Poultry Talk Ontario (pto.ca)

TVO is doing a thing on turkeys now this moment and the turkeys are brown in England not white like our Christmas turkeys.

Must be heritage breed of some kind or a cross, I was surprised they grow dark birds for market, but I guess they know where their market is, dry plucked and 80 pound per bird, 40 000 birds, nice.

Isn't that around $160 Canadian per bird? Better use every bite!

They didn't look that large and the carcass was different also.

Dry plucked.... I know Delia Smith chef and tv celebrity was big on dry plucked...bird has more flavour and a "water" plucked bird could absorb 15% or so of its weight in water (which is great for grocery stores etc.) ever have a bird frozen and defrost and see the water released?

It's about $130, I have paid that for a special bird, it was well worth it.
I am also big on dry plucking, you didn't have a great duck until you had a dry plucked bird.
The TVO program stressed that the turkeys are dry plucked and eviscerated without ever being in contact with another bird, so any contamination of birds is minimized, although its obviously a large scale production, the evisceration is done automatically.
who wouldn't pay premium price to avoid eating birds that have been dipped in vats of hot water full of unmentionables and then cooled down by resting in vats full of cold water and unmentionables mixed with gut cooties.?

I saw a show, I can't remember which one, that said some Canadian processors inject water into the breasts of young turkeys so they look more rounded, and weigh more. Apparently not an illegal process. Would this be a turkey boob job? :)