Turkeys For 2013

[kuntrygirl]

x2


Let's try to find one everyone!

Ok, Will start looking!

 

[kuntrygirl]

I love turkey sausage.

Kuntrygirl do you make it? I would love to try some

I would love a recipe!!

How much turkey meat do you think would be needed to get a good number of turkey sausage? What do you think? Oh, I'm getting excited about the possibilities.

Having made swedish sausage about 20# of it, better to make small batches until you find a recipe you like. Which means if we all find recipes we can make several batches!!!

That's not bad at all. 20# is good! GREAT !!!!! Do you have a meat grinder to grind the meat? What do you use?

 

[chickadoodles]

That's not bad at all. 20# is good!

GREAT !!!!!

Do you have a meat grinder to grind the meat? What do you use?

I don't have a grinder and was wondering how to make it with out a grinder???

Here are some recipes:

Debone the turkey. Use a sharp knife to remove the meat of the turkey from the bones. Cut the deboned turkey into 1-inch cubes.

Read more: http://www.ehow.com/how_4928290_make-homemade-turkey-sausage.html#ixzz2bIp9OcwN

2
Set up your meat grinder and place a large bowl beneath the grinding shoot to catch the ground meat.

3
Feed the turkey meat into the grinder. If the ground meat appears too course, run the meat through the grinder a second time.

4
Weigh the ground meat on a kitchen scale. This will determine the amount of spices to prepare in step 5

5
Mix together 1/4 cup of finely chopped onion, 1 beaten egg white, 3 tbsp. of oats, 2 tbsp. of chopped parsley, 1/2 tsp. of salt, 1/2 tsp. of sage, 1/4 tsp. of black pepper, 1/4 tsp. of nutmeg and 1/8 tsp. of red pepper flakes (for every 1/2 pound of meat) in a small bowl.

6
Use your hands to mix the spices throughout the ground turkey meat.

7
Run the meat through the grinder for a final time.

8
Shape the sausage into patties and package into freezer bags for later use.



Read more: http://www.ehow.com/how_4928290_make-homemade-turkey-sausage.html#ixzz2bIp4FurT



all recipes.com

Mom's Turkey Sausage Patties

Original recipe makes 8 servings
2 pounds ground turkey
3/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
1 1/2 teaspoons ground black pepper
Directions

In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

 

[desertmarcy]

Definitely charge more for the hens. THey are the ones in demand AND the lavs are rare. Good reason to put on a high price and negotiate from there. I sold a tom as a pet for $45. Prices in general as a little higher here ( min wage is higher than fed level.)

Why are Lavenders rare? Slates produce 25% Lavender when bred together and Slates are not particularly rare. Could it be people just aren't interested in that color and so are not breeding them, especially since they are not in the APA Standard?

 

[chickadoodles]

http://albc-usa.org/cpl/wtchlist.html#turkeys

 

[kuntrygirl]

That's not bad at all. 20# is good!


GREAT !!!!!


Do you have a meat grinder to grind the meat? What do you use?

I don't have a grinder and was wondering how to make it with out a grinder???

Here are some recipes:

Debone the turkey. Use a sharp knife to remove the meat of the turkey from the bones. Cut the deboned turkey into 1-inch cubes.
 
Read more: http://www.ehow.com/how_4928290_make-homemade-turkey-sausage.html#ixzz2bIp9OcwN
 
2
Set up your meat grinder and place a large bowl beneath the grinding shoot to catch the ground meat.
 
3
Feed the turkey meat into the grinder. If the ground meat appears too course, run the meat through the grinder a second time.
 
4
Weigh the ground meat on a kitchen scale. This will determine the amount of spices to prepare in step 5
 
5
Mix together 1/4 cup of finely chopped onion, 1 beaten egg white, 3 tbsp. of oats, 2 tbsp. of chopped parsley, 1/2 tsp. of salt, 1/2 tsp. of sage, 1/4 tsp. of black pepper, 1/4 tsp. of nutmeg and 1/8 tsp. of red pepper flakes (for every 1/2 pound of meat) in a small bowl.
 
