The two turkeys we processed Friday were from June or July's hatch and smaller than the ones hatched in April and May, naturally. We decided to practice on our turkeys and not the ones bought and paid for.
They weighed 8 lbs each and I brined them for twenty ours in salt/brown sugar brine, then they were smoked. I am not sure what type of wood was burned, but some fruit was thrown in and it had a slight apple scent to it.
We gave one to the guy that smoked them and kept one. He has already sliced and eaten his and said it was wonderful. (he called my dh to tell him) We haven't sliced ours yet, but I plan to slice it Wednesday pm and have some, then.
In the meantime, we processed another turkey on Sunday and he weighs 12 pounds. We didn't do a better job and I thought after having done two on Friday we would be better, but we kind of botched the kill ad it didn't go as stress free as I had hoped. The feather removal DID go easier and he looks pretty good.
I wanted to go ahead and do our big tom, but dh is worried he will be tough and we have a houseful of family coming for Thanksgiving, so.............while tom's still with us, his days are numbered because we plan to have him for Christmas. We don't have company coming and we'll have Christmas break to have turkey dinner and then the leftovers.
So, our turkey numbers are down from eight to five with two more slated for freezer camp in a month. We are going to keep our younger male and two females.....a white and a brown, but I am planning on ordering some Royal Palm this Spring for turkey dinners next year. White feathers make a big difference!
Laura
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