Turkeys Can Be a Profitable Sideline
(Page 7 of 8)
Killing and Picking
RELATED CONTENT
For a turkey slaughterer of amateur standing, decapitation
with a sharp axe or machete is quickest, easiest.
Immediately after the head has been severed, the bird
should be elevated so blood is allowed to drip for about
ten minutes. The plucking should take place immediately
after the blood has stopped dripping. Again, the simplest
method of plucking for amateurs is the semi-scald dip.
Using a large vessel similar to a wash tub and a cooking
thermometer to assure a temperature about 175°, the
entire body of the turkey should be immersed for about
40-50 seconds. The feathers should come out with great
ease; if not, dip again. It may be necessary to use gloves
or pliers on certain of the wing and tail feathers. After
the bird has been completely plucked, it should be hung by
feet in a room with a temperature from 30° to 40°,
and preferably, a relatively high humidity. If there is any
food in the crop, the entire crop should be removed through
a neat 3" incision in the front of the neck. Sew this up to
prever.t drying out and squeeze the vent to remove any
droppings that may be there.
The turkey may be cleaned and roasted at any time after two
days of chilling have passed; if the temperature and
humidity are correct he may be kept up to -10 days. We
recommend that you take your first bird to be cleaned to
the butcher in order that you may learn the tricks of the
trade directly from him.
Points To Remember
In conclusion, here is a digest of the cardinal principles
of scientific turkey raising. 1) Sanitation and dryness are
your most efficient weapons against disease. 2) Never
overcrowd your birds at any stage of their development.
Always provide more space rather than less. 3) Never allow
your turkeys to come in contact with chickens or any other
poultry. Keep them as far from other fowl as possible. If
the turkeys are to live in any shelter formerly used by
other poultry always thoroughly disinfect those quarters.
If there has been any disease there, always fumigate with
formaldehyde and potassium permanganate. 4) Always allow
adequate space at the feeders and waterers. This means that
every bird should be able to eat at the same time and four
birds should be able to drink at the same time. 5) Remember
that turkeys are but recently descended from their parental
wild stock - avoid all unnecessary loud noises, sudden
movements and other disquieting influences, since they are
much more timid and easily frightened than other poultry.
6) Always slip on rubbers or different shoes when going
into the turkey shelter, so as to reduce the possibilities
of infection from your chickens. Do not allow any visitors
into area where turkeys walk.
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