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Author Topic: Turkeys - hanging and bleeding  (Read 3012 times)

chris3000

  • Joined May 2012
  • Wiltshire
Turkeys - hanging and bleeding
« on: July 20, 2012, 10:42:21 am »
Hi All,

Last year when we did our Turkeys we hung them for 10 days without bleeding them - I have seen a lot of people bleed first.

What do people currently do, is there a benefit to either one over the other?
 p.s - they are hung in a commercial cold store
Any advice I give is purely based on my experience .... It may not be from 20 years of farming or a book I have read .... however it has worked for me.

manian

  • Joined Sep 2010
Re: Turkeys - hanging and bleeding
« Reply #1 on: July 20, 2012, 10:45:24 am »
we culled ours and bled plucked and hung
but this was our first year

Sylvia

  • Joined Aug 2009
Re: Turkeys - hanging and bleeding
« Reply #2 on: July 20, 2012, 11:04:43 am »
I would always bleed them. I find unbled poultry tastes awful.

Snapper

  • Joined Mar 2010
    • walbut house farm
Re: Turkeys - hanging and bleeding
« Reply #3 on: July 20, 2012, 04:20:26 pm »
We don't bleed anymore.
We went on a Christmas Poultry Course several years ago and they suggested that if you bleed the birds it means that bugs/germs etc can get into the flesh/carcase, particularly if they are being hung for several days as we do.
 
We don't notice any difference in taste.

Oneeyedhen

  • Joined May 2011
Re: Turkeys - hanging and bleeding
« Reply #4 on: July 22, 2012, 09:42:20 am »
I know that pheasants are hung in tact, not bled, I was thinking of doing the same to our cockerals  :-\

omnipeasant

  • Joined May 2012
  • Llangurig , Mid Wales
Re: Turkeys - hanging and bleeding
« Reply #5 on: July 22, 2012, 03:24:12 pm »
We always bled our turkeys because it made them less messy to clean. The fact that this was done at christmas meant no bugs to get in! However, these days we would probably need a coldroom at christmas.

 

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