For several years we raised 50 Cornish Cross broilers and a dozen turkeys each year. We grew the chickens large for baking and had about one a week. The turkeys, yes the target was 30 lb live weight. Some a little bigger, some smaller. I remember a couple I had to use the meat saw and split so we could get them in the oven.
We cooked about one a month. Usually I boned it out without even carving it for the table. Momma made turkey pot pie, shepard's pie, turkey noodle soup with home made noodles, tacos, "chicken" encheladas, etc, etc from the frozen turkey.
It was a break from the venison and home grown pork in the freezer.
These days.....it's just easier to buy a frozen bird than to raise and butcher our own.
