Today’s the day. The day we butcher turkeys on the farm for the first time.
Here are some toms showing off their handsome looks.
It was a cold day – in fact snowing by the time we finished. We set up under the newly constructed porch in the hog barn – it blocked the wind and kept the drizzle and snow off us. We did eleven turkeys. The verdict on the process was a fairly good thumbs up. We used a 5 gallon bucket as a killing cone which worked well enough. The 32 quart turkey cooker we use as a scalding vessel worked ok for turkeys up to 20 lbs or so. The biggest ones needed to be dunked first headfirst and then tail first.