This is a tale told to me by the sister of these fellows. I’ve changed it as if it happened to me and my brothers. The lady, whose name I have forgotten, was a member of the Iceland Olympic Ladies Basketball team. I met her and a couple of her team members while I was selling horse tack at an equestrian event in Great Falls, Montana. She bought a pair of chaps.
“I’m telling you,” Don said during our phone call, “There is no comparison between a fresh turkey and a frozen one. A fresh turkey is a million times better, it’s moistier, it tastes more, ah, more turkier. I’ve got a tom turkey that I’ve been saving just for our Thanksgiving get together at your place.”
He was talking about coming to our family Thanksgiving. We get together every couple years or so. Since we’ve all married and moved around it is becoming harder and harder to get everyone together. We had planned this family gathering for about a year.
Don raises a few turkeys and chickens, has a cow or two and a huge garden at his home in California. This year it was to be at my place, which has a huge back yard and a solid tall fence around it, just nose high to a nosy neighbor.
“Okay, you can bring the turkey. You can butcher it when you get here.”
“Oh, no, I don’t butcher, my neighbor does it. We got a deal, I raise ‘em, he butchers ‘em and gets half. You worked on ranches and butchered cattle and chickens, you’ll have to do it.”
We’d been ranch raised and grew up raising and butchering our own meat, but I’d never butchered a turkey.
So, to the library I went. The book had a full chapter on how to butcher a turkey. It seems that turkey feathers are particularly hard to pluck. A turkey has to be dispatched in a specific way, or the quills just won’t let go. The bird must be handled in a way that keeps him relaxed.
First the fowl is hung upside down and someone must stroke him gently. When completely relaxed, he is dispatched by stabbing an ice pick under his tongue and into the brain. This will humanly kill the turkey, it will bleed out well, the muscles relax. It is then dipped into boiling water, after which you can pick the feathers easily. After being plucked and cleaned, it is rinsed off in cold water and ready to be stuffed and roasted.
I decided to do the butchering in the back yard. We had a swing set that hadn’t been used in years and seemed to be just the thing to hang the turkey from. I tied a hay hook to the top with one piece of twine with another piece of twine ready to tie the turkey in place. I practiced tying what I thought would be a good knot for that purpose. I had my oldest son hold his hands together above his head while I practiced.
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November 21, 2021 at 01:06AM
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Ride Easy: Turkey time - Estes Park Trail-Gazette
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