I've been back at the turkey farm today, and they've been dressing the turkeys for a few days, but there's still quite a few more birds to do.
To start off with I helped to organise the turkeys in the fridges ready for the public.After they are dressed, the turkeys are put into cardboard boxes, weighed and a weight written on the box, and then put into another refrigerated container.
We got the orders and found a turkey for each order, and arranged them alphabetically to make it easier to find when the public come and collect them in a few days time.
That took quite a while to do, and then I went and dressed some of the birds.
The head is cut off, and the neck drawn out, the oesophagus is kept for the giblets. You then have to make a cut by the vent of the bird, cut up a bit, and around the vent to be able to get in. You work around the cut, under the skin, separating the fat from the skin, all the way around. Then you grab the piece, and pull it out the hole.
The intestines and everything are all still attached. You place them next to the bird, and cut off the bits you need - the liver (but make sure not to cut the sack of bile) and the gizzard, the rest, you just pull and it comes away. You then feel inside and pull away the heart which is also kept. Then you have to scape away the lungs from the inside. The rest is then thrown into a bag, which is sent off for incineration.