Unfortunate question

[blackbelt]

OK turkeys are not the smartest of birds. (except the wild ones) anyway here on our homestead I eat nothing unless I kill it and process it myself, under sanitary conditions. If I went out and found something that died, I would not process it, I would find out why it died. You can get wild life cameras and place then on your property and review what happened, their good to have when it comes to knowing why your losing live stock.

 

[Rod W]

I had stated in the previous post that I would post up a link to a site in the UK where they stated various hang times for different birds, well. here it is http://www.thehuntinglife.com/forums/topic/24462-hanging/

 

[booker81]

I'd cut it up, check the internal organs (take pictures and then compare online), and eat it.

Yes, I've eaten "roadkill" as well, deer are big critters, and even getting rid of the damaged meat, you're left with a whole heap of good, free meat.

Also, thinking of deer hunting, and folks who make a poor shot on a deer and have to wait 6 hours (or longer) to track it....still eat that too.

Cut it up, check it out, and chow down!

 

[eKo_birdies]

Quote:
to me it is a lot different. for one, you probably have more of a time frame of the last time you saw said animal alive... vs. finding a deer on the road or a chicken in your neighbor's driveway that you have never laid eyes upon before much less have ANY idea of when the animal died (short of finding maggots).

of course, if once you opened the bird up, you saw diseased organs...toss it. but there are lots out there who would boil that up for a good hour or so and feed the meat to pets.

ETA not to mention the various diseases, parasites, worms, etc. that most roadkill harbors.

I have eaten some mighty tasty venison, that I ASSUMED WAS ROADKILL, perhaps it was disease or parasites that actually killed the deer(broken car parts were planted) Eat the bird, here's a link from the UK on various hanging times for various birds. It seems as they hang just about all of their birds to tenderize them!! Thank You, ROD

clever, really. apparently every deer ever hit by a car had a piece of the vehicle stuck in it.

anyone up for hanging their bird in a shady spot for 3 days before roasting it up?

i think i'll stick w/ 3 days of dry aging in the refrigerator.

ETA where i live a dead deer on the side of the road doesn't necessarily mean roadkill. i don't think i'd take that chance of the deer having CWD.

 

[rufus]

Quote:
Surely this isn't accurate???

Oh yes it is. They would let the bird get high before they used it.

On the question of road kill, some states allow the taking of the meat, others don't. If you happen to be on the scene right after the hit, you could bleed the animal out and use it. However, in this state you must get permission of the state to take the carcass.

Some states donate the meat to non profit organizations, others use it for feeding captive animals.

Rufus

 

[koonaone]

Quote:
Surely this isn't accurate???

I believe that describes the true english gentlemans preferred treatment for Grouse or other red meated birds. Not chickuns surely.

douglas

 

[Beekissed]

I wouldn't eat this bird...not in these temps. I'd also empty the water and refill...no sense in making anything drink dead turkey water if you don't need to.

But I wouldn't hesitate to feed it to the dogs...can't imagine why anyone wouldn't do this. Carnivores love their meat gamey more than fresh and will often cache it until it becomes more gamey and tender.

 

[chickenguru]

I wouln't hesitate to cook it up and feed it to the dogs. Before dogs
became such pampered pets they ate way worse thing than a
cooked turkey that somehow died.

 

[Beekissed]

I wouldn't bother with cooking it just for dogs....just split it and let 'em have it! Raw is better.

 

[Jared77]

Salt and Light wrote:

Remember in the olden days they would hang up birds guts and all until the head fell off then clean and eat them.
Surely this isn't accurate???

jaj121159 wrote:

Oh yes it is. They would let the bird get high before they used it.​

Its absolutely true, its no different than making salami. The fermenting process is what makes all the difference. I'm not going to go into detail for fear of grossing anybody out (sometimes ignorance is the best policy) but trust me fermenting is a age old process that works wonders.​