I'd brine them for sure or look at using a pressure cooker to cook them. The meat will be great for sandwiches, soups, and dumplings.
From: KingP234 <slyfoxqh@yahoo.com>
To: CHICKENS-101@yahoogroups.com
Sent: Sunday, November 18, 2012 8:36 AM
Subject: [CHICKENS-101] Re: Processing Turkeys
I have my scalding water about 140-145. I think 150 is the max?
Cathryn rainbowsilkiesTM Michigan
From: KingP234 <slyfoxqh@yahoo.com>
To: CHICKENS-101@yahoogroups.com
Sent: Sunday, November 18, 2012 8:36 AM
Subject: [CHICKENS-101] Re: Processing Turkeys
Have there been any responses to this question? I too have a couple of Toms that are close to 2 years old - but have been hesitant to use them, for fear of toughness.
Thanks for the palmolive tip - hubby will use that before he runs this Thursday's turkey through his chicken plucker machine !
ciao
Sandra
--- In CHICKENS-101@yahoogroups.com, Laura Roberts <lauraroberts518@...> wrote:
>
> DH said he forgot for the first but put it in for the second one, so that
> may have contributed to it being easier. I checked the temp before
> scalding and it was around 150 degrees.
>
> We are thinking about doing our big tom. He is 2 1/2 years old and has
> gotten too mean to allow him to be loose. He attacks all of us and heaven
> forbid he attack a child visiting over the holidays. So, my question is
> this. Is he too old and will he be too tough? Will brining him for 24
> hours help tenderize him? Opinions, please!
> Laura
Thanks for the palmolive tip - hubby will use that before he runs this Thursday's turkey through his chicken plucker machine !
ciao
Sandra
--- In CHICKENS-101@yahoogroups.com, Laura Roberts <lauraroberts518@...> wrote:
>
> DH said he forgot for the first but put it in for the second one, so that
> may have contributed to it being easier. I checked the temp before
> scalding and it was around 150 degrees.
>
> We are thinking about doing our big tom. He is 2 1/2 years old and has
> gotten too mean to allow him to be loose. He attacks all of us and heaven
> forbid he attack a child visiting over the holidays. So, my question is
> this. Is he too old and will he be too tough? Will brining him for 24
> hours help tenderize him? Opinions, please!
> Laura
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