Muskeg Turkey.
Nordberg, Muskeg Creeks entrepreneur of the year, has a finger in most every pie and not afraid to get his hands dirty. Two years ago he began a farm breading Pigs Sheep Horses Cattle and Turkeys.
The farm is situated just north of town, we asked Nordberg to save us a fresh turkey one about 12Ibs for Christmas. Just before Thanksgiving Nordberg called to say they had killed all the birds and was freezing them for Christmas and would I like to go pick one up. When I got there among the walk in freezers the smallest bird they has was 25Ibs, it was a good price so I purchased it along with several small chickens, took them home and placed in our chest freezer thinking no more about it until today.
Thursday December 23rd. Mary Jo the local Midwife had been called out to a birth and I had not had any contact with her for thirty one hours. I had a very important question to ask her - How long will it take for a 25Ib turkey to thaw with temperature outside at minus 33c and inside plus 20c? No one here to assist so at 7.30am it was time to get the bird, when I saw the size "Wow!" - far too much for two people, so brain wave cut it in half, easy eh!
Bundled in warm clothes and no gloves, hate wearing gloves, I took the turkey to the workshop, where the inside thermometer read minus 20c. Heck this will be a quick easy job so no need to light a fire! Placing newspaper on the bench the first task was to undo the tight metal clasp holding the strong plastic bag shut. The pliers would not open till warmed in front of a fan heater, and then the struggle began, Normally I would just ripped open the bag but we did not have another bag big enough to take half a turkey. My fingers were numb with cold I pinched my left forefinger with the pliers; it did not hurt until I returned to the house for gloves and to warm up.
Eventually the bag was off and I felt as cold as the block of frozen of turkey on the bench. With the jig saw set I began cutting along the breast length ways so we would have abreast one wing and one leg per meal. Maybe I could invent a new magic trick! Sawing the turkey in half! The jig saw blade was slowly cutting until I placed too much pressure and broke the blade. Gloves off to replace, how anyone can work with gloves on is beyond me. Of course the jig saw is all metal and very cold.
Once the blade was replaced and gloves on I resumed my efforts to cut. Slow but sure in five minutes the top part was cut, and I began to go around the side until completing the circle when it should be in half. The heat from the blade had helped the cut to resealing and the blade not long enough to penetrate right through in places. A one inch chisel and mallet did the rest till two sides split open. I bagged one half returning it to the freezer and took the other half the kitchen to thaw.
At the time of writing Mary Jo is still out, and on call over Christmas, I hope she is home to share the turkey. Can anyone help or offer advice, with half a bird where do I put the stuffing?
On second thoughts don't answer that!
