butchering for Thanksgiving

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

  1. Candice's Peeps

    Candice's Peeps In the Brooder

    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 Songster

    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 Chirping

    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

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

    junkprospector Songster

    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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