Turkey Processing Questions

[moxygurl]

I have 3 heritage cross turkeys that I believe were hatched in March. I’ve been raising them since July. I plan on processing the biggest one for Thanksgiving.

I guess I’m just looking for a timeline here of when to “do it.” I was thinking the Sunday before Thanksgiving? And do I need to freeze the bird or would ~4 days in the fridge be good for it? I’m planning on using a kill cone and a sharp knife to bleed them out; is there a better way to dispatch? This is my first time processing before, so any and all tips, pointers, must-haves, please let know!

 

[R2elk]

I have 3 heritage cross turkeys that I believe were hatched in March. I’ve been raising them since July. I plan on processing the biggest one for Thanksgiving.

I guess I’m just looking for a timeline here of when to “do it.” I was thinking the Sunday before Thanksgiving? And do I need to freeze the bird or would ~4 days in the fridge be good for it? I’m planning on using a kill cone and a sharp knife to bleed them out; is there a better way to dispatch? This is my first time processing before, so any and all tips, pointers, must-haves, please let know!

There is no need to freeze the bird. Resting it in the refrigerator for 3 to 4 days should be sufficient.

This topic has been discussed in the Meat Birds forum many times.