Re: 40 pound turkey

<[EMAIL PROTECTED]> wrote in message
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> >
> ><[EMAIL PROTECTED]> wrote in message
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> >>
> >>
> >>  The turkey was wonderful.  Grandpa roasted him whole and stuffed it.
He
> >put him  in at 5:30 in the
> >> morning and he was done by 5 in the evening.  He used a meat
thermometer
> >and he said the turkey was
> >> done when it reached 180 degree.  He was tender and juicy and boy was
he
> >huge!  Here is a picture of
> >> him on the table :
> >http://www.schizoaffective.org/luckythanksgiving2003opt.jpg
> >
> >I bet you were pretty proud of that
> >looks delicious
>
>
> Oh he was/is so yummy.. the dark meat is darker than what I am used to but
very good.  Is it darker
> due to being free ranging or perhaps the way he was bled?  It was not much
darker than normal.   I
> bought him for his feathers, never really planned on eating him but he
looked like he was in pain
> when he was walking, I don't think he would have been walking at all by
the end of the winter.  He
> could not get in and out of the coop anymore and spent a good deal of his
time laying down.  But he
> would still gobble at me when ever I honked the car horn at him..  He had
the full run of 2.5 acres
> and all the layer food (my chickens) he could eat pretty much.  My
daughter wastes so much food.. He
> was about 8 months old.

its what good table poultry keeping is about
- they were bred for our use
- we do the best we can for them and give them a good life
- we make their end short and painless
- and then appreciate the great food we have brought to our family

selecting good table breeds for bone and feather is an anathema to the great
breeders of the past and does a disservice to the birds themselves

granted in some strains - like your boy the pendulum had swung the other way
but you saw it and responded correctly
no anthropomorphic "trying to keep him alive despite his pain"

and boy did that turkey look good
- almost makes me think about  a few if only it was not so wet - we did not
have quite enough to do yadda yadda yadda

--
regards
Jill Bowis
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