It took a little doing but, we were able to fit the turkey in the oven. Fortunately, fresh turkeys don't take as long to cook. Otherwise, it would have taken a mighty long time! The meat was exceptionally moist and delicious. It was one of the broad-breasted whites but, raising it the traditional way from spring to fall, resulted in a bird that was very well-proportioned with plenty (and I do mean plenty) of white and dark meat. Interestingly, the heirloom breed Spanish Black turkeys that we have raised this year are much smaller with different eating habits and most of their instincts intact. We enjoyed raising this batch of the broad-breasted ones more than any of the others, probably because they had to be herded into an inside shelter each night and then herded out to pasture each morning. We really got to know them! (We had more problems with predators this year than ever and lost some in the pasture pens in the beginning.) Unfortunately, the broad-breasted ones are a hybrid breed and are unable to mate so we will be keeping some of the blacks for that purpose.
We have been having some frigid weather lately and I'm having a hard time adjusting. It seems like we just jumped into winter and there are so many outside things that I want to work on! Good thing that the Lord put the seasons in place because I wouldn't know when to quit! I have been able to do some sewing and other indoor projects and am hoping to be able to gear down and enjoy more of the inside things soon. We really should enjoy each and every day and season, shouldn't we?
Nancy
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