Heritage Turkey for Thanksgiving

Our friends Bruce and Kate have a two hundred acre farm where they raise some Frank Reese lineage heritage turkeys. When Bruce asked if I was interesting in helping process thirty birds I gave him an enthusiastic yes. I was expecting to be processing outdoors and dress appropriately but was thrilled to see that all work would be in his shop. Such a more enjoyable environment.

I helped Bruce dispatch the birds before switching to the butchering station. With six of us working it was not overwhelming but it did take a good chunk of the day, broken up with some tasty sandwiches that fueled us through the finish line. This was a new experience for me and I’m really glad I got the chance to learn, thanks Bruce and Kate!!!

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