How to slaughter& process turkey/?!
Answers: farm rised . how to pick feathers
Look here:
http://www.fao.org/DOCREP/003/X6909E/x69...
BRING IT TO THE BUTCHER
Simple.
Pluck the feathers, cut the head and feet off, and clean the inside out and throw on a smoker.
Don't - YUK! how can any veggie ask that question?????
I dont know but my dad works at a turky proccesing plant i suppose I could ask him.
I remember that......ugh. My dad would put the head of the turkey or chicken on a tree stump and use a Axe to cut the
neck off........so it really ran around without its head.....
Then he would rinse it off, bring it into the house for my mom and I to defeather it....soak in hot water and pull the feathers
out.....gross, but had to be done......we did not have money to buy things, so we had a farm...and lived off it....lot and lots of work.
Another site to check out:
http://www.friday.com/bbum/2006/11/21/ho...
I vaguely remember that if you dip the turkey in boiling water before plucking it, the feathers should come out much easier.
Hi mcbet5@scbgobal,net,
I. cut the head off, (grab turkey then lay neck part on the block, chop with sharp axe, then hold upside down drain some of blood) & the feets too,
2. drop into boiling water soak for 10 minutes(easier the pluck the feathers,
3. when plucked slit down back side to remove innards,
4. rinse innards & save for broth,
5. cook & baste turkey,
6. if not using same day wrap & freeze turkey & innards.
Have a good AM. :0)
Additional Details: My ex mother in law raised chickens needless to say it was my 1st experience & we did about 12 chickens-yes it's true when you cut off the head the chicken can still run around but not good to do as chicken can get bruised. I was raised in the city & it was quite the experience to say the least. We had a couple for dinner & froze the rest. So I am assuming turkey can be done the same way.
Most small hobby farms/farmers use a T pole... basically like a cross without the top part. Attach the turkeys feet to the cross sections so that it's upside down. Have a cone propped underneath that the head hangs into... this will catch the blood so it doesn't get everywhere....... then lop off the head, or you can turn the head to the side (so you don't hit the windpipe) and cut close below the head... The turkey will bleed out within a few seconds... and you'll get more of the blood out than if you just lop the head off (although that's probably the most pain-free quickest method) After that, you'd want to dip the bird in scalding water which will loosen the feathers and you can just pull them off in swipes... you'll need pliers for the tail feathers........ then disembowel... after that, cook or freeze! Here's an excellent site on harvesting a turkey, pics and all...... Goodluck!
http://www.friday.com/bbum/2006/11/21/ho...
First chop off head , let it bleed out. Take insides out of it then dip in hot water, or pour hot water on it to loosen the feathers, then pull all feathers off and cut off the feet ,wash inside and out, now your ready to cook it or put it in the freezer. If it is a young turkey the feathers will usually come off easily without dipping in hot water.
very sharp knife & slit throat & let bleed out well.
If don't have tub larger than the turkey, use bathtub - - fill with boiling water and have garbage can nearby. Take turkey by the legs & dip into water soaking it for about a minute, lift up and see if feathers pull out easily (if not, dip him back in until feathers pull easily. Don't let feathers go down drain.
Have several layers of newspaper on table, pull remaining feathers (tail & wing feathers are always tough ones). Remove top layer of wet newspapers that has feathers on it.
Cut around butt hole withOUT cutting into the attached intestine; pull that out & lay on table. Now cut upward for more room to work.
Reach inside and loosen all around inside cavity (up deeply, loosen the crop (feed bag found in the breast). Loosen the esophogas in the neck. Now pull out everything. In 2 crevices of back will be kidneys that you can loosen up with your fingers and remove also.
After washing the turkey, it is ready to cook, freeze or cut up.
To Kill a Turkey: To kill a live turkey, withhold food for a day to help ensure the digestive system is empty. (Some recommend also feeding the turkey hard liquor before slaughter, both to sedate it and perhaps as a way of flavoring the meat.) Putting the turkey in a bag, with one corner cut out for the head, helps keep the turkey from thrashing and damaging itself or the people involved in preparing it.
One method is to hammer two nails into a stump and bend them, then put the turkey's head on the stump and turn the nails to hold the turkey's head still, then remove the turkey's head with an axe. The turkey will thrash for a few moments. More commonly, a turkey is placed upside down inside a metal cone manufactured for this purpose, its neck is cut, and the blood is allowed to drain out.
To Clean A Turkey: Hang it upside down to bleed for a half hour or so. Then pluck it. Smaller feathers can be pulled off in a bunch; larger feathers need to be removed
one at a time so as not to tear the skin. Stubborn feathers can be pulled with pliers or a forceps. When all the feathers are removed, rinse the turkey's anus to remove any residue, then insert a sharp knife just below the hip bone, but not so deep as to puncture any of the internal organs.
bigbair70--------Never let them see you sweat!!!!!!!!!
A professional is the person u bring it to unless you live on a farm.
SHAME ON YOU