Hanging Turkeys

[thaiturkey]

Advice on whether or not to hang slaughtered turkeys for a few days is conflicting. Some say that turkeys are game birds and the meat tastes better if they have been hanging for a few days before cooking. Other say that they will begin to rot if you do that. In a hot climate where dead creatures are recycled by those lower down the food chain the safe period fo hanging must be very short.

What have members experienced when hanging turkeys, please?

 

[patandchickens]

Unless you have previously, frequently, had game that's been hung and know that you prefer it that way, I would not suggest doing it to your turkeys, especially not in a hot climate.

If they are older turkeys, you might ought to make sure to cook them slow and long rather than hot and fast, though.

JMHO, good luck, have fun,

Pat

 

[thaiturkey]

Thanks for the advice, Pat. I wouldn't have occurred to me to hang them except for what I have read and it didn't feel right. Ants have a very good sense of smell here!

 

[turkey guru]

meat is hung to be aged,and tighiten up ( fat get soild) but only in temps under45% for just a few days depending on size and thickness!! tom!!

 

[thaiturkey]

Quote:
Thanks TG. That knocks it on the head for me. I would have to hang them in the fridge but the screams from my wife when she saw them would be too much!

 

[jamesrm]

I normally would let any bird, wild or farm raised, sit after being totally cleaned in the fridge a few days before freezing or eating to allow time for the muscles to start to break down and unconstrict from the birds recent demise.

 

[pdpatch]

Rigor or rigor mortise starts as soon as you kill the birds, Most but not all of the rigor leaves in about 4 hours or so for most poultry. 24 to 48 hours is better but the bird should be chilled during this time to slow the growth of bacteria. I think the USDA recommended temp is down around 34 to 36 degree F, but I don't remember for sure.

Some people soak the birds in a brine solution while they are resting, a non ionized salt should be used to make the brine. Commercial places inject the brine into the birds so they can freeze them faster are processing as this aids with reducing the rigor sooner. In the far east they hang the birds by there feet so the blood that remains will pool in the neck area which is used for soups or broth a lot of times. In the west we don't usually hang poultry as they do in the far east. We usually set in bowels or other containers to let it rest for a while in a cool place.

If you have a source of ice, you can use ice or ice water vs the refrigerator. We take 1 gallon plastic milk jugs and freeze water in them for our ice.