Turkeys For 2013

[Arielle]

I sold my red jake and slate jenny today. I lost my black tom overnight. I am assuming because of the cold...? No idea. Birds, you know. I have 2 black jennys left and going to try getting another jake this weekend. I decided to keep the blacks if the red and slate sold... Typical of my type of luck to have a vital part of the trio die.

I decided that I will be making a Porters order if I get the money in time. Only thing is, I want poults by April or May. I don't want to wait until June-August. So, I will have to decide if it's worth the wait. I do want to get Sweetgrass yet. I haven't decided if I want Silver Auburn, Self Buff or go back to the Reds.

Don't tell the chickens, but I like the turkeys more than them.

Oh, and my 3 BBBs are going to be processed on Monday. How long do I gave to leave them in the fridge to come back out of rigor and be tender? What's the best way to store them in the fridge? I put my ducks and geese in the fridge for 2 days and they started to dry out. Obviously I didn't have the cover sealed well enough, but I don't want that happening to my holiday dinner! I bought a 5gal bucket w/ a snap tight lid to store them in... I heard brining is a good idea. If so, how long should I brine? Can I over brine and make it salty? The BBW we bought fresh 2-3yrs ago wasn't this difficult, btw.

Would you be interested in the AUburns-- would be great to have a partner to exchange genetic material now and then. I'm at 5 toms-- no hens . . . plan to cull down to 3 biggest toms.

I try to have 2 toms, or 2 cocks at all times just because Lady Luck is fickle! lol

I have put my sweetgrass up for sale-- will see how soon they depart. I'm trying to thin down the numbers. Looking at culling a few from my BR pens too. I have noticed some of the hens molted in with paler coloring at the hip area, what is with that??

 

[Reyvaughn]

Would you be interested in the AUburns-- would be great to have a partner to exchange genetic material now and then. I'm at 5 toms-- no hens . . . plan to cull down to 3 biggest toms.

I try to have 2 toms, or 2 cocks at all times just because Lady Luck is fickle! lol

I have put my sweetgrass up for sale-- will see how soon they depart. I'm trying to thin down the numbers. Looking at culling a few from my BR pens too. I have noticed some of the hens molted in with paler coloring at the hip area, what is with that??

UGH! I wish we lived closer together! I'd take your Sweetgrass if we did. I am seriously considering the silver auburn. I'd be getting them from Porters, though, so not sure how much genetic material there will be to swap. Unless I get the silvers and you can use them to cross for new blood?

OH! And, jchny2000, thank you for the info!

 

[Arielle]

Quote: The theory that I understand from hanging out on the heritage large fowl thread is that i is ok to start witht he same stock. By virtue of living in different locations under different stresses, and selection, the populations become a little different. Then swap stock every few years--

Sorry we don't live closer-- would love to send the sweetgrass to you. They are very pretty.

 

[kuntrygirl]

How much do you all sell your processed turkeys for? Do you sell by weight?

You of all people will beat me for this. We raise BBW for show having said that as long as my son makes the sale the expenses are paid for and then some. Depending on the show we get 20-50 birds twice a year to raise. With all that in mind wen it comes time to process be do not have the freezer space to store these animals and because they are the same breed you can find at your local grocery store we have to sell them at a competitive price. So normally it's $1 a pound.

I would never give you a thrashing or beating. Everyone's situation is different, so you have to do what is best for you. I only try to motivate and support others in selling what they can for what they can.

$1.00 a lb is still a good price because you are generating money in. If I lived near, I would definitely buy some from you.

 

[chicken pickin]

The theory that I understand from hanging out on the heritage large fowl thread is that i is ok to start witht he same stock. By virtue of living in different locations under different stresses, and selection, the populations become a little different. Then swap stock every few years--

Sorry we don't live closer-- would love to send the sweetgrass to you. They are very pretty.

The Sweetgrass really are pretty. I really wish I had a larger set up to house another variety besides just the bourbons. I would love some more colors. Maybe one day.

 

[Arielle]

Quote: Making improvements and keeping up the quality does require generating enough poults to grow up, and then select breeders. You are on the right track to focus on just one breed. As you know I relaly like the BOurbons, the color is a rich red; the attraction for me to the auburns is the reddish chocolate color!! lol

THe auburs and the bourbons are slightly smaller than my narrigansetts, so I am trying to keep my 2 narri boys for breeding cross breds but, I need to take more of my own advice and keep down sizing!! lol

On another note-- while butchering last night, it occurred to me that chickens are much easier (per bird) to process. My hot water pot is a large canner so I can dunk a bird completely , todo a turkey I keep moving the carcass to get the hot water too all areas. I actually thought about quitting turkeys altogether!!

 

[TexasLisa]

Making improvements and keeping up the quality does require generating enough poults to grow up, and then select breeders. You are on the right track to focus on just one breed. As you know I relaly like the BOurbons, the color is a rich red; the attraction for me to the auburns is the reddish chocolate color!! lol

THe auburs and the bourbons are slightly smaller than my narrigansetts, so I am trying to keep my 2 narri boys for breeding cross breds but, I need to take more of my own advice and keep down sizing!! lol

On another note-- while butchering last night, it occurred to me that chickens are much easier (per bird) to process. My hot water pot is a large canner so I can dunk a bird completely , todo a turkey I keep moving the carcass to get the hot water too all areas. I actually thought about quitting turkeys altogether!!

Do you have a burner (like for a turkey fryer)? My DH cut a 55 gal. metal barrel/drum in half and we used that to process our BBWs last year. It worked great!

Lisa

 

[kuntrygirl]

The theory that I understand from hanging out on the heritage large fowl thread is that i is ok to start witht he same stock. By virtue of living in different locations under different stresses, and selection, the populations become a little different. Then swap stock every few years-- Sorry we don't live closer-- would love to send the sweetgrass to you. They are very pretty.

The Sweetgrass really are pretty. I really wish I had a larger set up to house another variety besides just the bourbons. I would love some more colors. Maybe one day.

Yes, the sweetgrass are beautiful!

 

[kuntrygirl]

Question for everone.........Do you all pluck your turkeys when processing or do you skin them? Skinning is easier for me. What about you all?

 

[TexasLisa]

Question for everone.........Do you all pluck your turkeys when processing or do you skin them? Skinning is easier for me. What about you all?

Last January was the first time for us. We plucked.

Lisa