If you have followed the past posts about our flying turkey, Dinner, you probably realize why he was named such. The idea was with the onslaught of all the festivities, it would be nice to have someone else do the deed in a time saving way. We have spent the part of the last few weeks trying to locate a meat locker to process Dinner, but have no takers. The usual response is, "Have fun with that," followed by a chuckle.
Well T-Day is T minus three days and counting. So now brother-in-law John has agreed to help. I find this may be one of those events that is part spectacle, part horror show, part side show and will end up on YouTube sometime.
My question to you all is, Do you have any advice besides run for the hills? I found some help online and have decided on some details, but what tidbits might be helpful for a rookie making turkey dinner?
5 comments:
"Good luck with that!" :)
I don't envy you at all!
We used to get our turkeys from "Noell's Turkey Farm" south of town, years ago. We'd pull up in my Grandad's Chevy Nova and wait while he went inside to get the turkeys (one for home, one for the Drug Store). There were a lot of turkeys running around there. (Little did they know!). I wonder if anyone is still around there that could do that for you?
You might get some tips from this thread at a wonderful forum: http://www.sufficientself.com/forum/viewtopic.php?id=6387
I want to see this.
If you haven't done so...read Barbara Kingsolver's experiences with raising her own turkeys in "Animal, Vegetable, Miracle." In the meantime, I am eyeing Dinner's legs...I prefer the dark meat!
I've watched lots of videos, it doesn't look too hard. We are going to Beewench farm in P.R. in December to learn the fine art of killing chickens and turkeys. Too bad it will be too late to pass our new knowledge on to you. Have fun and enjoy Dinner!
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