The Art of Killing a Turkey

There are days when my mind just cannot dredge up a memory from the past that I haven’t already touched on, this being one of those days. Since it is hunting season, along with the knowledge that Brian Austin has reopened his meat processing shop for the season, I have thought of days in the past when many people did their own meat processing. I am willing to bet that there are still many out there that can relate to the times they spent boning and wrapping meat, or maybe you got to have the job of grinding meat for hamburger or sausage.

Most grinders that I remember were electric, but I imagine there are some readers that can remember using a crank grinder. What a messy, hot, smelly day. The best part being that you got to eat fresh hamburger for supper!

Of course the day you got to butcher chickens was probably more memorable. There is something to be said about the smell of chickens being prepared for plucking. With Thanksgiving right around the corner one also thinks of butchering turkeys. I understand there was an art to killing a turkey. If it was done correctly, the feathers were much easier to pluck. If I remember correctly, Grandma and family raised and sold turkeys. Think that they might even have been shipped from here to other markets. Things do change and most don’t remember or even care to know about early day hardships.

But on the light side, I had my granddaughter go grocery shopping with me one day and she wondered if I knew where chickens come from. Of course I didn’t. I was informed they come from the farm and they get their heads chopped off. Mom was a little embarrassed but I still think we all should know where our food does come from.

Enjoy your meat market---and count your blessings.