday.

Any thoughts/recommendations?

Thank you!
 
Ty for the reply. It was my understanding that 9 months was the right age for a heritage, which is why we waited. Is it normal to have a bit of fat collected around the breast area? Perhaps time will soften the bird?
 
LuvMyDucks777 said:
Ty for the reply. It was my understanding that 9 months was the right age for a heritage, which is why we waited. Is it normal to have a bit of fat collected around the breast area? Perhaps time will soften the bird?
Click to expand...

The fat is normal for any well fed turkey. The fat layer under the skin will essentially make it a self basting turkey as it roasts. The stiffness that you experienced is normal also as rigor mortis sets in soon after death and the muscles relax over a period of time. I prefer to let freshly processed turkeys relax in the refrigerator for 3 days before cooking them.
 

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