butchering for Thanksgiving

Discussion in 'Turkeys' started by Candice's Peeps, Sep 25, 2013.

  1. Candice's Peeps

    Candice's Peeps Out Of The Brooder

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    Jul 29, 2010
    Northeast PA
    How long can I keep my turkeys in the fridge before Thanksgiving? I really want to enjoy a fresh turkey so I didn't want to freeze them. Or, if I butcher them now or early November and put in freezer are they still fresh? They free range daily. My broad breasted white is huge now. My midget whites and 2 others are getting to a decent size now too. I appreciate your thoughts on this!
     
  2. cypressdrake

    cypressdrake Chillin' With My Peeps

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    Jul 4, 2012
    Thibodaux, Louisiana.
    I put mine in an ice chest with ice water, lots of ice, and 1/2 cup of salt overnight or up to two days after processing. This lets them age a bit. The salt keeps water much colder and salt helps draw the blood out the meat. As for keeping in fridge, I would only hold 2-3 days max at 40 or below.

    Good luck! [​IMG]
     
  3. hdmax

    hdmax Chillin' With My Peeps

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    Jul 29, 2013
    Central Ohio
    I would butcher on Saturday, or Sunday before Thanksgiving, then let it rest until Wednesday, at which time, I'd put it in a salt water brine until it is ready for the oven! This will give you a fresh bird that is extremely moist, and tender. Roast it at about 250-275* for about 5-6 hours depending on the size.
     
  4. sandspoultry

    sandspoultry Everybody loves a Turkey

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    Feb 10, 2008
    Eastern NC
    That's what we do, process the weekend before and hold in the fridge until Thursday
     
  5. junkprospector

    junkprospector Chillin' With My Peeps

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    Nov 28, 2008
    Boise, ID
    ok - so
    - process Sunday
    - rest (in the fridge) Sunday thru Wednesday
    - Wednesday evening remove from fridge and place in ice water bath

    sound correct?
     
    Last edited: Oct 2, 2013

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