[wayfarer]

Two of my 3 turkeys are getting very large and I don't think they will make it to Christmas and still fit in the oven.  I had hoped to borrow a friend's cold store to hang them for a week after dispatching them but this is now not possible.  How long do you think I can hang them in the current weather conditions - damp and up to 15C here.

[Eve]

I wouldn't, it's too mild. Can you make space in a fridge? It doesn't need to hang as such, laying on a rack in the fridge after plucking will do - and uses a lot less space    It just needs to age a bit.

[Stereo]

At 15 it'll probably go green quite quickly. Apparently not an issue and we've eaten chickens with green tinted skin but not all that appealing. Agree with the fridge idea. The bird just need a bit of rest and 'controlled decay' before freezing / eating as it tenders the meat and adds flavour. But it needs to be cold as a fridge, certainly if you want to sell them / give them away. I keep looking for a cheap larder fridge to use so I can hang them but currently just put them in a plastic box and on the fridge shelf. Appreciate that might not be so easy with turkeys.

[wayfarer]

Would you leave the guts in or remove them before putting in the fridge?  I planned to pluck them immediately after dispatch and if they were hanging I would have left intact but not sure if they are 'sitting' in the fridge.

[farmers wife]

never hang poultry outside a fridge unless the temp is below 5.  Its far to damp and warm.  Yes you leave the guts in. We have had a mishape in the past when the fridge wasnt working properly and they were going off.


You could buy a cheap fridge with a fan and leave the top shelf in to hang them 7 days.


This is the problem with turkeys its hit and miss with finish weights.  If you buy from Kellys you do get different strains which tells you the approx finished weights.


Yours could be heading for 30lb-er!  Can you weigh and half it? - gives the oven weight.