Posted by patiolant on July 11, 2009 at 14:24:21 from (216.65.164.163):
In Reply to: Butchering a Turkey posted by john in la on July 11, 2009 at 11:53:22:
We've been butchering turkeys for years and can add a few hints. Don't use boiling water, but in the 145-150 degree range for the scalding step. Try to make yourself a large killing cone out of sheet metal attached to a piece of plywood for the flat side. This will make life a lot easier, not to mention it being a safer way(for you) to kill turkeys. The big toms are incredibly strong, especially when you cut off their head. I have been thrown off of ones back trying to hold it down when someone else cut off the head. Their claws can cut you deeply if not careful. The killing cone makes life a lot easier. I also tie the birds legs together before killing. It makes them a lot easier to handle. They are a LOT more passive when alive than when you cut off their heads.
Also, I wouldn't cut on both sides of the breast to gut them. Cut below the breastbone and down to and around the cloacal opening. Only cut on either side of the breast if you intend on cuting the bird up into parts.
We probably eat more turkey now than any other meat. We cut up most of our birds into parts. There is a lot you can do with turkey meat than just roast whole birds. I would much rather butcher 10 turkeys than the equivalent 40-60 chickens it would take to make up the same amount of meat.
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