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?
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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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