A century of Turkey talk 2000-2100.

[KF0002]

Off topic, my apologies. I am making a deer roast for supper, and I find it rather tedious to trim all the silver skin. Is there any tips or tricks to trim it off easier? @R2elk @Huntmaster

 

[KF0002]

Also, @austria89 would you care to look at the poults I have posted and give me your opinion on what genetics may be involved? I know the sire is a black and white painted, any recessives he carries are unknown. The friend that gave me the eggs had his birds free ranging during the non-breeding season and they started a secret nest he found, hence the eggs I received from which my poults hatched. The potential hens laying in the nest were Sweetgrass, Lavender, Slate, and a Rusty Black (Grizzled cross). It is early days and I know that it is rather difficult to tell much by a poult from its down color. I am just a little curious and rather eager. I would greatly appreciate any input from you.

I plan on banding them with colored zip ties this evening and changing out the zip ties as they grow until they are old enough to wing band so I can record their down color and see how they turn out.

 

[austria89]

Also, @austria89 would you care to look at the poults I have posted and give me your opinion on what genetics may be involved? I know the sire is a black and white painted, any recessives he carries are unknown. The friend that gave me the eggs had his birds free ranging during the non-breeding season and they started a secret nest he found, hence the eggs I received from which my poults hatched. The potential hens laying in the nest were Sweetgrass, Lavender, Slate, and a Rusty Black (Grizzled cross).

To be honest, there are quite a lot of potential outcomes that have a similar poult coloration.
Most of them look like the have a split base-color. Quite a few look like Rusty Blacks and one even looks like a Chocolate. Slate is also present. The white primaries are pretty common in black-based birds.
In a few weeks you'll be able to tell more.

 

[R2elk]

I use sand as poult grit. I have only seen pullet grit for sale by me. One place does have pigeon grit in 50lb bags, a bag was broken and it looked like sand to me.
I get tube sand for weight in the pickup and I use that

Here small grit is readily available by shoveling it from the ant hills.

 

[KF0002]

Here smsll grit is readily available by shoveling it from the ant hills.

I have to take great care not to expose my poults to the ground for as long as I can manage due to the blackhead that seems to be rather abundant around my property, unfortunately.

 

[R2elk]

Off topic, my apologies. I am making a deer roast for supper, and I find it rather tedious to trim all the silver skin. Is there any tips or tricks to trim it off easier? @R2elk @Huntmaster

Sharp knife. Get a section started and pull on it while sliding the blade along it. Very similar to skinning a fish fillet.

 

[KF0002]

To be honest, there are quite a lot of potential outcomes that have a similar poult coloration.
Most of them look like the have a split base-color. Quite a few look like Rusty Blacks and one even looks like a Chocolate. Slate is also present. The white primaries are pretty common in black-based birds.
In a few weeks you'll be able to tell more.

I suspected chocolate also. I will post updates as they grow. I am hoping I have one or two that are painted, considering the rusty black (grizzled cross) hen was caught laying in the nest also. If the painted and grizzled genes are related, which I suspect they are, the backcross to the painted tom would reinforce those genes, as mysterious as they are, and with some luck maybe I will see a painted poult.

I know you are sworn to secrecy regarding the painted and grizzled genes and I respect that immensely. I will just have to keep speculating until some light is shed on the topic and wait until my poults grow.

 

[KF0002]

Sharp knife. Get a section started and pull on it while sliding the blade along it. Very similar to skinning a fish fillet.

That is the method I currently use. I thought maybe there might be an easier way. Thank you though.

 

[R2elk]

That is the method I currently use. I thought maybe there might be an easier way. Thank you though.

The easier way is to slice the meat across the grain and just ignore it.

 

[KF0002]

The easier way is to slice the meat across the grain and just ignore it.

So leave the silver skin and get rid of it after cooking? That is the short cut I was kinda hoping for. Lol

I pressure cook my roasts to make them tender and then add in the potatoes, carrots, and onion. Would pressure cooking loosen the membrane of the silver skin or cook it up entirely?