Sunday, December 29, 2013

Turkey processing


In addition to the heritage turkeys that we raise continually, we also raise a few broad-breasted turkeys from time to time to provide ourselves with ground turkey meat. Why do we use the BB turkeys for ground meat? Because we don't have a family big enough to eat turkeys that weigh 40+ pounds! The pictured turkey weighed 45 pounds. Yes, that's dressed, not live weight.


The first year that we raised BB turkeys and found ourselves with a 43-pound and a 38-pound turkey, we swore we would never raise them again. But then we discovered the joys of ground turkey meat. This year we had three of the big boys in the 40+ weight range, and yes they really were males. The females each weighed 20-something-pounds. Rather than grinding them up, Mike cut strips of meat off of them, which we'll use for soups, stir-fries, and schnitzel. We've already had a delicious cream of turkey and rice soup.

Turkey leg and thigh

The cost of processing ground turkey meat is much cheaper than ground pork, lamb, or beef because the cost of processing a turkey is only $6, and one of these big boys can produce even more meat than a lamb that costs us $45 to process. We do have to do the grinding ourselves, which takes time, but it still works out to be a good deal financially. The really exciting thing is that the dark meat tastes a lot like ground beef when used in chili or hamburgers.

1 comment:

Kris said...
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