tailieunhanh - Raising Turkeys - Part 6

Turkeys should be finished and ready for processing at 12 to 24 weeks of age for old varieties and 12 to 18 weeks of age for newer, heavier varieties. Hens are usually processed at younger ages than toms. Turkey broilers or fryer-roasters are usually animals of the same strain used to produce heavier carcasses | Killing and Processing Turkeys should be finished and ready for processing at 12 to 24 weeks of age for old varieties and 12 to 18 weeks of age for newer heavier varieties. Hens are usually processed at younger ages than toms. Turkey broilers or fryer-roasters are usually animals of the same strain used to produce heavier carcasses but are processed at younger ages such as 8 to 10 weeks of age. The precise age for finishing and processing depends on the turkey variety and strain the feeding program and other factors. Assessing Readiness for Processing To assess whether a bird is in prime condition and ready to be processed see if it is free of pinfeathers. The bird is ready when the feathers are easy to remove. Pinfeathers are immature feathers that do not protrude or may have just pierced the skin. Short protruding feathers have the appearance of a quill with no plume. They are unattractive particularly in varieties with dark feathers and cause downgrading when present in finished market birds. If the bird is not going to be marketed but rather consumed at home the pinfeathers may stay in place however if the presence of pinfeathers is considered to be a drawback it is best to delay dressing those birds until the feathering improves. You must also check the degree of fat covering. Evaluating Degree of Fat Covering 1. Pull a few feathers from the thinly feathered area of the breast at a point about halfway between the front end of the breastbone and the base of the wing. 2. Take a fold of skin between the thumb and forefinger of each hand. 3. Examine for thickness and coloration. On a prime turkey the skin fold is white or yellowish white and quite thick. Well-fattened birds have thick creamcolored skin while underfattened birds have thin often paper-thin skin that is semitransparent and tends to be reddish. Care Before Killing Careless handling can cause birds to pile and trample each other resulting in injuries. Recent injuries may appear red at the bruise site .