Turkeys

CricketYang

Songster
9 Years
Jul 16, 2010
301
5
109
Mason, MI
I have a question: We raised a few BBW turkeys this year, started them on 22%, 18 weeks %16% and then at 22 just straight corn. We got one processed the other day, let it rest in the fridge for four whole days, smoked it and it was as tough as LEATHER!! WHY??? I figured I wouldn't have to brine it bc it was smoked but I'm not sure. What else can I do to make them not taste like rocks?! I'm having family over this weekend and they're expecting yummy home-grown turkey! Also, the processed bird had huge veins on it's skin, you never see that in store bought birds, why is this?
 
I don't know anything about Turkey's but I do know that you are not supposed to feed ANY animal JUST corn. It is not a complete food and lacks all the amino acids needed by the body.
 
The veins are from not bleeding out properly. Possibly the cooking method could have mad them tough. Not really sure, but I haven't had too many complaints unless they are overcooked. That will kill a fresh turkey that has been raised on pasture. The meat is more lean and there is no added water so they cook fast.
 
I agree it was not bled right. I raise only haritage breeds so I have never cooked a BB type I have raised. How was it smoked? When we smoke a turkey, it is low temp, 250deg for about 10 hours. When it goes on the smoker, I let it smoke for about 1 to 1 1/2 hours then I wrap it in heavy foil. 1 , so it doesn't get too smokey and 2, so it doesnt dry out. I have never finished any bird on just corn.
 
We have had three turkeys this year, all brined, and all remarkably flavorful and juicy. One was a Midget White, two were Bourbon Reds, all male so far. Maybe try brining your next one? THey DID cook faster than store bought birds cook.
 
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