Not so cute and cuddly after that, huh?
really not cuddly to often..
Don't give up hope.... not a turkey, but I had a hen who was laid open into the abdominal cavity on her back just down her side slightly in front of the tail. Entire laceration was about 2 inches long with about 1" of it deep enough it was open into her abdominal cavity. We gave her a bath, sprayed her with blu-kot to disinfect and slathered her with triple antibiotic. Kept her inside in a large cage for a few days, once it began healing we moved her to the baby pool and brought in a friend to keep her company. She healed up in about 3 weeks to the point she could go back out to the coop and had no lasting problems from it.
We currently have another hen in the pool with an injury similar to the pic you posted of the turkey, though not as much skin was avulsed.... 3 or 4 days into it and the wound is rapidly healing with no signs of infection.
With good food, water and a reduced stress environment a chicken's ability to heal is amazing.
On the same subject.... 2 of our oldest roosters got their spurs trimmed tonight. We shortened them some and blunted them drastically with a dremmel tool. I don't want to remove them completely since they are their self defense method and free range season is coming soon, but blunting them is fine.
I butchered two bantam roosters yesterday and ate them tonight. The breast meat was VERY good but the thighs were tough. What did I do wrong? I didnt overcook them because one part of the thigh was even undercooked so I didnt eat that part...
Oh ok, will do that next time! I just pan fried in panko.
under cooked meat is often tough...may have just been that the breast meat generally cooks faster and was just perfect, leaving the thighs a little under cooked
Sounds good! I will totally be doing this with my meaties this year. Speaking of meaties, what breeds does anyone recommend for meat other than Cornish X. I always feel bad that they cant walk and enjoy life as much as a normal chicken would and would like a cheap, fat chicken that can still walk at butchering age. I saw on McMurray that they recommend red rangers?