Farm Thanksgiving: Farm to Plate
|Farmer Fahler admiring his turkey and making gravy|
For us, Thanksgiving was a great day filled with good, homegrown food and visiting family. It felt like all we had to buy for Thanksgiving was dairy and bread products! And soon, with Rosie the farm cow showing her pregnancy more and more each day, dairy won't be a problem!
This is our first year producing most of our own food, raising our Thanksgiving turkey from tiny chick to 15 lbs of dressed crispy meat. So we'd like to review our first year with turkeys.
We got our turkey poults at around 1 week old from the owner of a local pet store, five Narragansett poults and one Bourbon Red. We ended up with one male, who we uncreatively called Tom, and five females.
|We raised these six turkeys for six months, May-November, feeding them greens and sunflowers from the garden, and non-medicated feed from our local feed mill.|
|Tom the turkey after being scalded.|
|We were fortunate enough to have a friend who has a bucket plucker, and he let us borrow it for the processing. It made processing day go so much quicker! Farmer Fahler handled the killing cones, scalding and plucking part of processing.|