I came across this blog some years back and enjoyed what I read. Unfortunately, there haven’t been any new posts in quite a while – hopefully Kristeva is busy promoting her book or doing something worthwhile.
I’m glad for her writing remaining online, because back in 2008 she put together one of the best little photo essays on slaughtering turkeys that I’ve seen. It helped me when I started dealing with my own meat birds, though I raised chickens, not turkeys. We’ve covered slaughtering before, but for those of you who haven’t done it yet and want just one more nice gruesome walk through, I highly recommend Kristeva’s piece on it.
“I have, up until today, learned most of what I know about farming, animal husbandry, animal veterinary care, and butchering from a book. When you have been raised in the city, don’t have a farming background nor access to someone knowledgeable to teach you, this becomes the only way to learn.
My friend Clarence was butchering his turkeys today, and upon hearing his technique, my ears perked up and I asked him if I could help. Not only was it a chance for me to learn by doing, but also it was a chance for me to get behind the camera and document the process!
We had discussed the various ways of killing a turkey and when he asked me how I did it, I told him we cut the heads off. ‘That’s how we did it on the farm’ he told me. ‘I don’t do it that way anymore’. A long time ago, an old Jewish Rabbi taught Clarence how to butcher turkeys the kosher way. Since learning from the Rabbi, Clarence has never looked back. ‘You sever the jugular’ he said, gesturing to his neck with a slicing motion, then telling me how this technique keeps the bird from flapping around, risking hurting itself and/or you in the merry dance. ‘They only flap a bit at the very end of their life this way’ he told me.
Until today, I had only read about this technique…” (Click here to keep reading. Warning, vegans – this is graphic!)
I haven’t attempted raising turkeys yet since they apparently don’t mix all that well with chickens in a flock.
Perhaps one day.
As it is, my chickens taste so good we’ve eaten them for Thanksgiving the last few years. There’s nothing like a home-raised free-range bird.