**WARNING: There are graphic images of the turkey butchering process in this post. You are welcome to disregard this post if you are not interested in learning how to butcher a turkey. I respect your decision to not eat meat, and it won’t be against my will if you click this link to find out how to make delicious mashed potatoes in its place. But my family and I have consciously chosen to raise and consume meat, and I kindly ask that you honor our decisions as well.
This year, I promised myself not to allow our turkeys to reach 89 pounds before we killed them.
Butchering turkeys isn’t a whole lot different that butchering chickens. They simply hurt more when they beat you with their wings because they are bigger, stronger, and more agile.
Fortunately, Christian agreed to complete the challenging tasks so I could record the procedure for you all.
I like raising turkeys because I find their personalities to be hilarious and because it’s a fairly simple task. They may not be the smartest birds, but they do have a quirky side, which became very clear the year we forgave a very large Tom that we had. He continued to live for a number of years after that and became a kind of watchdog. (He had no concept of personal space; although he wouldn’t attack anyone, he would stalk anyone new who set foot on the property.) This is quite frightening. ).
And of course, turkeys taste really good too. You’re also missing out if you haven’t had a turkey that has been pastured and brined. Big time.
When Turkey Butchering Day arrived this time, I was prepared with my camera set and ready to go. You can either read on for detailed instructions or follow our turkey butchering adventures on YouTube.
The process of hanging a turkey after killing, also known as “aging,” is crucial for ensuring optimal flavor and tenderness. This guide will delve into the science behind aging, the ideal hanging duration, and the factors that influence it.
The Science of Aging
Aging a turkey involves allowing the natural enzymes in the meat to break down muscle fibers, resulting in a more tender and flavorful product. This process occurs due to the following factors:
- Enzymatic Activity: Enzymes naturally present in the muscle tissue break down proteins, making the meat more tender.
- Moisture Loss: As the turkey hangs, moisture evaporates from the surface, concentrating the flavor and enhancing the texture.
- Collagen Breakdown: Collagen, a protein that contributes to toughness, is broken down during aging, further tenderizing the meat.
Ideal Hanging Duration
The ideal hanging duration for a turkey depends on several factors including:
- Temperature: Lower temperatures slow down the aging process, allowing for longer hanging times. Ideally, the temperature should be between 32°F and 40°F (0°C and 4°C).
- Humidity: High humidity can prevent proper drying, while low humidity can lead to excessive moisture loss. Aim for a relative humidity of 75-85%.
- Air Circulation: Good air circulation is essential to prevent the growth of bacteria and ensure even drying.
- Size of the Turkey: Larger turkeys require longer hanging times due to their thicker muscles.
General Guidelines:
- Small turkeys (10-15 lbs): 3-5 days
- Medium turkeys (15-20 lbs): 5-7 days
- Large turkeys (20+ lbs): 7-10 days
Factors Influencing Hanging Duration
- Personal Preference: Some individuals prefer a milder flavor, while others enjoy the more intense flavor that comes with longer aging.
- Cooking Method: Different cooking methods require varying levels of tenderness. For example, roasting may benefit from longer aging, while grilling may require less.
- Storage Conditions: If the turkey will be stored for an extended period, longer aging may be beneficial to preserve its quality.
Hanging a turkey after killing is a crucial step in ensuring a delicious and tender final product. By understanding the science behind aging and the factors that influence hanging duration, you can tailor the process to your specific preferences and achieve optimal results. Remember to consider the temperature, humidity, air circulation, size of the turkey, personal preference, cooking method, and storage conditions when determining the ideal hanging time. With proper aging, your turkey will be a culinary masterpiece that will impress your guests and tantalize your taste buds.
VIDEO: Butchering Turkeys + The Two Things I Won’t Do Again
- A big killing cone (if you don’t have one, see ideas below)
- Two to three buckets for the innards and blood, along with a trash can for feathers
- A hose or sprayer to rinse birds and the workspace
- Sharp knives (we like this one)
- Poultry shears (these are handy for removing the head)
- A turkey fryer and thermometer (not 100% necessary, I suppose. It’s much simpler to scorch the bird before plucking it, though.
- Stainless steel table(s), or other clean, easy-to-sanitize surface
- Large freezer wrap or another kind of heat-shrink bag
- A large ice-filled cooler to cool the birds before wrapping or bagging them
You may also like these posts…
How long do you hang a turkey after killing?
FAQ
How long after butchering a turkey can you eat it?
|
Storage Times
|
|
|
|
Turkey Item
|
Refrigerator Storage
|
Freezer Storage
|
|
Fresh whole turkey
|
1 to 2 days
|
12 months
|
|
Fresh turkey parts
|
1 to 2 days
|
9 months
|
|
Ground turkey, giblets
|
1 to 2 days
|
3 to 4 months
|
What do you do with a turkey after you kill it?
How long after you kill a turkey should you clean it?
Do you have to gut a turkey right away?
Do I need to hang a Turkey after killing it?
do i need to hang a Turkey after killing it and if i do why thanks Declan Plucking and Hanging Turkeys. Current advice is to bleed the bird by hanging it by its legs and letting the blood pool in the neck cavity, created by the dislocation. Once dead, pluck the body feathers all over and to half way up the neck of the bird while it is still warm.
How long do you hang a Turkey?
i hang my turkeys for 5-6 days in a cold room intact, dry plucked make sure to dislocate neck properly to drain all blood from the meat. careful now they do taste amazing!!! The reason for hanging is to let air circulate around the turkey, if it was just lying on a shelf the part lying on a surface would go bad very quick (green/blue colour).
Why do you hang a Turkey?
The reason for hanging is to let air circulate around the turkey, if it was just lying on a shelf the part lying on a surface would go bad very quick (green/blue colour). Also the inital wait time is for rigor mortis to run its course, If the turkey was roasted straight after killing, the meat would be very tough, too tough to enjoy eating.
How long can a Turkey sit out?
The United States Department of Agriculture says that turkey can never sit out for more than two hours. That’s because bacteria grow rapidly at room temperatures, making things like turkey spoil in just the blink of an eye. But this was just a brief answer – if we indeed want to understand this topic, we’re going to have to dive a bit deeper.