Our friends Bruce and Kate have a two hundred acre farm where they raise some Frank Reese lineage heritage turkeys. When Bruce asked if I was interesting in helping process thirty birds I gave him an enthusiastic yes. I was expecting to be processing outdoors and dress appropriately but was thrilled to see that all work would be in his shop. Such a more enjoyable environment.
I helped Bruce dispatch the birds before switching to the butchering station. With six of us working it was not overwhelming but it did take a good chunk of the day, broken up with some tasty sandwiches that fueled us through the finish line. This was a new experience for me and I’m really glad I got the chance to learn, thanks Bruce and Kate!!!
Dispatching station
The hot water and "magic finger" defeathering machine
Plucking the few feathers that remained
Nice work station for butchering
Pretty sweet to have a professional handling the final inspection and packaging
Wow, so moist and flavor. Such an incredible meal!
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