Author Topic: Turkey's how to keep em fresh?? (Read 13723 times)

Farmer Giles · « **on:** December 15, 2007, 05:59:58 pm »

Well howdy doody

I am taking some turkeys to be sorted tomorrow in readiness for Xmas and they will be ready for me to collect on the 18th/19th December. With Christmas day a good seven days later is there any way I can keep them fresh until they will be needed??

It isn't possible to take them nearer the day as a friend of mine has arranged this for me and the specialist abbatoir (I know I should be doing them myself but having just moved and there only being 24 hours in a day I honestly do not have the time) is flat out and it is the only time they can do the deed.

Any suggestions welcome as I would hate to make anyone poorly by having them hanging around too long.

Thanks all
Andy

Farmer Giles · « **Reply #1 on:** December 19, 2007, 06:48:13 am »

Hi

Anybody any ideas at all?

??

Cheers
Andy

pigsatlesrues · « **Reply #2 on:** December 19, 2007, 06:53:37 am »

My other half is saying hang in a cool dark place - hang in a pillow case.

The birds will dehidrate in a fridge I think.

People do hang meat/birds to enhance the flavour so it should be ok.

Kate

Andrew · « **Reply #3 on:** December 19, 2007, 09:02:49 am »

If at all possible after slaughter only get the turkeys plucked .If you leave them as long-legged ie. with all the internal organs remaining and hang them by the necks in a cool clean area they will keep better. You could then prepare them for the oven on Saturday or Sunday.
If they are returned from the abbatoir oven ready I would keep them covered with greaseproof paper or something similar to reduce dehydration and store them as close to 0c as possible.

hope this helps and you all enjoy your Christmas meal

Andrew

Farmer Giles · « **Reply #4 on:** December 21, 2007, 06:55:43 am »

Hi all

Thanks for the suggestions.

As luck would have it Bonkers (he was the mad turkey that was madder than mad Jack Mc Mad the winner of last years Mr.mad competition) decided he was going to roost in a tree for two days and only come down at night to eat. I rang the man who was going to be doing 'the deed' and in my bestest French explained the situation, first silence, then more silence then a guffaw of laughter and 'pas problem monsieur' and basically arrive when you can and it would still be OK. So yesterday they went and I pick them up on the morrow which is just mighty fine and fits in with my requirements. Super dooper and tally ho, all's well that ends well!!!!

Cheerio
Andy

Dan · « **Reply #5 on:** December 21, 2007, 10:28:27 am »

Quote from: Farmer Giles on December 21, 2007, 06:55:43 am

Bonkers (he was the mad turkey that was madder than mad Jack Mc Mad the winner of last years Mr.mad competition)

Let us know how he tastes.

Farmer Giles · « **Reply #6 on:** December 26, 2007, 08:32:05 am »

Quote from: Dan on December 21, 2007, 10:28:27 am

Quote from: Farmer Giles on December 21, 2007, 06:55:43 am
Bonkers (he was the mad turkey that was madder than mad Jack Mc Mad the winner of last years Mr.mad competition)

Let us know how he tastes.

Well Dan, he was bootiful!!!! really tasty and the meat was so sweet and not at all dry. Good old Bonkers he came up trumps.

Hilarysmum · « **Reply #7 on:** December 26, 2007, 10:06:39 am »

Aw and here I am actually feeling sympathy with Bonkers. Must be mad.

chrisgod · « **Reply #8 on:** January 21, 2008, 12:18:24 pm »

Have to say I kept three birds for Christmas, two Bronze and a White one. The white was frozen early!! (He got just TOO heavy and was suffering while walking I thought!!) And the two Bronze, one was despatched on the 19th and kept dressed in the fridge covered with greaseproof!! And the other was allowed a respite (WAS going to be Easter!) But then she lopped off a wingtip!! So she went as well to save any pain.
But the two birds we ate for Christmas were BOTH reported as being "The BEST we ever tasted?" So not sure if the hanging IS required?? And certainly I have been asked to DO several birds on the strength of these two/three.