In a perfect world it would have gone like
THIS tutorial. This was the guide we used when doing our chickens 3 years ago. Warning it is VERY graphic, but it has a picture for every single step. What you will find below is how things happen when amateurs are allowed to butcher.
A couple of things that are important before you ever begin:
Wear clothes you do not mind getting disgusting. Every animal does the same thing when they die. They convulse and their bowels evacuate. When you are dealing with poultry this gets very messy because they flail.
Have VERY sharp tools. Multiple. You don't want to have to stop and keep sharping the same knife. This is a very important thing that we forgot. This is when things go wrong, as they did tonight.
The meat needs to rest for a day or so in the fridge. Make sure you have space for this before you begin.
Prepare the space. A bucket for entrails, a bucket for edible organs (heart, liver, gizzard, and neck) and we had a third for the drumsticks and back bone. We planned on separating the bird. There is no way I could cook this monster whole.
First we all went outside and thanked the turkey. The girls pet him one last time.
We tied him and hung him from the tree. We figured out last time that the easiest clean up was to use a bucket or trash can with a bag in it. Chris slit his throat and lowered him into the can till he lost enough blood to expire.
And here I thought Tamarin would be traumatized. "Is he dead yet?"
The girls helped pluck. Well Tamarin did, Lemur collected feathers, and Howler played in the dirt pile.
The wing feathers proved incredibly difficult. He resorted to using dikes to cut the largest part of the feathers off. We decided since neither of us are fans of wings we would feed them to the dogs.
The girls watch daddy work.
That's no way to get a head in life...... sorry... couldn't help it.....
If only we had known we were about to admit de-feet....... okay, I could have helped that one, but chose not to.....
Watching daddy remove the neck. My grandfather loves the neck so we saved it for him.
Everything had gone fine to this point. Still a lot of pinfeathers to remove. The wings hadn't cooperated, but we were okay with that. This is the moment just before things went wrong.
Remember what I said about sharp knives being a necessity? They really are. Chris had just removed the head, both feet and the neck. At this point the knife had used any sharpness it had. Unfortunately we were headed into the most important part of butchering ill prepared.
DO NOT cut the entrails, it spoils the meat it touches. This is the trickiest part of cutting up a bird. We messed up a couple of the chickens last time and the turkey was a little more complicated than we had planned.
I think he over reached because of the dull knife. We should have had another knife on hand. I was disappointed. My grandmother loves backbones. I was going to give her the spine, instead it went to the dogs.
Once the spill happened he was able to throw caution to the wind and he sliced the cavity whatever way he needed to so he could reach in and pull the entrails out. You then pull the heart and scrape the lungs out.
As I stated above, there is no way I could cook this guy whole, so we removed the legs.
This is the heart and the neck. Chris forgot about the bile organ attached to the liver so it was a loss, but we did get the gizzard.
You see all that yellow? That is fat! Let there be no doubt this guy had a great life. He was able to roam wherever he pleased. He had access to females. He ate and ate and ate. Enough that his organs were covered in fat.
This is the inside of the gizzard. This is where the rocks birds eat crush up their food. This guy had been caged on the porch for about 36 hours. For chickens there's a 24 hour fasting rule before you butcher..... apparently for turkeys it should be much longer. This likely contributed to the intestinal spillage too.
The cleaned gizzard which went into the same bag as the heart and neck for the grandparents.
I didn't get a picture of Chris chopping the lower half of the spine off. I was a little busy helping him. He chopped off the contaminated section of spine. The dogs ate well tonight: two wings, two feet, and lower spine.
Four hours after we started we had this:
Not too bad for our first butchering in three and a half years. It's resting now in the fridge and we will separate the two breasts in a couple of days when it's time to start brining the breast for thanksgiving day. I didn't post every step since most people I know would probably not appreciate the blood and gore, but there are the basics of butchering a bird.
All three girls took it very well. Howler did shed some tears when she saw me with the knife. I was bringing it back outside so he could try to cut the wing feathers and she got upset, but as you can see once it was inside she was fine with it. She just went into the kitchen then came to me and said, "Uh oh. Where'd the turkey go?" I told her he was in the fridge, she looked and seemed content with my answer.
I'm not sure what our finishing weight was I do not have a working scale. We are guessing about 40 lbs of meat in the breasts and thighs you see pictured. They are HEAVY.
I bet Chris will pull out our wii fit later tonight and weigh them........
Update: 32.2 lbs