Turkey Coop

We did not realize just HOW quickly BBs grow! We got them at the end of April for Thanksgiving, but we see now that they will have to go in the freezer much sooner than that.

We have a date to take them to a family-owned poultry processor (Munsell's in Fowlerville, MI) at the beginning of October but may have to move the date up to September. We don't need them to dress out at 50 pounds as we won't have more than a dozen people at Thanksgiving dinner!

SunshineMary said:

We did not realize just HOW quickly BBs grow! We got them at the end of April for Thanksgiving, but we see now that they will have to go in the freezer much sooner than that.

We have a date to take them to a family-owned poultry processor (Munsell's in Fowlerville, MI) at the beginning of October but may have to move the date up to September. We don't need them to dress out at 50 pounds as we won't have more than a dozen people at Thanksgiving dinner!

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Yeah, many make that miscalculation and end up with a bird that won't fit in the oven.
I parted out a fresh turkey last fall and froze it that way, was nice to thaw some parts out to cook thru the year.

The Coop and set up is very nice. Regarding Cooking Turkey...I figured out a long time ago that Thanksgiving Turkey is about how it Tastes. The Rockwell Whole Bird Presentation is not that important to my family. With my system, it doesn't matter if the Turkey is 12 Pounds or 50 Pounds it will fit in the average Oven!
One day ahead, I separate the back and legs from the breast. I remove the Back and separate the Legs in two. I place the breast and legs in a Brine for an overnight soak... https://www.backyardchickens.com/t/1108599/brining-older-birdies#post_17070779
I roast off the Turkey Back, the Giblets and some Soup Veggies at 400°F about 30-40 minutes, to make a Stock for Gravy. I put the browned roasted goodies and seaonings in a pot and cover with water. Bring all to a simmer and cook 2 hours, strain , cool and refrigerate the finished stock .
Day of, I roast the Breast and Legs, thighs being boned out, and tied for later easy slicing at 325°F. I remove the Stock from the refer and easily skim the Fat as it solidifies on the cold stock. I make a Roux with equal amounts of the Turkey Fat and Flour. When the meat is cooked, Breast at an Internal Temp of 165°F and Thighs at an IT of 175°, I remove the meat to rest on the counter. While the meat rests, I make the Gravy bringing the premade Stock and pan drippings to a Boil, whisk in the Roux and keep warm. I now remove the Breast meat from the bone and slice it. I slice the boneless Thighs, in pretty round portions, and plate the Drumsticks whole for their fans. A Beautiful Platter of Turkey Meat arrives at the table, Hot and Ready to Eat along with Gravy and all the Fixin's. I spend A LOT more Time with the family eating and enjoying my kids, Instead of all that time doing the last minute hussle in the kitchen messing with a Whole Turkey!...JJ

I love how sociable my turkeys are, but, speaking from experience, you might want to cut down on letting them roost on your shoulder. As they get older they will still think it is ok to roost on you, but they get bigger, HEAVY, and their wings will beat the crap out of you!