At this slaughter and processing workshop, participants will learn how to slaughter, butcher and process turkey in a way to get the best results for a succulent bird. Wings, breasts and thighs all need different temperatures and times to cook. Cooking the whole bird makes for dry breasts, burnt wings tips, and everyone fighting over the dark meat. Buy whole turkeys directly from farmers and learn how to cook the bird in the way that makes the best meal at this workshop!
Limited capacity, register now! Registration cost is sliding scale ($45-75), with a recommended price of $60. Participants get to take home ground turkey! Please bring lunch, and (optional) a mask to wear during this outdoor workshop where social distancing can't always be guaranteed.
About the farm hosts:
Emily Virzi and Rose Thackeray own and operate Union Brook Farm in Northfield (VT) and are passionate about providing their pasture-raised animals a dignified life and death on the farm and empowering others to participate in their food system.
