Belly up, neck first. Cut the neck skin just a little, then on the right side carefully peel the crop from the skin. Assuming the birds didn’t eat the day before it should be pretty empty, if not be extra careful because it can make a big mess. Turn the bird butt up towards you. Cut off the tail. Flip the bird and make a careful cut to open the abdominal cavity and cut around the butt hole. Again being extra careful to not cut anything beyond skin deep. Pull out the guts being sure to pull the throat and wind pipe out as well. Scrape out the lungs. Put the heart,liver and gizzard into separate buckets (if you want to save them).
I hated white cake, not eating it but making it for people. Since the very beginning it’s been a struggle. The last straw was when I was about 21, working long hours as a bakery owner. There was very little that was not made from scratch there. When I say “scratch” I mean measure the butter and flour and so on, I don’t mean open a box of mix and add an egg and some oil or bake the premade cookie dough.
It was pretty easy to come up with a great recipe for almost everything we had on the menu, except white cake. We tried ones with oil, ones with butter, all-purpose flour, cake flour, the variations were endless. Finally we picked a butter cake that was pretty good… so we thought.
Years ago I made a request to a German teacher who was a regular customer at my bakery, that when she went on her next trip to Germany to please bring me back a bread cookbook or two and I’d pay her for them. The ones she brought were in German, as I had hoped, and had some great pictures too!
Now, I don’t speak German. That was the language class I took for a few semesters in high school. In hindsight I should have taken Spanish. The only phrases I remember are “I don’t know” and “I have no money”. Really useful phrases (insert eye-roll), not something like “where do I find great food?” or “two beers please” (my best Spanish phrase at the moment). Nope. I won’t be traveling to Germany any time soon the way it sounds.
The recipes look wonderful, or the pictures do at least. I started roughly translating a few that I wanted to try first shortly after receiving the books. Well, I received a request for a sunflower seed bread and wouldn’t ya’ know there’s a recipe for that in both cookbooks!
A little back story here- My great uncle was needing a little hobby. Nothing strenuous, but something to get him out and about. The idea came about to get him a few chickens to tend. We had more than enough to share so once his boys got a coop assembled for him we brought a handful of hens.
Each Sunday after church we would get an update on how they were doing. I tell ya’ what, he must have been talking sweet to those girls because he got an egg from each of them every day. They were decent layers at our house but never that consistent. I was glad they were working out well for him. He seemed pretty happy too.
After a year or two of chickens he moved on to turkeys. I don’t remember how many he started with exactly but after losing a couple along the way there were two hens left.
This summer at the age of 94, he passed away and the hens were needing a new home. That is how we came to inherit a couple turkeys. To be later named Lucy and Ethel.
They are about a year old roughly and gracing us with an egg or two day. Uncle Bill had mentioned before that he was hoping to have a few hatch (when he had a tom with them). Since they are part of the family in a different way than Gus and Humphrey, the steers that went to butcher, the ladies will live happily ever after with us. I don’t know if saying “in honor of” is quite the words I’m looking for, maybe “in respect of” or “in remembrance of”, I’m not sure that’s right either but for Great Uncle Bill I posted an “In search of” listing asking for a tom turkey.