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Freestyling the First Ever Turkey Butcher

  • lettersbyreesianal
  • 4 days ago
  • 3 min read

Today, I want to share a journey I recently took for the first time: butchering my own turkeys. I eat turkey all the time, but I had never processed one before, so I decided to freestyle it and show you that you can put meat in your refrigerator, too. Learning to provide for yourself and your family isn’t just a skill, it’s freedom.


Preparation and Dispatch


First, you have to have your workspace ready. I had the scalder going and my work area clean because a proper setup beforehand really helps the process go smoothly. Always remember that a sharp knife is a humane knife.


When it comes to the dispatch, I tried using the killing cone. The benefit of the cone is that it sedates the bird because he is upside down and relaxed. 


However, I was fully prepared to go the old-fashioned way and just chop the head off if the cone didn't work for these big birds. You just have to do what needs to be done to get the mission accomplished.


Scalding and Plucking


Because we are doing this the right way, you need your water boiling or hot. You want it at 150 degrees Fahrenheit. This is what allows you to dump the bird in so you can actually pluck the feathers. You’ll know it’s ready when those feathers start coming off easily after a dunk.


If you can afford a plucking machine like the Yard Bird, it makes the job a lot easier and faster, but you can always go the old-school way and hand pluck. Whether you use a machine or your hands, the goal is a perfect pluck so you’re left with a clean bird ready for the table. It might be a workout, especially if it’s hot outside, but you have to keep going.


Evisceration and Breakdown


Once the bird is plucked, it’s time to open it up and get the organs out. You’ll find the craw, which is like a stomach where the turkey stores and breaks down food; you want to detach that from the windpipe and pull it out from the top.


 You also have the gizzard, which is a tough organ that helps break down food, and you can salvage that or the livers for your family or even for a raw food diet for your dogs.

Most importantly, cut around the rectum area so you don't taint your meat. After the insides are clear, spray the carcass down to clean out any extra blood. 


I then broke the turkeys down into pieces, getting plenty of meat, at least 20 pounds of meat from two turkeys. I don't focus on the analytics or the weight; I focus on the fact that this is fresh food for consumption.

The Importance of the Connection


After everything is cut up, I put the meat in ziploc bags to let it rest in the refrigerator. This is a vital step because you have to let the muscles relax. If you try to cook it while the meat is tensed up, it will be tough; letting it age a bit allows the meat to relax for the best quality.


I know exactly where these turkeys came from; they came from a friend’s farm, where they were organic and fed the best feed. There is a deeper appreciation for your food when you have a personal connection with it. 


Most people go to the grocery store and have no idea how the animals they eat lived or what they were fed. We’ve gotten so detached from our food because it’s easily accessible, but in these unsure times with inflation at an all-time high, you cannot afford to be a sitting duck.


I do this. After all, I know my family eats because I show up. Even when I'm tired and don't feel like it, the mission has to get done. Always remember: if you give somebody the power to feed you, you give them the power to starve you.


Are You Ready to Get Back to the Land and Take Control?


Watching videos is a start, but YouTube can never teach you everything. To truly build your independence and learn these skills the right way, you need hands-on experience and guidance. 

I am hosting an Assorted Meat Butchering Workshop where I will walk you through positioning the animal, identifying key parts confidently, and staying efficient.


I’m keeping this workshop small, only 15 spots, because quality and real learning matter. Don’t wait and don’t hesitate to take your family's security into your own hands.



 
 
 

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