Hanging Turkeys

Discussion in 'Meat Birds ETC' started by tricerabottoms, Oct 7, 2010.

  1. tricerabottoms

    tricerabottoms New Egg

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    Oct 7, 2010
    Does anyone have any experience hanging turkeys? For those unfamiliar............. one would ring the turkey's neck and let it sit at room temp for a week before processing the bird. Some say let the bird hang by its head until it falls off. Thus yielding more tender meat.

    Thanks,
    Mike
     
  2. cowdogcadillac

    cowdogcadillac Chillin' With My Peeps

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    Sep 23, 2009
    I dress them out and let them sit for 4-5 days in a large cooler with ice under them. It helps with the breakdown and makes them taste better,,,,, that's my 2cents
     
  3. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Quote:Let me know how that works out for ya. [​IMG]

    Steve
     
  4. viking_chicken

    viking_chicken New Egg

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    Sep 9, 2010
    North Valleys, Reno, NV
    I've read about people hanging game birds, wild ones they shot. It sounds... unappetizing to me. Aged beef, yes; aged fowl, no.
     
  5. farmerlor

    farmerlor Chillin' With My Peeps

    You're hanging them up to age WITH the guts still inside?
     
  6. pookiegoldman

    pookiegoldman Chillin' With My Peeps

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    Aug 3, 2010
    Grand Isle, Louisiana
    I couldn't eat that. I do like a nice aged steak, but just looking at a pack of chicken breasts I forgot out on the counter last night ....[​IMG]
    And ditto with hanging it with the innards still inside...
     
  7. FarmerRob

    FarmerRob Chillin' With My Peeps

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    Jul 13, 2007
    Georgia
    Sounds like something from the Dark Ages of Europe OR a recipe for food poisoning.
     
  8. schmism

    schmism Chillin' With My Peeps

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    Feb 16, 2007
    Peoria IL
    Thats the first post?

    seems like spam to me
     
  9. jaku

    jaku Chillin' With My Peeps

    Yeah... don't do that... unless you really like puking, or aren't a big fan of living. Get your birds to below 45 degrees within an hour after killing, and don't let them go above it until you cook them. The meat will be plenty tender.
     
  10. tricerabottoms

    tricerabottoms New Egg

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    Oct 7, 2010
    I read about this technique in "The River Cottage Meat Book" by Hugh Fearnley Whitingstall. He has been dead on for everything else I have read from him. But he vaguely mentioned it and I wanted to learn more. Maybe I'll give it a try..............
     

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