Professional Processing of Turkeys- Thanksgiving Day Update

[jvls1942]

we have a professional processor about 25 miles away from us..
1.85 per chicken 5.oo for ducks, geese and turkeys... no bags.. you bring your own tubs to haul them home in..

I would rather do the turkeys and have someone else do the smaller birds.. I can't get my hands inside to clean them out.. turkeys pluck so easily compared to any other bird..

I got a question for you who vaccuum pack your birds.. If you are going to cook them in just a few days, have you ever marinated the bird in the vaccuum bag?? seems to me the way to go..

...jiminwisc.......

 

[Buster]

Quote:
I hadn't even thought about that. I don't really have a way to vacuum seal my birds so I used a vacuum to suck all the air out of the bag I put them in before they went in the freezer and where they will be in for less than a month, I called that good.

 

[PamsPride]

We just had our meat chickens done Aug 10th and it was $2.25 each...that was raise in price from the year before which I think was $2. We had them do our Turkeys a couple of years ago and believe it was $3 each...so it is probably a little more now. You have the choice to keep the insides or not...we don't. Then you have to bring your own bags to take them home in.
Sturgis' do a LOT of chickens and Turkeys every year. She makes a GOOD living because there is no one else around here that does it. They are on the other side of Hadley, PA. When we went closer to Thanksgiving time it is hard to get an appointment because she is all booked up doing a couple hundred birds a day!! So, we have learned to book our appointment at least two weeks in advance. But, next summer we are going to try our hand at doing them ourselves.

 

[becky3086]

what about the GIZZARD??


Gizzards are wonderful deep fried and they are of course also great in giblet gravy!

 

[Buster]

Happy Thanksgiving everyone! I'll let you know how this turkey turns out today.

 

[NC chicken man]

I love to fry the gizzards and hearts ,I like them better than the livers.

 

[Tamidon]

Quote:
Where in MA do they process?

I live in MA and would love to raise a batch of meaties,but the idea of processing that many is too much

 

[Buster]

Well we ate one of the turkeys today. I didn't get it to my mom in time for her to brine it very long so it was a little dry but the flavor was great! We had a ton of leftovers even after feeding 16 people! It was a perfect size to put on a big feed and have enough left for sandwiches for a long time.

 

[PurpleChicken]

Quote:
Where in MA do they process?

I live in MA and would love to raise a batch of meaties,but the idea of processing that many is too much

The place my boss has his done is somewhere south of Boston. If
you live close to there I will find out the exact place. It's 3 hours for me.

 

[PurpleChicken]

Quote:
We used the rotiserrie for for one of our small turkies the other night and
still have leftovers. We were over my wife's family today, almost ready
to eat a 20 pound deep fried bird when her brother and I decided to
have some words. He grabbed me by the shirt and I sorta well, punched
him in the face. It cut our day short. We wen't home. I'm done. Thank
God I'm an only child.

Next year I'm having a Chickenstock at my house so people who actually
want to hang out together can have a nice Thanksgiving.