Turkey carcass pic, how did I do?

Discussion in 'Meat Birds ETC' started by jenjscott, Nov 22, 2009.

  1. jenjscott

    jenjscott Mosquito Beach Poultry

    3,701
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    May 24, 2008
    Southeast Arkansas
    We processed 3 toms today, the first of this year. They were all the same age, 7 months, all a cross between bourbon red and royal palm. Live weights were 15.6, 16.8, and 19.8. Dressed weights (No necks, feet, inside fat trimmed) 12.0, 12.2, and 13.6. They were nice and fat. Of course, not near the meat of a broad breasted, but I think not bad for heritage turkeys. What do you think?
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  2. longranger

    longranger Chillin' With My Peeps

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    Apr 23, 2009
    laguna hills CA
    VERY nice job. Perfect size to cook. As far as a size comparison to broad breasted don't worry about it a bit. Each of those guys has more flavor than a 50# broad breasted.
     
  3. Overeasyplz

    Overeasyplz Chillin' With My Peeps

    Nov 8, 2009
    Leesburg
    They look delicious! I have raised BBbronze and Burbon Reds and the reds were superiour in flavor. Plus those BB's had to be cut in half to fit in freezer, we let them get too big
     
  4. Soccer Mom

    Soccer Mom Chillin' With My Peeps

    May 5, 2009
    West of Crazy
    I think those are perfect weights for a whole bird. I prefer a smaller turkey myself. Those look great!
     

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