If you ’ve already master the artistic production of raising your own meat chickens , you might be question whether it ’s time to branch out to a novel species of poultry .
Ducks are fun to conjure ( specially for their tasty eggs and the entertainment value alone ! ) . However , the distressing reality is that you are n’t going to get a huge yield of meat from a flock of backyard ducks .
So what ’s next ?
Turkeys are not only easy to raise , but they can be easy to slaughter and physical process for the freezer , too . The turkey is the thoroughgoing homestead bird since it puts on weight cursorily – and fortunately , if you ’re already used to put forward and butchering other kinds of poultry , you in all likelihood wo n’t obtain the mental process all that much different .
In this step by step scout to butcher a turkey , I will tell you everything you need to know to process these magnificent creatures for the freezer or for Thanksgiving Day .
Reasons to Raise and Butcher Your Own Turkeys
Before I remain , I ’ll get this right field out of the way – raising turkeys is n’t for everyone .
Turkey poults cost twice or three meter as much as baby chicks and the feed will in all probability end up costing you more , too . However , when you deal the money spare compared to buy Republic of Turkey from the supermarket , you ’ll find you might save up more money .
That ’s doubly true if you decide to raise a few extra turkeys to sell to other people so that you’re able to offset some of your expense .
A homegrownheritage turkeyis some of the better - tasting meat you ’ll ever enjoy – it ’s nothing like a store - buy bomb ! Turkeys grow rapidly ( in only 16 - 20 week , in many case ) . you may butcher your own Turkey at habitation without have to rely on an outside processing readiness , too .
Many people see turkeys as in reality beingeasierto slaughter and eviscerate than crybaby , too . A turkey carcass will give you much more meat but has fewer feathers to pluck and a larger body cavity that makes it easier to gut your birds .
Best Breeds of Turkeys to Raise for Meat
Some of the most common core joker breeds include :
Of these , the Broad Breasted White ( or Giant White ) is probably the most popular . This is a distinctive commercial-grade strain of Meleagris gallopavo and is ready for the dinner party tabular array in just 4 months .
How Long Before a Turkey is Ready for Butchering?
If you ’re trying to figure out when to grease one’s palms your poults for your Thanksgiving Day dud , you might find it helpful to learn that the timeline for poult to dinner party table varies count on what turkey breed you decide to raise .
The quickest - growing turkey stock , the Broad - Breasted White , attain butchering time the quick , usually in around 16 weeks . Traditional inheritance breeds take much longer , sometimes command 24 weeks or more to reach maturity date .
Of naturally , these numbers are just estimate . You may notice that it withdraw less or more meter to raise your turkeys to maturity bet on the conditions and what you are feed your shuttlecock .
What to Feed a Turkey Before Butchering
Turkeys are standardized to chickens and other kinds of domestic fowl in that they need a high - protein diet when they are untried . Adult birds thrive inoutdoor conditionsnot only because they will have more space to vagabond but also because they can eat foods they might unremarkably eat in the wild , like plants and bugs .
When your joker are new , provide them with a complete provender incorporate about 30 % protein . Once they reach out 8 weeks honest-to-goodness , you’re able to swap to a feed stop around 20 % protein ( but more nutritionist’s calorie ) to serve them produce and increase their body size of it .
Most masses do notraise turkey for their nut . If , however , you want to do so ( hen will lay about 2 eggs per week ) , ply extra calcium to the females one by one from the feed .
Equipment Needed to Butcher a Turkey
You do n’t ask much in the way of equipment when it ’s time to slaughter your turkey . normally , all you need is :
How to Kill a Turkey
know how to butcher and eviscerate your own Republic of Turkey can relieve you a lot of money . Plus , you ’ll have the public security of judgment in knowing that your turkeys were raise in the most humane condition . It ’s well-off than you might think .
The first thing you necessitate to do is kill the turkey . If your turkey weigh more than 20lbs ( which it in all likelihood does ) and you do n’t think you canlift this muchon your own , enlist some help . The mean solar day before killing your turkeys , remove intellectual nourishment and render just clean water . This will ensure that the carcase is easy to clean .
There are several methods you may use to kill a turkey , including cutting its head off with an ax or slicing through the chief artery . Because turkeys are so much larger than chickens , you may not have much luck wringing its neck if this is what you ’re used to doing with chickens ( the jury ’s out on whether this is the most humane slaughter method acting , anyway ) .
You may find it helpful to put your turkey in an honest-to-god feed bag or a kill cone ( they make especial one for turkey or you’re able to build your own ) to curtail its movement while you pour down it . When you cut the chief artery or break up the spinal column , death should be instantaneous . You may notice your turkey struggling for a few moment later on , but this is a reflex .
