Home Grown Thanksgiving bird

[ray2310]

We raised heritage turkeys for the dinner table this year. Today we had our Burbon Red Tom. We butchered at 29 weeks and he dressed out at 15lbs. We fed organic feed and free ranged. He was simply the best turkey I ever ate. I never had seen fat on a turkey like this one. The carcass is in the soup pot as we speak.

We used this method to brine and cook.

http://bigredcouch.com/journal/?p=2250

 

[hydroswiftrob]

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Thanks for the feedback and the link.

 

[wolftracks]

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Oh I could have gone for that! I'd take duck over turkey any day.

 

[KenK]

Well, she wasn't raised specifically for Thanksgiving but I killed and roasted a little 18 week old pullet that was just right for the two of us.

 

[Oregon Blues]

Thanksgiving dinner isn't until Sunday (My son's day off).

We will be eating a home raised goose, just a smidge over 11 pounds without the neck and giblets. It's resting in the fridge right now, then tomorrow, it gets the skin pierced, dipped in boiling water, and then left uncovered for the next 24 hours. That's supposed to give a really crispy skin.

It will be roasted with apples and onions, both home grown, and served with baked yams, store bought.

I'm going to have to figure out what to do with leftover goose. The goose looks enormous.

 

[2pinkmom]

It was my first year raising turkeys, so they got a tad out of hand, LOL. Dressed weight was 41 pounds. He was a BBB Tom. Tasted great! I still have half of him left to cook for Christmas, plus I cut a couple pounds of scraps off the carcass to put in the meat grinder!

 

[hydroswiftrob]

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41 lbs!?!?!

Have any pics?

 

[hydroswiftrob]

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Report back with a taste report. I have never had goose, but have always wanted to.