Which heritage breed...?

[pascopol]

Quote:
Last year the Beltsvilles started laying in Jan followed by the Midgets and Hollands, next were the Palms and Bourbons last were the bronze. Are you looking for one variety or a mix for your own taste test? We can ship early since they are heading south and that will give you more grow out time.

Steve

I think mix would be fine, I do not believe there is much difference in taste of various Heritage breeds, they are all delicious and beat commercial broiler turkeys.

Mix would be to my advantage, to get to know the breeds, staggering maturation and weights. Then I can pick the breeds which really suit me and my needs.

I will keep in touch with you early spring!

 

[toto65]

I noticed that not much is said about Slates in this discussion. Out of 13 turkeys that I have not, I have 4 adult Blue Slates and 2 poults. How do they rate among the other heritage birds as far as size and growth? My other birds are 3 RP 2 toms & 1 hen, 1 BR tom, 1BBW hen, and 1 black tom that is supposed to be a result of a cross of a slate and a narragansett. OOPS forgot Nora the Narragansette hen.

 

[pdpatch]

Blue slates are about the same size of red bourbons and grow about the same.

 

[u8sushi]

I just love my narragansette turkeys. Great tasting

 

[arabianequine]

Really I just had three butchered I will see I guess......I have not tried them before. I am worried they will be tough since 1 1/2 but some people say that they like them about that age not sure why....I think it had to do with the fat and the tom had a ton of it on his chest.

 

[longranger]

Make sure to age those for several days prior to freezing or cooking for best results. Also lower heat works better than higher when cooking. They will have better flavor than the broad breasted? Texture will depend on aging and preparation method.

 

[arabianequine]

What do you mean age for several days before freezing? I am sure I did not do that they were butchered and frozen the same day. I was thinking of doing a brine....I also just called about smoking them.....it is one or the other right?

ETA: just thinking should we brine it first thaw it out then brine it and then take it in to be smoked?

 

[longranger]

sorry for my confusing post. Ideally they should be out of rigor mortis before freezing. Aging before or after freeze works I just prefer before. Smoking is an ideal method for that age turkey. Should come out awesome.

 

[arabianequine]

Your fine....I am new and have never done this myself before. How long does it take for the rigor mortis to stop? The tom seemed really stiff.....but I had someone else do the butchering and it was anywhere that day culled till nine/ten at night before put in the freezer. I do know they put them in a ice bath right after plucking out feathers. I still not sure what aging is? If you don't mind telling me.....is it a process? I may not have to do this if smoking but I would still like to know if there is something I have to do to age a turkey in the future. Is this something you do before or after rigor mortis So much to learn.

Thank you for your help!

 

[longranger]

Not all that complicated. All poultry stiffen up for a number of hours after butchering. Usually starts to lessen in 6 hrs or so. Aging is keeping the meat in a fridge at a little below 40 degrees for up to a week. This helps soften the muscle for a more tender and juicy bird.