Turkeys For 2013

[Arielle]

NOthing like a roasted drumstick fresh off a whole bird.

Just a note about roasting-- I have turned down the temp on rasting my birds. THey dry out too easily. I'm reminded of this as I just pulled a pork roast outof the oven and the label, removed BEFORE going into the ove, said that the serving size had 27 g of protin per a 7 oz serving. WTH?? THAT is a lot of added water!! My diet book talk about 3 oz prtions prviding 25 g of p rotien. We are getting ripped off at the grocery!!

I think we need to calculate meat at cost per gram of protein, or pound of protein. Wow, I"mpaying $2/lb for water!! I have my ownwell thankyou, so I don't need to "eat" my water, and it mostly cooks off anyways. Who can do the math on this one? My brain frizzled just as I realized what a rip off!!

And I couldn't sell my farm raised dressed BBW at $4/ pound a couple years ago---- goodness. PEople need to wake up and smell the . . . . roast!!

 

[uphilljill]

How low do you go? lol

I usually keep it simple and roast an unstuffed turkey (or any bird really) at 425 degrees F for 20 minutes to crisp the skin, then reduce the oven temperature to 325 degrees and roast for about 15 minutes/pound. Then let it rest for 30 minutes before carving.

I've noticed that heritage turkey sometimes cook quicker (I guess because there isn't any water added like you mentioned with the pork) so I check the temp often as it gets close, and pull it out of oven about 10 degrees before the final temperature as it will rise while resting.

 

[pollo disco]

My RGs are doing just great. They were april babies, and are still quite young. I think we will still breed this pair and then maybe stew pot when they get old and decrepid. Dunno. First time for everything. When we do roast our chix, we also noticed the "water" mystery as well. Your own farmed birds are just soooo much better. Beer can variety on the grill for me thank you...

 

[Arielle]

How low do you go? lol

I usually keep it simple and roast an unstuffed turkey (or any bird really) at 425 degrees F for 20 minutes to crisp the skin, then reduce the oven temperature to 325 degrees and roast for about 15 minutes/pound. Then let it rest for 30 minutes before carving.

I've noticed that heritage turkey sometimes cook quicker (I guess because there isn't any water added like you mentioned with the pork) so I check the temp often as it gets close, and pull it out of oven about 10 degrees before the final temperature as it will rise while resting.

If you have a method that gives you the roast you are ooking for, then don't change. THat you use a thermometer is a big plus!! I never know where mine is. lol Interesting that the heritage cooks quicker-- I need to pay more attention or trying to stuff a heritage bird. By the time I put it in the oven I don't care that it is not stuffed-- I 'm tired of dealing with it. ( I dont' think I would make a good homesteader in the 1850's !!)

Years ago I started putting in my thanksgiving turkey about midnight ( stuffed) at about 300 and let it go all night-- the nighttime air starts to have an aroma that screasm THanksgiving. lol

I go low on the temps, more like 300 these days and I still get a nice skin on it. Gotta have a good skin, because that is the best. THe roasting time becomes longer.

I changed when I read an online article about how these birds, especially an older bird benefits from low and slow--- and I"ve been doing it ever since. Exact time varies so I use the wiggle the leg joint test-- however often the bird is over done as this loosens less easily than the BBW.

Based on the butchering lately of the cornish X and comparing them to my older birds there is a difference in the connective tissues of the 2 ages IMO. Far easier to cut up a 3 month cornishx than a 6 mo dual purpose bird.

THis has been my experience so far-- maybe someone else has experiences to share with us.

 

[Arielle]

I meant to post this while i'm on the MW kick.

https://www.backyardchickens.com/t/419481/anyone-else-have-midget-whites/0_20

 

[Momhunter]

if my royal palms were born in April when should I expect egg laying to start??

 

[kuntrygirl]

if my royal palms were born in April when should I expect egg laying to start??

You are next to my state, so yours should start laying during your next laying season, whenever that is for your area. You are in a warm state so laying season should be soon for you right? What is your normal laying season for your turkeys? My girls start in December. Although that is not a normalwarm season but in Louisiana, we sometimes wear shorts and tank tops and have 90 degree weather for Christmas. :/

 

[Momhunter]

You are next to my state, so yours should start laying during your next laying season, whenever that is for your area. You are in a warm state so laying season should be soon for you right? What is your normal laying season for your turkeys? My girls start in December. Although that is not a normalwarm season but in Louisiana, we sometimes wear shorts and tank tops and have 90 degree weather for Christmas. :/

I don't know, these are my first turkeys. My peafowl didn't start until end of May.

 

[desertmarcy]

If you have a method that gives you the roast you are ooking for, then don't change. THat you use a thermometer is a big plus!! I never know where mine is. lol Interesting that the heritage cooks quicker-- I need to pay more attention or trying to stuff a heritage bird. By the time I put it in the oven I don't care that it is not stuffed-- I 'm tired of dealing with it. ( I dont' think I would make a good homesteader in the 1850's !!)

Years ago I started putting in my thanksgiving turkey about midnight ( stuffed) at about 300 and let it go all night-- the nighttime air starts to have an aroma that screasm THanksgiving. lol

I go low on the temps, more like 300 these days and I still get a nice skin on it. Gotta have a good skin, because that is the best. THe roasting time becomes longer.

I changed when I read an online article about how these birds, especially an older bird benefits from low and slow--- and I"ve been doing it ever since. Exact time varies so I use the wiggle the leg joint test-- however often the bird is over done as this loosens less easily than the BBW.

Based on the butchering lately of the cornish X and comparing them to my older birds there is a difference in the connective tissues of the 2 ages IMO. Far easier to cut up a 3 month cornishx than a 6 mo dual purpose bird.

THis has been my experience so far-- maybe someone else has experiences to share with us.

I like the low, slow cook method. Overnight is a great idea. We frequently cook chickens and turkeys at 250 degrees. We also love using oven bags because they hold the moisture in and clean-up is ultra easy. You don't get the crisp skin that way, though. Sometimes I take skin and put it in the toaster oven on broil until it is good and crisp and have a crispy skin snack.

 

[kuntrygirl]

You are next to my state, so yours should start laying during your next laying season, whenever that is for your area. You are in a warm state so laying season should be soon for you right? What is your normal laying season for your turkeys? My girls start in December. Although that is not a normalwarm season but in Louisiana, we sometimes wear shorts and tank tops and have 90 degree weather for Christmas. :/

I don't know, these are my first turkeys. My peafowl didn't start until end of May.

Sounds ilke yo'ure right on shcedule with Texas/Louisiana laying schedule. My peas didn't lay until May as well this year.