How long do you let a turkey bleed out

[ProductionRed09]

Quote:
If I were you I'd eat the small one for Thanksgiving, then make jerky, sausages, and turkey burger out of the big guy!

Great idea! Thank-you!!

 

[thaiturkey]

An old thread but useful advice nonetheless. I'm so glad that it's not necessary to hang for a week!

Could someone explain the purpose of the salt ice bath and scalding, please?

 

[prov31gal]

the scalding , then dipping in cold water is to make it easy to pluck, the feathers will just come right out. the slat water soak is to purge any left over blood out of the meat. nothings grosser than eating meat that tastes like cooked blood. its like eating dirt and metal. salt purges, so this is an important step. hope that helps!

 

[prov31gal]

and by the way...what the heck is up with the hanging the bird for a week thing! geez! i mean...wow. who would think that is ok. im really just confused . that person has ABSOLUTELY no IDEA what he was talking about. common sense, death=DECAY. decay = stinky rot. stinky rot= maggots.

 

[thaiturkey]

Quote:
Crystal clear. Thank you very much!

 

[TaraWinfield]

How much blood is there usually?

 

[donrae]

How much blood is there usually?

I've not measured a turkey, but I did measure a rooster (full grown chicken rooster) and it was about 3 ounces. So, depending on the turkey (heritage or meat) and how large, probably double that?