this post was submitted on 26 Nov 2025
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A couple of years ago I tried pre-butchering my turkey and it really works. It's useful to be able to cook the bird in one to one-and-a-half hours instead of all fucking day, but the main benefit is that you can cook the white meat until it's 155-160F and the dark meat until it's 195-200F, and both kinds of meat taste great. When you stuff a bird and cook it whole, you have to get the stuffing inside up to a safe temperature, which means both the white meat and the dark meat have to be turned into shoe leather. Also with pre-butchering you can make stock out of the carcass the night before and it makes the most fantastic gravy.