Capt.Mooron wrote:
"katy" wrote in message


You don't let them hang for awhile to age??? Is that why you marinate, so
they won't be tough?


Yes.... I'm not a proponent of aging unless I'm certain of the temps the
meat is subjected to. These are year old roosters.... not much for meat but
I won't cull without a purpose.

As long as it's below 45F you're safe


My turkeys dressed out hen/22 lbs, Tom/28lbs. We had Tom for
Christmas...he was excellent...


My pet Royal Palm Turkey is hand tame and about 15lbs now.

Ours were hand tamed and pets, too. Until we ate them.

jad to make stew out of Rasputin, the lead rooster, though, since he was
so athletic his muscles never unbunched....


Try a marinade......

He's already been done and gone...nothing left to marinade....the 5
that I had caged, though, were nice and tender....they would
actually chortle when I fed them towards the end...greedy little
buzzards....

CM