First a trip down to the barn. This was a Blue Slate turkey and his weight was about twelve pounds. We slaughtered him because we slaughtered our two Broad Breasted hens and didn’t want to leave him alone.
Plucking a turkey only takes about ten to fifteen minutes for a beginner like me, the important thing is to have the water at about 145 degrees. The cone in the back ground is for bleeding and we let our turkeys bleed for about two to three minutes. The bucket is for dunking the turkey in and it is filled with the hot water, I dunked him about three times during the plucking. The box is for the; head, feathers, guts and anything else. I then throw the burn barrel and and all is taken care of but the cooking and eating.