6
Use your hands to mix the spices throughout the ground turkey meat.
 
7
Run the meat through the grinder for a final time.
 
8
Shape the sausage into patties and package into freezer bags for later use.
 
 
 
Read more: http://www.ehow.com/how_4928290_make-homemade-turkey-sausage.html#ixzz2bIp4FurT
 
 
 
all recipes.com
 
Mom's Turkey Sausage Patties
 
Original recipe makes 8 servings
 2 pounds ground turkey
 3/4 teaspoon ground ginger
 1 1/2 teaspoons salt
 1 teaspoon dried sage
 1/4 teaspoon cayenne pepper
 1 1/2 teaspoons ground black pepper
Directions
 
In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

NICE! Thanks for posting. I will bookmark this.

 

[Dragon Lady]

2 years ago I processed 27. Hens ran 6 to 9 pounds and toms were 10 to 14 pounds. Most of the toms were 11-12, including giblets. But these were small breeds--Royal Palm and Mottled Black. I am not sure how much more the bigger breeds like Bourbon Red will be. I would like to know also! I will have some of the larger breeds to process this year, but no Bronze---the standard Bronze is the biggest.

I am still fairly new to poultry, so my knowledge is limited to just a few years.

Birds will grow to their max capacity if feed is in front of them at all times. Commercial feed or the equivalent = sufficient protein and all the basic niturents to support good health. I do see my birds really like grains over commercial feed, however the protein is much lower. Not a critism, just another factor to consider.

THe younger birds-- because of their faster growth they may not have a lot of fat. YOu can fatten them up with corn, that is the traditional fattening grain as it was pretty cheap for the amt of gain. Other feeds can be used too. When confined they use less energy for moving around, and store more of it.

Your THanksgiving is earlier than ours by a month. If you want fasat growth you need to confine the birds and put them on high quality commercial feed. If you feed corn or extras feed at the endof the day when they have had all day to fill up on the less desireable pellet feeds.

I don't weigh my birds as I like a really big bird and tend to growth them out beyond 10 months. I'm sure I should revisit this and try to be more economical .

RIght now I am leting some 15 poults run free, the little hellions. Into everything, stealing grain from everyone then trooping off around the farm looking for goodies. A couple times a day they ar clearly looking for pellets. At that time I put some out in their pan. My goal is to have them act as cleaner uppers and eat as much off hte land as possible; then com winter I will pick up the feed bill. I expect a slower growth now.

If you are planning for Thanksgiving dinner, you cannot use the system I"m using and get a large bird.

CLear as mud?

Thanks you guys! it was quite clear Arielle lol

My 3 poults are from standard bronze hens bred with a tom that is standard bronze/eastern wild/royal palm. The poults are really pretty, I'm actually thinking I will keep the girls and breed from them next year.... which leaves the young tom looking nervously at the door

this pic shows the parents in the background and the poults in the foreground. The white tom is not kind to those poor youngsters and he gives a real beating when they fly into his enclosure!

 

[chickadoodles]

NICE! Thanks for posting. I will bookmark this.

Your welcome! I am excited about trying them!

 

[Arielle]

Try eating 20# of something that was less than expected

-- I had childhood memories to live up to!!


Meat grinders-- Ihave several types. I have only made sausage once and used the Kitchenaide with the attachment for sausages. I do have a Foley food mill, 2 actually, and that is a hand crank. YOu can chopp the meat with that and use a hand stuffer thingy for the stuffing part. Takes a little longer i imagine but effective.

Oh my-- I need to get butchering.I

 

[kuntrygirl]

Try eating 20# of something that was less than expected

-- I had childhood memories to live up to!! Meat grinders-- Ihave several types. I have only made sausage once and used the Kitchenaide with the attachment for sausages. I do have a Foley food mill, 2 actually, and that is a hand crank. YOu can chopp the meat with that and use a hand stuffer thingy for the stuffing part. Takes a little longer i imagine but effective. Oh my-- I need to get butchering.I

I kinda like the hand crank grinders. I remember my grandmother using one of those when I was younger.