Devonviolet Acres

[Bruce]

I can't imagine I would know what to do with a 30#-35# turkey! I get a small one, like 12#-15# at most from a relatively local place. If I were to raise turkeys they would have to go young or be one of the smaller breeds .... and still maybe go young

 

[Mini Horses]

I didn't quite know what to do with that size either! But that was almost 50 yrs ago & I know better than to let them get that size now. Back then, I was "waiting" for the holiday to kill.

Yep, any now would be done to result in 15ish finished to freezer.

 

[Devonviolet]

I suppose, scratch isn't the high protein feather builder. But we do need our treats don't we!

We eventually went to a scoop of the higher protein fermented feed that we give them. She seemed to like that even more than the scratch.

We have to designate them as freezer bound, or like Edith, they become huge pets.

Isn't that the truth?!?!

Edith originally didn't have a name, because she was going in the freezer. Then, when DD found out, she named her so we wouldn't butcher her. So, DH got around that by pretending he misheard, and started calling her "Eat-it"!

But, Eat-It's name got changed to Edith and she became a pet, when the stinker started following us around & cuddling up to our legs/feet, when we were out in the yard. She was so darn cute, we couldn't resist, and got won over by her charm & personality.

I got a magazine with an elderberry pie recipe yesterday. Though of you........and your big score on those.

Oooooh! I would love to have that recipe! That sounds good!

 

[Devonviolet]

I can't imagine I would know what to do with a 30#-35# turkey

Yeah! That's one BIG turkey!!! I'm not sure I would want to cook one that big either. However, we would for sure be able to find ways to use all that meat! I would probably pressure can about ten jars of it, as well as 5 or so jars of turkey soup, make turkey jerky with some, make bone broth with the carcass, strain & can in pint jars, and then just freeze the rest. That much meat would go a LONG way for the two of us!

Yep, any now would be done to result in 15ish finished to freezer.

Fifteen pounds is a good weight. But, I would be tempted to let it go to, maybe 20 pounds, and save the meat, as I mentioned above.

 

[Bruce]

Works for YOU all! The only time anyone of my family (other than me) will eat turkey is Thanksgiving and fresh leftovers shortly thereafter. Can't make soup stock, DD1 is vegetarian.

 

[CntryBoy777]

Your little khakis are sure looking Good....
Having some, they have really won me over and as long as I can get around I will always have some...the rouens are fine too, but the khakis are by far my favorites....

 

[Mini Horses]

I'm with Devonviolet -- I like a 20# bird & use it if planned ahead. Well, any meat that size is planned, right? Dressed out the bird that size is in the 25-28# range.


This came from my Grit magazine Nov/Dec'17

Elderberry Pie
by Jo Ann Gardner

4 tablespoons flour
1 cup sugar, or to taste
1/4 teaspoon salt
1 Cup milk, divided
1 Cup elderberry juice
1 egg, separated
9" pie shell, unbaked

1. Preheat oven, 350 F
2. Large bowl, combine flour, sugar & salt.
Stir in enough milk to make a paste.
3. In saucepan, bring elderberry juice to boil
Stir paste into hot juice. Simmer, stirring often to
prevent lumps. Remove from heat & stir in
remaining milk to cool mixture. Stir in egg yolk.
4. In bowl, beat egg white until stiff. Fold in juice
mixture. Pour into pie shell & bake about 30 min.


There you go......

 

[Bruce]

No actual elderberries in the pie?? I've never seen one, maybe they are all "seed" and not something one would want to eat as a "unit"?

 

[Devonviolet]

Elderberry Pie
by Jo Ann Gardner

Thanks, Mini! That looks yummy! I will be making Elderberry Syrup (of the medicinal variety) to give as Christmas gifts, in Ikea wire bail bottles. When I do, I will have to save out some pint jars of juice. Since I have a pressure canned, I will do several so I can fill the canner.

Dressed out the bird that size is in the 25-28# range.

Those numbers don't seem to work, with a 20 pound bird. Did you mean 15-18# range???

No actual elderberries in the pie?? I've never seen one, maybe they are all "seed" and not something one would want to eat as a "unit"?

Yes. Right on both counts. Proportionately big, toxic seeds. Best to cook & squeeze juice out.

 

[Latestarter]

I think she was referring to her 35# bird netted out ~20# carcass? Which sounds about right to me. I've heard/read stories about folks who got spring poults not realizing how big they get and how fast they grow. By the time Thanksgiving came around they had 50+ pound birds to deal with What some folks said they did was halve the bird and cook 1 half and save the other half for later. I guess most normal sized home ovens aren't big enough to cook a 50+ pound turkey (35-40# carcass weight)... They said the best time to start poults for Thanksgiving is late July, by butcher time they should be 20-25 pounds live weight (large breeds) depending on breed of course.

When I had kids at home and used to have family/friends over for holiday meals I would cook the largest frozen turkey I could find which was normally in the 22-24 pound range. Even with 8-10 adults and numerous kids, there was still leftovers for a couple of turkey meals. Now that it's just me, I find that a 12-14 pound bird works just about perfect. I eat turkey for 3 days, and so does Mel, none goes to waste, and I'm about "done" with turkey when I'm done. Couple months later, the urge will strike again.

Since many times you can find free small turkey offers around Thanksgiving (buy $50 worth of groceries, get a free 12-16# bird etc.) I try to get a couple of those while buying other needed grocery stocks over several days in whatever the minimum purchase amount is. Also, turkeys are the cheapest price right before Thanksgiving so I always try to stock 4-5 birds in my freezer (one way or another) to have for throughout the year.

Edith is a sweetie... even to strangers (like I once was)...