1. Cleaning a Carcass
After your Republic of Turkey has been killed , you should wash the carcass to take any stool , dirt , or debris . exhort lightly on the stomach to storm out any remaining feces from the vent .
Then , slay the head if you did not sever it altogether with the axe .
2. Scalding and Plucking Your Turkey
Before you even set out the unconscious process of slaughter your joker , you should have a pot of water quick to go for the scalding procedure . The temperature should be between 140 - 150 ° farad . Add a few dip of dish scoop to help the water get into all of the feather shafts .
dip the turkey in the red-hot weewee for around 30 - 60 seconds . Swish the carcase around to check that the hot water drive to every inch of the Republic of Turkey .
Test the turkey . You will know the turkey is ready to be plucked if the feathers have relax . They should issue forth off easily when you run your hand over them . you may whip the foot , too , if you want to use them for stock ( it will get them a chip unobjectionable than just rinsing ) .
Remove your turkey from the scalder and let some of the water supply dribble off . If you are plucking by hand , hang the turkey where you will be able-bodied to reach all nooks and crevice . If you ’re using a mechanically skillful plucker , go ahead and put your Meleagris gallopavo inside ( most can only bear one bird at a time ) .
3. Eviscerating Your Turkey
Once your dud is whip and plucked , you need to remove the petroleum gland . The oil gland is found at the alkali of the tail . It ’s essential to remove it because if you do n’t , it can impart an odd flavor to the meat .
Next , cut all the way around the vent , being careful not to apprehend into the intestines . Cut through the hide on the venter , just a few column inch below the venthole . If you take place to puncture any of the digestive organs or if there are any feces , check that you lap the carcass straightaway .
get rid of the bowel so you do n’t bust them , pulling them out lento before you remove the liver and the gizzard . You may also have to remove the gall sack ( it ’s small , green , and attached to the liver ) so you do n’t get bile on the liver . For the gizzard , your next measure will be to peel back the yellow facing and rinse exhaustively . It will be filled with food for thought and stones .
Next , you’re able to remove the affectionateness and the lung . If you ’re used to processing poulet , you ’re probably already aware of how difficult it can be to get the lung out . They are snuggle in the rib cage and you ’ll need to use your fingers to intrude them out .
rinse off all of the electric organ and either discard them or set them aside ( if you project on using them ) .
you could then remove the trachea and esophagus from the neck . To do this , cut a cunt up the neck and reach within .
lastly , remove the harvest from the breast , using your finger to work between the crop and the thorax peel .
Wash the entire carcase again with cold water . You must use frigid water so it can block off bacteria from multiply on the joker ’s warm body .
4. Cutting and Freezing Your Turkey
Your next step is to hit the feet , cutting through both ligaments and skins where the scaly bit of the pegleg and the drumstick meet . you may use the invertebrate foot for caudex or you may discard them .
If there are any remaining feathers on your turkey , break up them off and rinse again . you’re able to then either breast out your joker for individual cuts or you’re able to freeze out it whole for your Thanksgiving - twenty-four hour period roaster .
There are specific turkey shrink bags that are designed for larger birds like these , or you could put your bird in head-shrinker - wrap or avacuum sealerbag . Turkey roasting bag work , too , although they are n’t as good at preventing freezer burn mark .
The Best Part: Brining and Cooking the Turkey
Of naturally , you do n’t have to freeze your turkey right on away – you’re able to always fudge it decently up ! If you ’re become to do this , stress to butcher your turkey about 2 days in advance of when you want to cook it . This will give the carcase time to “ eld ” in the refrigerator so it ’s not elusive .
you’re able to utilise your favourite brine answer to prepare your bomb , or if you do n’t have one , just habituate a cup of salt to 2 - gallon of piss . you could contribute additional herbs and spiciness for flavoring ( I care a scrap of Rosmarinus officinalis and sage myself ) . Soak the bomb overnight in a brine for a tastier overall flavor .
misrepresent your turkey at 325 ° for 15 - 20 minutes per hammering .
The meat thermometer should scan 180 ° when it is amply cooked and the drumsticks should move easily in the sockets . Let it rest for 20 moment before you carve .
That ’s all there is to it – besides falsify up a batch of mashed potatoes and a saucepot of gold rush to go along with your delicious bird . Now that you know how to butcher a turkey , you ’ll be able-bodied to do it every tumble on your farm .
For more options , have a facial expression at these 27Thanksgiving Turkey Recipes .
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