Well, If You’re Going To Be Secretary State, It Makes Sense That You Know About Turkey
November 21, 2008 at 5:26 pm
Country, bird — what’s the difference if you’re Hillary Clinton? At least she got her name attached to the Sarah Palin turkey video on Memorandum.

Speaking of that video (and here it is again) …
… we asked loyal Extreme Mortman reader Al Mendelsohn of Print Smart to do some intrepid reporting for us. We asked Al to find a turkey expert to explain how a turkey is slaughtered. Al fearlessly hit the streets and brought back our new senior turkey correspondent Chris Cavey, Chairman of the Baltimore County Republican Party and First Vice Chairman of the Maryland Republican Party.
Chris: What can you tell us about turkey slaughtering?
Live turkey goes into the funnel head hangs out. Throat is slit and turkey bleeds out. If you go to a turkey farm and want a live turkey for Thanksgiving this is how it happens. From the bleed out it goes into a scald bath then is plucked. After plucking it is gutted head and feet removed. Heart, liver, and gizzard is saved balance removed. Gizzard cleaned and then everything thrown back into the body cavity. You are ready to go home and good a fresh turkey. They are much better and typically moister than frozen due to the fact the meat never contracts and expands with the freezing process.
Now you know. I have participated in this type of butchering operation before. (Turkey, chicken basically the same.)
Or as Pearl Jam once sang, Don’t call me slaughter.























