Turkey Sausage in the making

[sonew123]

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thats it Im mapquesting you dang it!!! Im drooling

 

[SED]

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Steve, do you always skin your birds or do you pluck some also?

 

[Steve_of_sandspoultry]

Most are skinned. We only pluck the whole birds for special meals. Skinning them takes no time at all, the last time we did chickens I was doing a bird in about 3 minutes.

Steve

 

[SED]

I have been told that skinning a turkey would make it dry out during cooking. Do you find that to be the case? I am hopefully going to start procesing some of mine next year and would prefer skinning. Any poultry that we buy is always boneless/skinless (except for whole turkeys). Thanks for your knowledge!

 

[Steve_of_sandspoultry]

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For a whole bird we do leave the skin on. It's all in how you cook it really, we cook breast fillets on the grill often and they do dry out some as lean as they are. The fat content isn't there like a store bought. That's not a big deal to us, if you serve with a moist or steamed veggie it's plenty moist. Deboning is key - I cooked some bone in turkey thighs on open grill once and you could have worn them for shoes and walked around the world. They were just a little tough. lol

Steve

 

[daze333]

Hi Steve,
I have processed 24 cornish crosses this last spring with help of my hubby and father-in-law. It was a lot of work done in a couple of weekends. It was very messy and I like things organized, especially when dealing with food. We skinned ours also to save time, but it probably took 15 min per bird. Firstly I washed the outside of the birds because they were covered in pooh! (I will not be raising cornish cross again) then skinned, gutted and quartered. I then washed, drained and packed the meat. I think the gutting that took the longest. It took a while to disconnect all those membranes before carefully pulling everything out. How do you do it from beginning to end in 3 minutes??? My father in law was one to just yank out the insides but I worried about the intestines being broken and getting on the meat. But it was much quicker. =}

I welcome an advice.
Sherry

 

[Steve_of_sandspoultry]

The speed just comes with practice, the more you do the faster you get at it.

Steve