Butchering Turkeys?

[bkvail]

Is there a post on butchering turkeys? Seems like I saw one before, but can't find it now.....

 

[Harp Turkey Ranch]

pretty much the same as a chicken, just bigger. All the same parts and procedures to get it dressed out.

 

[Lu King]

If you use an axe, how do you sterilize it ... how high of temperature do you reach to make sure it is clean enough to use?

 

[bkvail]

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LOL - I've never done a chicken either. Although, I just did my first quail tonight! Six done, wasn't TOO terribly bad - the plucking was the worst!

 

[Steve_of_sandspoultry]

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Lu,
I'll have to post a pic of our "killing axe" - It's a hand made battle axe looking thing that has never been sterilized.....

Steve in NC

 

[Steve_of_sandspoultry]

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Do you want to leave them whole or cut them up?

Steve in NC

 

[boxermom]

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Thanks for asking. I was wondering too. My dad said you don't scald to remove the feathers. Is that true? Why or why not?

 

[jbowen9]

yes scalding makes the feathers easier to pluck

 

[bkvail]

I want to do traditional Thanksgiving roast turkey, but I think now that I've done the quail I could relate it to the bigger bird

I did scald the quail and it was LOTS easier to pluck them (only scalded for maybe 20 seconds, one that was scalded longer the skin broke very easily).

 

[ohiofarmgirl]

have you checked out http://www.themodernhomestead.us/

he has a GREAT set of instructions for chickens - we used it for our turks. Harvey Ussery explains step by step and has informative pix. the language he uses doesnt freak you out - its a soft approach especially if you havent done this before.

yes you can use an axe - but we used a knife to cut the jugular. we did not hang ours but you might want to. the thing to be aware of BEFORE you march out there is that turks are pretty darn big and strong so you might want to having someone mentor you thru it the first time especially if you have not butchered before.

we scalded - but b/c they are so big we heated up water in several big stock pots then poured it into a huge plastic tub with a drop of dishwater. you will use way more water for rinsing and scalding then you might expect.

have a trash can or bag for the feathers. make sure you have a plan for the ummm.. 'smiling parts' as i call 'em. my trash guy gets the willies if i put the butchering day residue in with the garbage so we have a huge burn pile the next day. we cannot compost b/c we have a bunch of dogs - but many people just layer in straw and there you have it.

make sure you have GOOD and sharp knives and lots of paper towels.. and most of all make sure you have a place to cool them - like a shelf in the 'beer fridge' and turn it to extra cold.

does that help at all?