When to butcher for a fresh thanksgiving bird

[The Chicken People]

I have two bourbon Reds we will process for Thanksgiving!

 

[Olive Hill]

I don't know that I'd age it for 2 weeks, but 7-10 days is fine. 4-7 being ideal, IMO. You can't get them from market any faster than that.

 

[Tunastopper]

Quote:
I seem to like the brines that adds flavor rather than just salt water. I learned not to brine to long and to rinse and dry the bird good after the brining. Trust me do it even if it does not say to. Some recipes have way to much salt that makes gravy from the pan drippings like eating thick sea water. 10-12 hours is usually enough. I have seen some recipes that are lower salt ask for 2 days. Use your best judgment here. Vegetable stock, apple cider, or fresh oranges, fresh herbs seem to be in most of my favorite recipes. I have used recipes for brined roast turkey in my smoker too.

 

[gettinaclue]

Having never done it myself, I can only tell you what was told to me.

DH boss said his aunt butcher a turkey for him out of her flock the weekend before thanksgiving one year, and it was absolutely the best tasting turkey he has ever had.

Hopefully next year, I will be doing this as well. Good luck to you and happy dining!

 

[CDennis]

We don't eat a lot of salt, does the brine make the bird really salty? Or just work to tenderize the meat?

 

[MovieFanz]

Some brines are salty, and other are not. Even some store bought chickens have way to much salt for my taste.

Two recipes I came across say they are not salty. http://www.marthastewart.com/recipe/cider-brined-turkey You can make your own boiled cider for this recipe reducing concentated frozen apple cider.

This recipe uses buttermilk in the brine. http://www.williams-sonoma.com/recipe/buttermilk-brined-turkey.html

 

[ShadyHoller]

I guess this thread went quiet for a while, but, since we are slaughtering on Sunday, my mind keeps wandering back to this subject.

I definitely am not a big fan of salty food. And I'm quick to agree that a lot of brines out there are way too salty and result in a bird that is as much pickled as it is brined. But still, a good brine brings a lot of moisture into the bird, tenderizes it, and, if done correctly (I don't always do it correctly) doesn't make the bird too salty. That link I posted earlier to cook's illustrated really does a good job of stating the basics, the science, and how to do it.

It's always fun to experiment, trying to get it just right.

 

[CDennis]

Quote:
Thanks that did have a lot of good information, I am cooking for 20, doing two birds (because mine were heritage and small) just don't want to mess it up!