Anything AND everything!

[Alexz7272]

I'm take an old-school literally
My family said to soak it in salt water for 24 hours, then freshwater for 24 hours, refrigerate then cook on the thanksgiving!
Any idea how long it typically takes you to process one of them (I know you probably do a bunch at once) and does that sound about right? Sorry I'm asking so many questions

 

[NH homesteader]

Well... We have a drum plucker... So 10-15 minutes tops. No idea about hand plucking. That'll add a lot of time I would imagine?

We use shrink wrap bags so it'll age in that for 24 hours minimum. After that, normally it would go in the freezer. But since it's thanksgiving we will leave it in the fridge until 24 hours before cooking and then put it in a brine (using a friend's recipe I've never tried before).

Ask away!

 

[greybeard]

I think we all need to form a co-op in our areas for tractor attachments -- the ones we NEED when we need them but, often only once or twice a year. You can't rent & you sure don't want to buy every one out there. Shameful waste.

I have an auger, blade, disc -- used occasionally, not often. I want a rake but, only a day or two each summer/fall. My bush hog I use more often -- HATE changing it out. Use my back hoe but, it is made to fit onto my tractor, so hard to loan out.

How about a "library" for attachments? check it out, return or pay fine. Pay for repair/replacement if needed.

That's my random thought for the day.

Good way to make enemies or become one. Neither a lender nor a borrower be...
It's cheaper just to buy whatever you need. If you tear up a borrowed piece of equipment, you have to replace or repair it, and you still don't have one of your own. I lent a bush hog out twice. First time it came back with about 100 yards of electric fence wire wrapped around the stump jumper, next time came back with a burned up gear box. Lent my backhoe to a friend of my fathers..6 months later I went to get it and found he had lent it to someone else, and they had lent it to yet a 3rd person about 20 miles away that I had never met or even heard of. After I finally found it and went to load it, and found it had a dead battery and not a drop of diesel in it and I had to bleed the fuel system out to even get it started. He ran out of fuel and just left it in the field where it died--with the key on. Then, once I got it running, he had to gall to tell me he wasn't quite thru with it and could I leave it a few more days. I declined his 'generous' proposal. Now, if someone needs something, I just go do it for 'em or tell them 'no'.

 

[NH homesteader]

There is a small farmers' group in NH that rents out equipment. But you have to pay dues, pay a rental fee, and I assume you have some financial liability for damages. Sounds great to me!

On a personal level, every time we loan something out we have to chase the person around to get back our (usually damaged) equipment. Everyone seems to think that's OK because my husband is a mechanic, so he can fix it.

 

[Latestarter]

Damn Greybeard... some folks just don't have a clue...

 

[CntryBoy777]

I've learned that lesson too....have been on both sides of the issue....so now when I do something I either rent, get the neighbor to do it, or use Manual 'Labor'....post hole diggers, ditch blade, sling blade, or riding mower....no $$ or credit to Buy anything anymore....so, just make Do...or Do without...

 

[Bossroo]

I'm take an old-school literally
My family said to soak it in salt water for 24 hours, then freshwater for 24 hours, refrigerate then cook on the thanksgiving!
Any idea how long it typically takes you to process one of them (I know you probably do a bunch at once) and does that sound about right? Sorry I'm asking so many questions

When processing, a cone is way too small for a broadbreasted turkey. The way I do it is take a used grain feed sac and cut off a small corner at the solid bottom end. You will want to start to heat up several gallons of water until small bubbles start to appear, at this point it is ready for scalding. You will want to add a good squirt of dish soap into it before the scalding as it helps to dissolve feather fats and faster wetting of the feathers. Reely useful for ducks and geese. Catch the turkey and securely tie it's legs then place the turkey into the bag with it's head and neck sticking out of the hole on the end. Wrap the loose end of the back snug over the turkey and duct tape it. This will lesson the wing flapping of the death throws. Use a knife to cut the jugulars or use an axe to chop the head off. Start plucking by pulling out the wing and tail feathers, by that time the rest of the feathers will be cool enough to pluck so that your hands will be able to handle the job better. Next, remove the crop from the front of the chest area, then gut the bird. After that job is done, place the bird in a ice bath or refrigerate it for 24 hours to keep bacteria out. The time is needed for rigor mortis to pass or the bird will be tough. You can then soak in a salt solution, but not necessary . The bird is now ready to freeze or get ready to roast. One thing that you may want to try if you want the turkey to be self basteing is to get a 50cc syringe and a 16ga., 11/2" needle, melt a couple stick s of real butter , place the turkey on it's back and inject the the butter to the full lengh of the needle into the turkey's breast in several locations at the top as well as the top section into the legs. As the bird's interior temperature rises the butter will slowly seep out of the injection sights and baste the bird. Makes for a very rich gravy too. Bake at 350* until golden brown and interior meat ( thickest point ) temperature reaches 165* . Instead of an oven, you can also use a large roaster. --- the turkey will be done faster ! Enjoy.

 

[NH homesteader]

We have cones made for BB turkeys. Don't chop the head off... They don't bleed out as well.

I haven't heard that basting tip... I like that! Good explanation!

 

[Baymule]

We don't loan out our tractor. We tell people that our insurance doesn't cover it off our place.

 

[NH homesteader]

Hey @Alexz7272 did you butcher that turkey? How'd it go?