bobcullen79 1,495 Posted November 15, 2012 Report Share Posted November 15, 2012 Hi All, Well this is the first time Ive raised Turkey and with christmas just up the road, it`ll soon be time to think about culling and hanging. How do you regulars do it then, regarding killing and hanging. Broom or blade? Hanging times? Thanks in advance for any feedback. Quote Link to post Share on other sites
bobcullen79 1,495 Posted November 15, 2012 Author Report Share Posted November 15, 2012 So,Im guessing your all gonna cuddle them to death and then tuck them up in bed for a week? C`mon people, let me in on the tricks of the trade, I dont want to fcuk this up coming so far. Ones for my family, ones for my Ma and the other is sold to a friend. So Im under pressure. Ive even got a butcher coming round to show me how to crown them out. Help. Please. Quote Link to post Share on other sites
salclalin 240 Posted November 15, 2012 Report Share Posted November 15, 2012 A good sharp knife just where the skull meets the neck does it for me. A trick i've used in the past is to tape up the turkeys wings prior to culling them.Reason being is to stop them damaging their wings in their final death throes. Hanging about 3 days. Quote Link to post Share on other sites
j j m 6,533 Posted November 16, 2012 Report Share Posted November 16, 2012 something im thinking about breeding next year,good luck with yours mate Quote Link to post Share on other sites
bobcullen79 1,495 Posted November 16, 2012 Author Report Share Posted November 16, 2012 A good sharp knife just where the skull meets the neck does it for me. A trick i've used in the past is to tape up the turkeys wings prior to culling them.Reason being is to stop them damaging their wings in their final death throes. Hanging about 3 days. Thats how I was doing the Ross`. I got what the yanks call a killing cone (trimmed up traffic cone) head hanging out the pointy end and bobs your uncle. As for the hanging, I was told 10 days! 1 Quote Link to post Share on other sites
leegreen 2,151 Posted November 16, 2012 Report Share Posted November 16, 2012 7-14 days hanging,.5-2 degrees. Why are you crowning them? What are you feeding them and have you got them on grass? Quote Link to post Share on other sites
socks 32,253 Posted November 16, 2012 Report Share Posted November 16, 2012 Starve them for 24 hours prior to killing hang for 7 days with guts in job done ........... Quote Link to post Share on other sites
Malt 379 Posted November 16, 2012 Report Share Posted November 16, 2012 A good sharp knife just where the skull meets the neck does it for me. A trick i've used in the past is to tape up the turkeys wings prior to culling them.Reason being is to stop them damaging their wings in their final death throes. Hanging about 3 days. Thats how I was doing the Ross`. I got what the yanks call a killing cone (trimmed up traffic cone) head hanging out the pointy end and bobs your uncle. As for the hanging, I was told 10 days! seen those used on a commercial turkey farm I used to go plucking on years ago.. Quote Link to post Share on other sites
jonah. 775 Posted November 16, 2012 Report Share Posted November 16, 2012 (edited) i'd hang for 7 days max at the temp stated above (but thats just me), if you start to get a green tinge to the skin where the thigh meets the crown, dress em out. if you can use your cone for the turkey all the better, your looking to cut the carotid (sp?) artery at the base of the head where it meets the neck. hang em up side down for about 2.5 mins and they should be drained. if you've been culling and dressing your own Ross birds, apply the same to the turkey, only differance is how long you hang for, in essence, how strong a flavour you like your meat. the maturation (tenderness) will be spot on after around 5 days of hanging. enjoy ! Edited November 16, 2012 by jonah. Quote Link to post Share on other sites
the_stig 6,614 Posted November 16, 2012 Report Share Posted November 16, 2012 did my own last year -- 2x1 foot each side --- hung for 5 days Quote Link to post Share on other sites
patterdalejoel 669 Posted November 16, 2012 Report Share Posted November 16, 2012 hold by legs with head one the floor, broom hand over the neck, foot on each side of the handle, stamp on one side, pull by the legs until you feel it give. you dont need or want to be cutting the skin, and if you don't know what your doing with a knife its gonna end in a cruel blood bath tbh. and it stays clean as the gap created between the broken neck bone is handy as it creates a gap to collect all the blood cleanly. Quote Link to post Share on other sites
bobcullen79 1,495 Posted November 16, 2012 Author Report Share Posted November 16, 2012 7-14 days hanging,.5-2 degrees. Why are you crowning them? What are you feeding them and have you got them on grass? Im crowning them because thats how I want mine, and also my Ma. The dogs and ferrets will get the rest. They not on grass they`re in a shed, but do get let out occasionally, and get regular greens. Starve them for 24 hours prior to killing hang for 7 days with guts in job done ........... Sounds good fella, I knew about the 24 starve, got a few chickens under my belt i'd hang for 7 days max at the temp stated above (but thats just me), if you start to get a green tinge to the skin where the thigh meets the crown, dress em out. if you can use your cone for the turkey all the better, your looking to cut the carotid (sp?) artery at the base of the head where it meets the neck. hang em up side down for about 2.5 mins and they should be drained. if you've been culling and dressing your own Ross birds, apply the same to the turkey, only differance is how long you hang for, in essence, how strong a flavour you like your meat. the maturation (tenderness) will be spot on after around 5 days of hanging. enjoy ! Well Ive not been hanging the Ross, so to speak, they`ve been getting plucked and cleaned out straight away, then rested in the fridge for a day or two, and the meat has been fine. Im not really into the gamey taste. The farmer who sold us some of the turkey poults, said ten days for the double breasted bronze, which I thought was too long for me, but was happy to go along with it, if thats how its done. hold by legs with head one the floor, broom hand over the neck, foot on each side of the handle, stamp on one side, pull by the legs until you feel it give. you dont need or want to be cutting the skin, and if you don't know what your doing with a knife its gonna end in a cruel blood bath tbh. and it stays clean as the gap created between the broken neck bone is handy as it creates a gap to collect all the blood cleanly. Dont panic Joel, Im down with the dispatch, I just wanted opinions on whether cutting or stretching was best, as I said Ive a cone for them to be slipped into so I can work with both hands and make it as quiet and quick as possible. Quote Link to post Share on other sites
bobcullen79 1,495 Posted November 16, 2012 Author Report Share Posted November 16, 2012 Feck me that multi quote was testing. Thanks for the replys all. Quote Link to post Share on other sites
alimac 882 Posted November 16, 2012 Report Share Posted November 16, 2012 A friend of mine released 20 with his poults, fed on the best of spiced mixes, some were shot per Xmas during shoots, the rest were head shot mid dec, best turkeys iv ever had by a million miles Quote Link to post Share on other sites
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