- May 8, 2014
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We butchered 2 of our heritage tom turkeys this week,. They were 9 months old, one Spanish Black and one Narraganset. The weighed 17.5 lbs clean.
What amazed us was the fat content. My flock is free range and eats a 50/50 mix of 17% lay pellet and 30% turkey starter. The chickens share in this mix. We heard that the fat layer does not start until approx. 1 year old. These birds are loaded with fat.
We cooked one today after brineing for 24 hours. He will go into a gumbo. The flavor is unbeliveable. Far better than the BB Bronzes we raised last year. Meat is very tender and juicy.
Is what we are seeing normal? So much fat (not a bad thing - adds to taste)?
Thanks
James Hardeman
What amazed us was the fat content. My flock is free range and eats a 50/50 mix of 17% lay pellet and 30% turkey starter. The chickens share in this mix. We heard that the fat layer does not start until approx. 1 year old. These birds are loaded with fat.
We cooked one today after brineing for 24 hours. He will go into a gumbo. The flavor is unbeliveable. Far better than the BB Bronzes we raised last year. Meat is very tender and juicy.
Is what we are seeing normal? So much fat (not a bad thing - adds to taste)?
Thanks
James Hardeman
