This is our fourth year of raising turkeys. Due to a cancelled butcher date our first year, this is also the fourth year of butchering turkeys on the farm. Customers drive to the farm and pick up their fresh turkey, works pretty slick.
Butchering turkeys is not my favorite job, but our closest poultry processor is about an hour and a half away, and that would require two trips, one for the live birds, and one to pick up processed birds, so more than 6 hours, plus customers would still have to get their turkeys somehow.
Turkey butchering day starts with early chores and starting by 8:30 am processing, done by noon, and then customers start rolling in. I don’t set an end time, but thankfully all the customers arrive before my bedtime.
The weather was miserable for turkey day this year with a snowstorm the night before, meaning I had to move snow in the early am, followed by snow and rain all day. But we had a great crew of friends to help butcher and a steady stream of customers all afternoon. The weather wasn’t able to dampen my spirits.