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.

 

[Molpet]

Traditionally harvested weekend before Thanksgiving. Definitely don't freeze, needs to rest (up to 10 days if close to 32 f) so rigor mortis passes.
I start harvesting jakes at 6 months. Otherwise the same as a chicken with a huge cone.

 

[FunClucks]

Don't cook it until the joints move easily, or you will have a very tough bird. That's how you know rigor mortis is done. No need to freeze if you process a week prior.

 

[Echelontheory101]

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!

Sharp Knife in the cone or the broomstick method if you dont like the idea of slitting the throat. Or im particular to a sharp pair fo branch loppers rated for atleast 3 inch branches in the cone, its over in 2 seconds and faster than I like with the knife cause the head is gone there is zero chance its still alive, but you have to commit to the cut for that to be the humane way to go.