Turkeys For 2013

[Celie]

Before long we will be calling this thread Turkeys For 2014 ! It getting to be time to think about what breeds we want to raise for next year as we are all getting our harvest processed and into the freezer, then deciding what to winter over and who will be Thanksgiving and Christmas dinner! Here in Southern Louisiana, turkey laying season starts mid December, so if anyone wants a jump on next year, start looking around at who is raising what breeds, who you could trade with or get eggs from, in the southernmost states. Reptile stores sell long term heat packs that can be used if eggs are being shipped to colder areas, but like KuntryGirl found out with 2 week old refrigerated eggs, they are not all that sensitive to cool temperatures, as long as the eggs are well packaged and don't freeze. This year has flown by, but we do have a great group of people on this thread that have been a lot of help to us all and I for one hope it continues into 2014 and beyond! I'll shut my pie hole now!

 

[Celie]

If anyone has a 7 to 12 month old Bourbon red tom for sale, within a reasonable driving distance, please PM me and let me know how much you want for it?

 

[uphilljill]

I can't believe it's nearing the end of the year already. I still have one goal to finish 2013: To process and eat one of our own home-grown turkeys! Our May hatched poults aren't quite big enough for Thanksgiving, but I'm thinking the extra Tom can still make it in time for Christmas dinner!

We're keeping a breeding trio, so my 2014 goal is to hatch our own very poults next year, and maybe add a larger breed.

 

[Celie]

I can't believe it's nearing the end of the year already. I still have one goal to finish 2013: To process and eat one of our own home-grown turkeys! Our May hatched poults aren't quite big enough for Thanksgiving, but I'm thinking the extra Tom can still make it in time for Christmas dinner!

We're keeping a breeding trio, so my 2014 goal is to hatch our own very poults next year, and maybe add a larger breed.

We have the largest breed, Holland, and looking to add some smaller ones, since we're empty nesters!

 

[RockerHen]

My birds always let me know when the food dish is empty (this was taken off the front porch)




The toms are finally filling out (they'll be six months this month). Thinking about killing one for thanksgiving. They're all so pretty and comical though! I'm starting to love these guys more than my chickens.

 

[racinchickins]

Does anyone have any info on how live weight corresponds with processed weight on heritage turkeys? I'm planning on weighing my live birds, and I'd like to be able to give an estimate of about how much they will weigh when processed to the people I have interested in buying them.

Thanks in advance!

 

[Arielle]

Quote: I pluck everything bcause I still don't have a great knife. I have tried several -- mostly because they were given to me, but a sharp knive seems to be essential to skinning. As some one that enjous cooking, I like a bird with the skin on. I like the crunch and the look of the meat. Guess in my mind it separates fowl from beef or pork.

I do love a nice crisp golden brown skin YUUUMMM

When we were growing up, my brother and I fought over the skin.
Mom would get so mad seeing it half missing before the bird was carved!
She finally just let us do it.
Am working down the last few BBWs and more excess roosters this weekend.
I see 8-9 more that are ready to go.

My son and I pull off the skin before serving the bird, too. I try to restrain my self and share-- only one tail and we both like it!!

 

[Arielle]

I butchered 2 6 mo males for the freezer 2 days ago. Put one in roasting pan, and other in freezer. I just removed the wing and enjoyed munching on it. Then cut the breast meat and juices poured out!! Very juicy and very moist. And I don't brine . . . . It is so goooooood.

 

[Celie]

Does anyone have any info on how live weight corresponds with processed weight on heritage turkeys? I'm planning on weighing my live birds, and I'd like to be able to give an estimate of about how much they will weigh when processed to the people I have interested in buying them.

Thanks in advance!

The processed weight should be about 20% less than the live weight at the time of processing. Our mature Holland toms last year were right about 43 pounds before processing and after processing weighed 34# 12 ounces and 35# even after processing, not counting giblets. Here are some pictures after they were processed ay max weight for 18 month toms.






The closer you get to the 18 month maturity, the more meat they have. These 2 fed a lot of people and the flavor was so much better than the one we processed at only 9 months. At 9 months they look big on foot, but it is all framework and the second 9 months is when they put on the meat. My SIL, as she kept cutting and cutting more and more meat, called them the birds that just keep on giving! LOL

We had others that were store bought and fried, because these would have never fit in my brother's fryer, but there were well over 50 people and we had meat left over. These were the only heritage and tasted so much better and juicier.

 

[Chaneys Ranch]

Quote: WOW forget BBW! Will you be selling hatching eggs next year? I had hollands as 2nd choice on my wish list already, now I am really interested!
I have had some pretty severe problems with BBW, even killing other birds that were not even near them. Very aggressive.