Oh man... this will be the first time ever...

[Brunty_Farms]

Well.... day two....

60 birds in two days!! Better than I thought I would do as the first day went really slow.

I have 50 birds penned up and ready to go in the morning, first I have to bag the last two days worth and take them to the meat locker to freeze. It's going to be a long day tomorrow... but I'm getting close. I little less than half way.

Well, I'm going to grab a cold one... hit the couch... and call it a night!

 

[AHappychick]

wow if anyone deserved a cold beer its you. enjoy and good luck tomorrow!

 

[ScoobyRoo]

Weeeeeeeelll ??? How did it go today?? I would never want to tackle a project with that many turkey's. Kudos to you for having the "umph" to do it. I have 3 more to do soon and I'm in no hurry. Keep us updated.

 

[Soccer Mom]

Yeah, I've been checking in to see how it went. I'm totally in awe that you can do so many in one day.

 

[Brunty_Farms]

Well yesterday we didn't process any. It took us till 1:00 in the afternoon to bag all 59 birds from the previous two days. Because I'm unable to freeze the birds in my tiny little freezers I have to take them to a meat locker to freeze them. So I'm on a tight scedule as they closed at 3:00 yesterday and the drive is about 40 minutes one way. By the time I got back home it was 4:00 and it was too late.

I do have some pics, however the ones I was hoping for didn't load right so I have to take some more. These pics I took by myself so it was hard to get pics of the action... but I will make sure I get some next week as I know that's the most interesting part.

Here are the kill cones I hate... (I will get the dimensions for you Jaku)....

From there I piled them up in the processing shed...

Then the scalder... The only piece missing to the complete set up... and probably one of the most crucial parts, but it's expensive. I had to use the turkey scalder, I boiled the water than brought the temp down with the hose. This gave me more water to scald with and a bigger bucket to work with.

Then to the plucker...

I'm missing the good part but I promise I will get some pics ( I have plenty left to do) but it's hard to hold the camera and gut at the same time... LOL...

They then go a pre chill (this is to let some of the blood drain out...

Then they go to the actual chill tank where they stay chilled for 24 hours. this is the end result after day one...

Then day two...

 

[ScoobyRoo]

WOW, you are unbelievable!!

You may not know it but you are helping others with your ways of set ups. Thanks for sharing that with us.

 

[twister]

oh my word, I had no idea!

thanks for sharing your experience w. the readers of BYC.

 

[kywilber]

thank you so much for all the sharing you are doing.

 

[Soccer Mom]

Whoa! Those cones look waaaay too long, even for big turkeys. How can you get your hand in there to cut? Or can you? You said you hate them and I think I see why.

 

[AHappychick]

wow is all I can say.

So do you leave that gland there or do you cut if off before packaging? do turkeys have that gland like the chickens do? I cut mine off cause I just figured they did.

I sold one of my turkeys the other day for $6.50 a lbd as they are organic and was shocked at how much that come out to when the turkey is 12 lbs. I hope you take a well deserved vacation with some of your money

I will be getting my BBW from you next year for sure!