When I started the poultry project last year, I’d always intended to expand to turkeys eventually. I didn’t think that I was ready to jump straight into it right off the bat. But I still had birds in the brooder when we went to the feed store for something else, and Junior egged me into picking up two Broad-Breasted Bronze poults. This is the turkey version of a commercial meat bird. They come in bronze and white, and are bred to grow so fast and so big that if they aren’t slaughtered when they reach market weight, they quickly begin to deteriorate. Their bones can’t hold up their enormous bodies any more.
So we’d planned to eat them, but as plans do, things changed. We’d ended up with a pair, and those stupid birds had so much personality that I wasn’t really thrilled about the idea of killing them. They would follow me around the garden, waiting for me to pull a tomato branch down for them to pluck a hornworm from. Mr. Turks loved me especially, and always, always, puffed up and showed off for me when I went in the pen.
I had a bit of a scare with him around Christmas time, when it was already too late to process him for Thanksgiving or Christmas dinner anyway. He got a massive cold, and could hardly breathe or move. I isolated him and fed him antibiotics and Gatorade by hand for ten days. Have you ever tried to force feed a turkey who doesn’t want to eat? I was a little surprised that he made it, frankly. It took him months to completely recover.
Over the last month or so, he’d got so big that he was hardly walking anywhere. Momma turkey is still fine, but Turks could barely make it between his food and his water. It was time. Since he was free of the antibiotics, I chose to slaughter him instead of just put him down and bury him. I thought it would greatly honor my giant bird to serve him for our Thanksgiving dinner. If he’d fit in the oven, that is.
Be wary; I will be posting some fairly graphic photos of the process here.

I knew I’d have to have lots of help, so Junior stuck around that day and a couple of my friends came over to watch. I’ve become a pro at killing chickens and had done a fair amount of research on slaughtering turkeys, so I had some things in mind. Of course, nothing went as planned. I’d intended to put him inside of a feed bag with the corner cut out for his head in order to restrain his wings. There’s no way my chicken cone would have been big enough. Well, I got the bag on over his head but it wouldn’t fit down past his breast, and controlling the wings was sort of the point. So we restrained one leg and I held him somewhat pinned with my own legs, and slit his throat. This process has proven to be fairly painless with the chickens, but I’d failed to account for the sheer volume of blood that a giant turkey contains. It really took him a long time to bleed out. I was not happy with that, as I’d wanted to give him a respectful death.

Once he had expired, we hung him from a ladder to finish bleeding out. It took two of us for this.

Junior weighed him for a live weight: 51 pounds. Wow, I’d guessed around 40 on the ground. Now I suspect that my hen is at least 40 pounds.

Scalding him for plucking was also a learning experience. There was no way that I could have got all of the feathers out cleanly without scalding, but of course, he didn’t fit in my pots. I thought that I’d heat a pot of water up to boiling and then cool it down to 150 in a bigger tub. But once I got that done, there clearly wasn’t enough water to submerge him. Junior had to rush and get the burner for the turkey fryer to quickly heat up another batch of water. Once that was done, turkey and water completely filled up my big blue rope bucket.

The wing feathers never did pull free easily like they’re supposed to with a good scald, but I was worried that I was starting to cook the skin. So we had us a job plucking that bad boy. It was a good thing that I had help, or I’d still be out there working on it. We had to use pliers for a lot of the feathers.

Finally then, it was on to the eviscerating. I’m fairly quick at this now and the size of the bird worked to my advantage for once. It’s a lot easier to get your hand inside a 51 pound turkey than it is a seven pound chicken. The organs were massive; the gizzard was bigger than my fist, and the heart was at least half the size of a deer’s heart. The legs at the joint had to be at least an inch across. The nuggets were exceptionally large.

There was a lot of rinsing involved to keep the carcass clean. We had to continue plucking after I’d gutted to get the rest of the feathers off. Finally though, we got to bring him into the kitchen. Set in a roasting pan, it was obvious that he was going to be too big to cook in one piece for Thanksgiving, and I did not have a clue how I was going to wrap him up to keep him from getting freezer burned until then. We weighed him again for a dressed weight of 44 pounds, which gave us a yield of over 86%, which is really outstanding. An average beef yields 62%, and my meat chickens were yielding in the high 60s to low 70s.

So we decided to part him out and deal with each bit separately. I had in mind to smoke the legs and wings, and to make two separate roasts out of the breast halves. The back, I was going to roast and use for stock like I always do. So Junior started butchering him. The legs alone filled up a mixing bowl.

But when we got to skinning out the breast to piece it out, disaster struck. Junior’s knife hit an enormous abscess, right in the middle of the breast. There was a whole lot of nasty fluid and part of the surrounding tissue was already going towards gangrene territory.

We stopped work while I googled meat inspection rules, and this turned out to be a grey area. If an abscess is localized, it’s generally considered OK to cut it out and eat the other parts. But if it’s systemic, it’s a bad idea to do that. And even though all of the internal organs and other meat looked healthy, there was no way for us to tell if the infection was in his blood stream or not. It might have been OK to eat, but it might not have.

The whole point of this meat-raising exercise is to provide healthy food for our family, so we sadly made the decision not to eat this particular bird. No wonder he wasn’t walking much; he didn’t feel good! So instead of providing us meat, he just gave us a lot of lessons. I doubt that I could have cured him of the abscess had I known about it, so it was his time to go anyway, just not for the reasons that I’d thought. I’m sick about wasting all of that effort. It took a fair amount of thought to even consider eating something that I’d named, but now I’m sorry that I didn’t get to do it. Wasting him was not my intention, but sometimes that’s just how it works out. He was a good turkey, and lived a good life longer than most Broad-Breasted Bronzes ever get to. I will do it again, but I won’t let one of these Toms live as long the next time. I’ve got 15 heritage breed turkeys coming next week, and we will eat some of those, trade some, and breed some. But 51 pounds is too much for me to handle and I don’t want to see them hurt themselves with their size again.