So It Goes
When I got back from hunting over at Patty's farm this morning (no luck, but I did get to shoot at a doe who leaped away unharmed) it was time to get the big job of the day over with. I was not looking forward to it, either. The turkey had grown on me, become a character here and a comfortable presence. Last night I actually lay awake thinking about it, dreading it. I don't care for killing animals, not at all. I do it because I feel this turkey lived a life here most turkeys can only dream of, and him and a large Freedom Ranger from my farm would feed nine to eleven people come Thursday. As much as I hate the death, blood, thrashing and dressing - it comes no where near to how wonderful it feels providing clean, healthy meat for friends and family. The horror of death is short, moments really. But the memories of this holiday will exhale a heavy nostalgia, and bring the kind of flavors and goodness few tables will be able to claim. That is what I was thinking as I brought the knife to his throat. I said a serious prayer of thanks, and slit it open.
He died quickly, faster than any chicken. He was hanging upside down in the barn doorway, the closest thing I have to an abattoir. He bled fast. I cut well and managed to hit an artery without removing the head. The heart pumped out all the blood into a bucket below. The pigs watched in awe. It must have been like porcine fireworks. When he was gone from the world I cut him down and carried him over to the wood chopping area for plucking.
Plucking was a mighty job. It took well over an hour. I did it game style, the body still warm and no dunking in hot water. I didn't have a container of water big enough to dunk him into. It was quiet work, my hands learning every inch of the bird. I guessed he was around 15 pounds. Not bad for a yard bird.
Soon his head, feet, and insides were removed. He had a healthy heart and liver and I managed to not break any intestines or the gall bladder in my work. (This was a skill that took some serious practice over the years.) An hour after his life was ended he was wrapped in plastic and in the fridge. Two days at rest in cool, non-freezing, cold space would be the perfect amount of time for the meat to rest.
I felt sad, proud, and quiet but not in any way regretful. Defiance was here to do a job, and today he did it. Many people will get to enjoy him for several days and I'm happy for that. Farm life is like this, complicated and messy, but in the end: beautiful. Here's to luck on the hunt, and may Venison share my freezer with leftover turkey legs soon!