Slaughtered three turkeys over weekend. Made fried turkey two days ago. It was tough. Put extras in fridge, decided to sous vide the uncooked parts (17 hours). Today fried the SV parts then made paprikash with both batches. Less tough than before, but not there yet. 24 hours?
Everything goes in: feet, hearts, necks (left on bird), wing tips. ...well, everything i don't feed the dogs. They each get a foot (and a head, on slaughtering day). Even the crop, full of grass & grain. Maillard reaction don't discriminate. Plus a half dozen big farm onions.
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Last year I made gallons and gallons of pumpkin soup, but this year - even though the pumpkin crop was bigger - I have less on hand, because we ate more (found new recipes!), and a TON to pigs (well, not a ton...but a good fraction of a cubic yard).
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Also pulled the livers on slaughter day when have been soaking in milk since. Fried w onions and freezing for later. Then fed the wood boiler. Now sitting down.
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Hearts are great eats. You're wasting them in stock.
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