White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1937-12-09
TURKEY MARKET
TIPS ARE GIVEN

lle turkey grower O1ISu QeVObeS
much time, labor and expense to
raising turkeys of fine quality and
then through lack of knowledge or
carelessness loses much of the pro-
fit that should be his, says L. A.
Wilhelm of the Washington State
College poultry department.
The price differential of six to
eight cents per pound between
number one and number two tlr-
keys is we'll worth striving for, and
a little care in preparing the birds
for market will pay good dividends.
Several points must be taken into
consideration by the dresser of trlr-
keys. There are many indications
of quality that are commonly used
by turkey buyers.
One major point of consideration
should be the degree of feathering,
since pin feathers-particularly on
the breast or thighs of the bird
are one of the most common rea-
sons for the bird failing to grade
choice or prime. If the birds are
not we'll feathered they should be
saved for future markets.
The second point of quality to
be considered is the degree Of fin
ishing or fattening. This is judged
in several different ways. The fea-
ther tracks on either side Of the
breast should carry nice roll Of
fat. Many buyers depend on a large
amount of fat around the tail head
of the turkey as an indication OF
quality. Still others prefer to use
the deposition fat in the feather
tracks at the back of the neck as
a point of major consideration In
selecting market birds all of these
points should be taken into con-
sideration.
A third point which must be con-
sidered is the breast bone, or keel,
of the turkey. Two types of crooked
keel in turkeys are quite common:
one type of crooked keel, which is
not serious, is that which has only
slight bend in the bone-the more
serious type being the letter IS"
If the keel bone curves more than
one-half inch from the median line
it is considered a major defect
Particular attention should be
paid to the handling OF the turkey
Immediately prior to dressing Tur-
| keys are very excitable, and many
broken wings, body bruises, and
poor bleedings are directly due to
rough handling. A chute for catch
ing the turkeys and selecting those
ready for market is very desirable.
The birds selected should be starved
from Is to SO hours before dress
ing. If the birds are not properly
starved and feed remains in the
crop or in the intestines, discolora-
ton takes place rapidly; and while
it may not affect the external ap-
pearance Of the bird feed in the
intestines sometimes produces the
so-called "gamey" flavor.
Immediately after sticking, re-
gardles,s of whether the bird is to
be dry-picked or semi-scalded, the
large wing and tail feathers should
be removed. The large wing fea-
theirs may be stripped by grasping
the wing close to the body with
che hand and pulling all the large
feathers of that wing in one strip
ping motion with the other hand.
AS soon. as the large feathers are
removed from both wings, the tail
feathers should be pulled. This is
done by grasping the tail feathers
firmly in the right hand, giving
\ twisting, rolling motion which
removes them clearly. 1t is also
common practice to Immediately re-
move a few handfuls of feathers
from the breast, legs, back and
| neck as soon as these larger fea-