turkey day, getting up close and personal tomorrow
This is the letter that went out to my turkey purchasers this morning:
Alrighty- this is the last check in.
Everybody ready for this? I am so ready….have been thinking about this all week long!
Here’s the stuff to bring:
cash for the bird $40
a big, clean cooler and at least 5 lbs of ice.
warm clothes and gloves, and some warm footwear that can handle getting wet.
A ziplock bag to put organs/feet in if you want to keep them
I’ll provide knives, cold water to get the birds chilled down ASAP after eviscerating and some foods. I still have feta and yogurt and soaps for donation/sale, so bring cash for that if you want too!
I just kept my bird in the cooler until cooking- with plenty of ice and keeping it from pooling in water, my first turkey was still super fresh after a week. Imagine how old the birds at CUB are!! Be prepared, you’re gonna have a nice size bird. The bigger the bird, the more the meat to bone ratio. I recommend an over night slow-roasting, breastside down, as it led to the most luscious turkey ever (I had a 30lb er two months ago as a trial run for thanksgiving.)
If you’re worried about this, be comforted that these birds have had an incredible life. They really have a been a joy to care for, to admire and to sing back and forth with. I’ll miss this crazy group, but I am honored to be the one who raised your Thanksgiving day turkey. So, here we go!
Email with questions!
-Khaiti
