Royal Palm Meat - Information Wanted

Discussion in 'Turkeys' started by PalmRoyal, Aug 27, 2014.

  1. PalmRoyal

    PalmRoyal Chillin' With My Peeps

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    Apr 28, 2013
    Lima, OH
    Hello all! I want to have a few Royal Palms butchered. Other than one single post on here (https://www.backyardchickens.com/t/811117/what-to-do-with-4-royal-palm-turkeys) and Slow Food USA (http://www.slowfoodusa.org/ark-item/royal-palm-turkey), there is not a whole lot of information on using them for meat. I would like pictures of other Royal Palm carcasses or dressed birds. I would love to know what they taste like in comparison to supermarket turkeys most people are familiar with. Is there a magic age of when you should butcher them? Any information is very helpful!
     
  2. Alaskan

    Alaskan The Frosted Flake

    The MOST important thing to remember, is since they are older when they are butchered, you need to cook them at LOW heat! Even one heat spike can make the meat tough.

    The article I always tell people to read is this one:

    http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

    And yes, I know that it is about chicken. However, heritage poultry is heritage poultry.

    Good luck with your travel into heritage turkey!

    (sorry, I have only raised turkey once,a broad breasted white, and I much prefer eating Muscovy duck, yumm! I haven't tried a heritage turkey.)
     

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