I finally butchered last year's turkeys so they are about 1 1/2 years old-Royal Palm and Bourbon Red crosses. I have one that's been in brine since yesterday and I'm going to cook tonight but I'd like some advice on what technique to use. I was thinking low heat and slow roast, like an older rooster, but I looked up how to cook a wild turkey (assuming they would be older and lean as well) and everything recommends high heat for a short time.
I'd like to have a turkey dinner and use the leftovers for soups.
How would you do it?
Milking, Breeding & Showing 40+ Nigerian Dwarf dairy goats ADGA Performance Herd on 305 day milk test doing Linear Appraisals with SG, SGCH & Elite does Aberdeen and grade beef cattle Way too many Muscovy ducks, chickens, pea & guinea fowl 1 naughty English Shepherd and a some sweet barn cats www.cabochonfarm.com
We've done it low and slow before - moist, tender, and delicious. It's definitely a good way to try. Older turkeys are supposedly more juicy and tender, because they get better marbling in the meat after they're a year old. I find the legs get even more of those hard tendon-bone things, tho.
Think about how much meat your family would want in a meal (or two if you do leftovers) - you might want to cut it up into parts and freeze some of it for later.
Proud momma to 2 great kids Eloise, Ivy, Teddy, Luna, and Murray - our fold of Scottish Highland cattle; Clarabelle, our Charolais baby & her son Clyde; Mac our mini hereford bull; ever changing number of mini meat pigs; around 60 chickens; 10 sheep; 4 dogs; 3 cats;
I recommend roasting the breast as you would normally, but gently braising the legs and wings. A turkey of that age will have many calcified tendons in the drumsticks that make slicing impossible - but if you braise the legs, the meat slides right off. Plus the dark meat becomes extremely rich and buttery with slow moist cooking, rather than dry and tough. Imagine an older turkey as a combination of a loin roast and a beef shank - two entirely different types of muscles that just happen to be stuck together! It doesn't mean they should be cooked together, the same way.
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mamacherri10: good afternoon! I have not been on the website in a long time. Have a new jersey milk cow and am looking to see how long she needs to be dried up prior to calving? She is due the third week of May.
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