Do I process turkeys the same as chickens?

[chicks4kids]

I think I can butcher the turkeys the same as the chickens, but do I still need to brine them for 24 hours like I do the chickens??

My plan is to do it the same as Frugal does (that's how I did my chickens). If anyone can see a difference that needs to be made, please let me know. Also, I can't really find an approx. age for butchering, so maybe it's just preference of weight perhaps????

Thanks!

 

[miss_thenorth]

You don't even "need to brine" your chickens. the only time I could understand brining, ever, is if you are processing an old roo.

I'm not saying you should or shouldn't brine your birds, but it's definitely not a necessity. I heve never brined, and probably never will--even my old roos.

So, if you want to brine your turkey, go ahead, but you dont NEED to.

 

[robbdebbie]

I think turkeys are much older, like 28 weeks to butcher.

 

[pdpatch]

The process is just about the same, except larger equipment, larger parts.

We don't use brine, but we do age the all poultry in ice water for 48 hours.

A Double Breasted type, such as a Great White or BB Bronze usually the window to start thinking about butchering is around 20 weeks of age.

A Heritage type is around 30 Weeks of age. I say window because you can always start sooner by a couple of weeks or later and get close to the target weight.

The soonest we have butcher a BB Bronze is around 12 weeks, Because we had a really mean poult, it drew blood from all the family. It still was just under 10 lbs. The latest is a Tom that was just over a year old.

Tom

 

[The Rancho]

what does the brining do?