Life in Reverse
We raised turkeys this year. What started in April ended a few weeks ago. We started with 26 birds and ended with 15, the biggest loss of animals we have experienced. The process was long, the costs were high and I made up my mind to not raise up turkeys for sale ever again. I might like to raise up some free roaming meat chickens in the future, but meat is not something that we have trouble finding.
Kristin and I kept one turkey to eat for ourselves. It was a big one for the two of us, probably 16 pounds. It was the bird that Gray and I practiced the slaughtering process on, hoping that things would go smoothly when it was time to kill the rest of the birds.
There were a variety of sizes, anywhere from 5 pounds to 18 pounds. We had thought that the birds would be much bigger given how long we had them and how much food they ate, but it just didn’t work out that way.
We decided that we would ask that the people who bought the birds to come out and help with the processing. Pretty much everyone was willing, so we had plenty of people out to help and even a few folks who just wanted the experience.
There was a lot of teaching going on as well as a lot of specialization. Rob, Jennie and I did most of the gutting while Gray, Noel and Ben took care of the killing, scalding and de-feathering.
Amber, Chris and Will each processed their own birds. Jeremy and Matt helped in the gutting even though they would not end up taking a bird home.
The whole process took about four hours, from start to clean up. The entrails went to the pigs to eat, the feathers went to the compost and the birds went home with their eaters.
By the end of the day, the turkey pen was disassembled, all the posts put up and the water and feed buckets emptied.
We raised Midget White and Burbon Red, both heritage breeds.
Hard to believe that we got the turkeys when they were just one day old. They lived in the brooder for six weeks before moving into their “training” pen which we moved every few days.
Usually folks would start with the poults and move to the finished meal, but I think the story does better in reverse. I welcome your thoughts on that…
December 20, 2010 at 10:52 am
The pictures of the process make me happy. In my opinion, most individuals that consume the “Traditional Holiday Bird” have no desire to know where, how and what all goes into raising it. I did the same thing as ya’ll, but at a friends property. The only quam I had with my process, is that I stressed it out a little to much before slaughter. I stiil feel a little bad about this. The bird I did this year was allowed to truley free roam around. This in turn made it a little more tough. I did brine the bird for 2 days, but it was not enough. I should have then broke down the carcass to apply seperate cooking aplications. The flavor on the other hand was unmatched by any commercially raised bird.
I truley respect what you all are doing at Circle Acers. Please don’t hate on me for my spelling and grammer. hehe….Keep on Keepin’ On!!!
December 31, 2010 at 11:19 am
I’m so impressed that the people purchasing the birds were willing to be part of the slaughter! Good for you and them for respecting the source of your food. Very interesting photos, too.