Hanging meat

[Jocasta]

I'm in the UK and everything I'm reading about Turkey harvest involves dispatch, plucking and then hanging the turkey for two weeks prior to dressing and cooking. From what I've read on here, you guys seem to do things differently. I'm just wondering if anyone's had experience with both methods and what they'd recommend?

 

[Blaineiac]

I'm not suer what you mean by "dressing". But I'd gut it right away, then as long as it is kept between 32-38 F, hanging it shouldn't be any problem.

 

[Jocasta]

By dressing, yes I mean gutting, removing the head and feet and singing off any remnant hairs. Everything UK based that I've read regarding harvesting turkeys (outside of the commercial world that is), recommends hanging the bird for two weeks BEFORE gutting it as this apparently improves meat texture and flavour. But, like you, most people on here discuss gutting the bird immediately. Just wondered if anyone had experience with both techniques? Would love some experienced insight

 

[Dogfish]

I know folks who do that with grouse and pheasant, but I don't.

We kill, pluck, gut, chill and refrigerate on the same day. From the time the bird is dead to fridge is less than an hour. We let them rest for 3-5 days, refrigerated.