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5 days in the fridge is probably ok, I would probably try for 4 days. I have read that when people finish the meat birds like bresse they add grains and milk for the last month. You could check the bresse page. They have several different methods.
Sounds tasty.
Thanks for the replies. Great advice, and very helpfulI am switching my turkeys to a finishing diet now. It's too late to add more meat, so now all you want to do is get them soft and add fat. You just need to turn them into well-fed couch potatoes. Confinement helps.
I feed my turkeys a finishing diet of broiler finisher crumble, stale bread begged from every bakery around, cracked wheat soaked in milk, a decent amount of scratch grains, leftovers from the kitchen, and lots of sweet tasting green scraps, and if I get an early deer, I toss the carcass scraps in. If it doesn't taste good, don't feed it. If I had surplus or stale eggs, I'd scramble them up and add them too.
I will be processing my turkeys the Friday before Thanksgiving. It is essential to chill the carcass thoroughly and quickly immediately after killing. While dry chilling is great, I don't have a walk-in cooler. I have to ice water chill them. After an hour or so in ice water, I drain and bag them. If saving giblets, bag them separately. I keep my turkey fridge chilled to 32F, they won't freeze, they just stay very chilled. 5 days is fine at under 37F.
Adding fat is exactly what I need. My first 2 were extremely lean.
Well, my growing and thinning season is over. I just gave away 16 cockerels to my best friend, who just happens to be mexican. I'm sure they will be very happy
I started January with 4 BCM pullets from a straight run batch. Now I have 24, so that's perfect for a BCM pen and an olive egger pen
Now if those AMs would just start laying...