Wild Turkey

[wilds of pa]

Well i can say, my oldest wild is probably weighing in at about 23-24lbs..Granted he is a bit over 5 years old.

Economically the feed conversion is not good if raising for meat production On the easterns..

But they sure can fly, every night our Elmer roost about 25-30 ft up in the tree's, he's the only one i allow to free range, but he will soon be going into a flight pen with some ladies

..

Charlie

 

[ohiofarmgirl]

Welcome to turkeys! You will love them. I have Bourbon Red and we just think they are fabulous animals... we also had Broad Breasted Whites. But those came to dinner this winter.

If you are in PA you might want to consider a visit to:
http://www.townlinefarm.com/

If I remember right he offers classes on dressing your own birds. You might also see if you can find someone to mentor you thru the process. In a million years I never thought I could do it. But we dressed 3 with a learned friend and when the time came for us we screwed up our courage and marched right out there.

What I tell all my horrified friends is that the butchering process is NOT what you think it is. Thats the only way I can explain it. It can be done with reverence, respect, and thankfulness in a way that honors the animal. You might also want to check out the Meat Bird section for support and 'how to's. Also see Harvey Ussery's wonderful information and detailed 'how to' (for chickens) at:
http://www.themodernhomestead.us

Unfortunately there is no way to explain the butchering process without using graphic terms. But most likely you've seen way worse on any crime show on prime time tv.

Good luck!

 

[sandspoultry]

Quote:
If you are buying from a hatchery the "eastern wilds" aren't really eastern wilds any more. They are grown for production not for what they should be.

 

[lorieMN]

most proccessors have a minimal limit price..here its 50 birds,so even if you bring in 20 birds you get charged for 50 because you are tying up the equipment and the peoples labor..I say raise them and butcher yourself..I do ours..turkeys are acutally easier because you poke them in the brain and there really isnt any flapping or squaking..last summer the first couple I didnt get perfect in the brain and just cut the throat and they just hung there and bled out..didnt say a thing..unlike chickens that start squaking as soon as you look at them..

 

[AK_Button_Mama]

I have a friend who taught me how to butcher everything: goats rabbits and chickens and turkeys. last year she taught me the turkeys in the fall and as a thank you for the help I got my own BB white turkey for turkey dinner... it was GREAT!!! I have to tell you that what most processors charge is WAY to much in my oppinion and it would be of benifit for you to learn how to do it yourself anyway. The person who said that there is a humane and thankful way to go about it is absolutely right... (most slaughter houses dont use any respect when butchering- they cut em and hang em still alive to writhe around and bleed out) I think that once you dive in you will see its not that bad. seems like you are close enuff to losta BYC'ers that perhaps you could plan a day trip to some ones farm for a lesson...or heck visit alaska I will show you!!!

I just recently had to cull 4 quail and was TERIFIED to do it the way I have heard people explain it on here.. (use kitchen shears and cut head off drain into sink) I was so scared I would miss or screw it up and I was astonished at how simple it was. it took about 30 minutes for my first 4. that is about 7 minutes each and i know it will get faster when I do more....

I am so good at butchering people call me and ask me to do thier stuff now. I charge 5 dollars per animal. and if you have hunters in your area you can them sell the inards to them as bait! it a little extra income for me since I dont work outside the home!

seriously you can do it!!!!

 

[sueg6255]

I live in Indiana in LaGrange county. We have a lot of amish in the area. There are a few processing places that will do chickens and turkeys. They will do them whole, cut up, wrapped or bulk it is up to you. If you are near some Amish you may want to check that out.

 

[Butterball]

The turkeys would be fine for a couple more months, or you could slaughter early and freeze.

I'm not sure where you live, but generally a local farmer can be found that will assist you in butchering, but also there are many Amish that will help you for a very low fee.

Now, we do all have to be careful about sanitation, etc.-just some ideas.