Sounds like the storage questions have been answered, so I will try to answer the others. First of all the hatchery's guidelines are just that, an estimate of what the average tom or hen will weigh at certain ages. Like all animals that will be an individual thing based on a lot of factors, such as feed amount, genetics, exercise, protein and fat content of diet, etc. The hens will be the smaller ones and the toms the largest. Don't worry about age, as long as they are not having problems with legs or tiredness, which could indicate too much weight for their age. I had some going on 3 years before I processed them and they were tender and juicy. Personally, I would process the largest ones first to avoid possible leg or heart problems. So, if you want you can process for Thanksgiving the weekend before and not freeze at all and the same for Christmas, but don't expect it to be easy finding someone to do it on those weekends. Ask at the feed store, who in your community raises turkeys and call a few, After the Holiday weekend, they will probably be able to process them for you, so you can see how it is done, for about $5-$10 each. It is not easy to hold a big strong turkey, when the secondary reaction starts the wings flapping (after they are dead) and it it flops around on the ground, it can be bruised. By hanging in a tree OR from a structure, they bleed out completely without bruising. Tie a rope ground it's legs, while it is standing, with the rope over a strong tree branch and the other end on the pickup's hitch and lift it gently. Cut the neck and get back fast. It's wings will flop like all get-out! This is normal. If you aren't sure you can handle the cutting yourself, get a hunter or farmer friend stand by with a very sharp knife to step in if need be. I am 4'10" and once raised, I do the rest myself. I just don't have the strength, at my old age, to lift a 50# live bird, and pull the rope too. Let it hang and bleed out into a bucket. The blood is the same as blood meal, which is a very good organic fertilizer for the garden. Don't hurry, it needs time to bleed. Get a large seafood boiling pot of water heating over a propane burner and when it gets to 155 degrees, and your bird is finished bleeding out, about 1/2 hour, still tied by the feet, move him to the pot and gently put him head first into the water. Count to 10 and lift him out. Try to pull out the large tail feathers and wing feathers. If they come out easily, he is ready to be plucked. If not, lower him back into the pot for another 5 or 10 count, try again. when these largest feathers come out easily, he is ready for plucking. Some people put them into cold water to cool, others don't. I usually do 2 or 3 at a time, so at this point, all my turkeys being processed are bled and the next one goes into the water. Keep a close eye on the water temperature! 155 degrees is ideal, Too hot and the skin will tare while plucking, too cool and the feathers will not come out as easily. I place the first bird on the table, while I dunk the second and so forth. By the time all 3 are scaled, the first is cool enough to start plucking. The wings and tail take the longest, so I do them first, the breast and back feathers, almost just rub off, if your water temperature is perfect. Then I cut off the feet and head, gut them, cleaning them well inside and out with a garden hose and a lot of water and toss each bird into a very clean ice chest, with ice water with lots of frozen 2 liter soft drink bottles of water. Also gallon milk bottles can be saved and used for this. Make sure the water covers the bird, so the more ice you start with , the better and the less adding you will have to do. The birds will stay in the chests for 3 days until rigor passes. This is what relaxes the meat and makes them tender, so the more and larger blocks of ice the better. Keep an eye on the chest and keep replacing the ice as it melts. you don't want the birds to go over 40 degrees F. While they are in the ice chest, if any pin feathers remain, or if you see any you missed, they can be taken out or you can wait until you are preparing it to go into the oven. If you are going to brine, use the smallest ice chest, the bird will fit in so you need less brine. and add the brine instead of water, to fully cover the bird.I am new to raising turkeys and currently have 10 birds, 5 BBW and 5 BBB. They will be 5 months old on Sept 4th. The sizes range greatly and I am not sure when to process the birds and at what weight. I know the feathers make them look bigger than what they are, but I have read online that you can butcher them anywhere between 18-24 weeks. Is this a standard time frame to follow?
Here are some recent photos of some of the Turkeys. I would appreciate any feedback regarding my questions and anything else anyone has to offer regarding care and or time frame to butcher. I was thinking of having someone come to do the "dirty" work since I have never done it before. I was hoping to have 5 done first and learn from the professional and when my last five are ready, I would butcher them myself. Is this a good idea or should I leave this to the pros?
Oh and I also was wondering what the best way to prepare the bird to freeze and how to package it for such storage.
Thanks,
Jon
If your birds are small, you might find a ice house to sell you bags, but the shrink wrap are the best, but more$s, so if you do not have to freeze whole birds, process 3 days before you are going to cook or freeze them. After 3 days, I cut roasts, cutlets, meat for stew or grinding or sausage.
I raise White Hollands, which are the largest of the heritage breeds. Last year, we processed 2 18 month old toms and finished weight without giblets, was 34# and 35# to the ounce. The 8 month old weighted 20#. Hubby helped pluck those, but he usually only helps with the lifting. I do this 3 day process with all the livestock we raise and our meat is always tender. Turkey does not get stringy like roosters do, as they age. I like to use vacuum bags for the turkey parts, but zip bags work well too and in a pinch, I have re-purposed doubled up strong bread bags, and did not keep very long in the freezer before using! I hope this helps!
