bee_pipes
01-19-2010, 05:15 AM
We just put two turkeys in the freezer yesterday. They hatched out around 25 June last summer, and have been largely confined for most of the time. We have raised turkeys before and do small numbers - just for me and my wife. Turkeys are a little different from chickens - the bone structure is different, and there are some differences in musculature - nothing too drastic. We have encountered some small deposits of fat in the past - much like chickens. But these last two were carrying a lot of fat.
The birds could have gone to the freezer anywhere from the end of November to the end of December (22-26 weeks), but weather and other projects got in the way. They weren't too far overdue. I could not believe the fat when we were dressing them. The first sign was when we were working on the neck and breast, freeing the throat, wind pipe and crop. The fat was set up and the term "cake" came to mind. It was a good sized deposit, but the largest amount of fat was the abdomen. The open space between the bones, around the vent and bowel, was almost solid fat. It wasn't gelatinous, like chicken fat, again wit was firm and set up - almost like what you'd encounter with beef or pork.
In the past, turkeys had been slaughtered earlier in the year - anywhere from October to December. We encounter a lot of immature feathers or quills when plucking. These were noticeably absent with the birds done yesterday. They were easily plucked and all feathers seemed to be filled out. Makes me wonder if it's a matter of age or time of year. They were a few weeks older than turkeys we have done in the past.
The birds were eight pounds each, dressed for the freezer (with most of the fat removed). They are a smaller breed of turkey - royal palm - and this is a fair weight for a young carcass.
Has anyone encountered fat in turkeys like this? Again, I'm wondering if it is a matter of age or time of year. I know the confinement didn't help much.
Regards,
Pat
The birds could have gone to the freezer anywhere from the end of November to the end of December (22-26 weeks), but weather and other projects got in the way. They weren't too far overdue. I could not believe the fat when we were dressing them. The first sign was when we were working on the neck and breast, freeing the throat, wind pipe and crop. The fat was set up and the term "cake" came to mind. It was a good sized deposit, but the largest amount of fat was the abdomen. The open space between the bones, around the vent and bowel, was almost solid fat. It wasn't gelatinous, like chicken fat, again wit was firm and set up - almost like what you'd encounter with beef or pork.
In the past, turkeys had been slaughtered earlier in the year - anywhere from October to December. We encounter a lot of immature feathers or quills when plucking. These were noticeably absent with the birds done yesterday. They were easily plucked and all feathers seemed to be filled out. Makes me wonder if it's a matter of age or time of year. They were a few weeks older than turkeys we have done in the past.
The birds were eight pounds each, dressed for the freezer (with most of the fat removed). They are a smaller breed of turkey - royal palm - and this is a fair weight for a young carcass.
Has anyone encountered fat in turkeys like this? Again, I'm wondering if it is a matter of age or time of year. I know the confinement didn't help much.
Regards,
Pat