The Rural Voice, 1991-12, Page 25producer fails to raise close to the full
quota. In 1991, quota was divided
into tom and hen categories, and could
not vary by more than five per cent.
Ontario's market share has
dropped from the original 43 per cent
to 41. Harry would like to see that go
back up. "This is where the process-
ing plants and the growth in the indus-
try are now," he says.
Hang has observed at first hand
the march of progress in the turkey -
raising industry. "There are still
problems. They are just different."
Ensuring the young poults start eat-
ing and drinking is one example. A
little turkey lives on what it has ab-
sorbed from its egg for the first five
days of life. When numbers were
smaller, Harry could go around and
dip 300 beaks into a waterer for that
important first drink. With thousands
of poults, introducing each to life-sus-
taining nourishment is not possible.
The mortality rate is high in the first
six days. One-half to two per cent die
of starvation in this crucial period.
Turkeys no longer spend their
summers on the range, where a heat
wave or a severe rainstorm could
decimate a flock. They are raised in
modem barns where temperature and
ventilation can be controlled.
The Bronze turkey, whose pin-
feathers left an inky -black substance
on the skin, has been succeeded by
white -plumaged birds such as the
Tom stands beside feather plucking machine. In background is scalding tank.
Nicholas, the Hybrid, and the BUT.
The Hayters raise the first two, buying
day-old poults from Cold Springs or
Cuddy hatcheries.
Initially, Harry fed pellets and oats
bought from a nearby feed store. Now
the feed comes ready -mixed in bulk,
with vitamins, minerals, and fat added
to a corn -soybean base. The conver-
sion rate is excellent 2.5 pounds of
feed turns into one pound of meat.
Although blackhead is now under
control, poultry enteritis can kill
today's turkeys.
Hens are ready for market at 15
HOW TO COOK TURKEY PROPERLY
Turkey is Harry and Freida
Hayter's favourite meat. It is on their
menu at least twice weekly. Here is
Freida's recipe for roast turkey.
Place stuffed turkey on a rack in a
shallow pan and put, uncovered, in a
450° oven for 30 minutes. This seals in
the juices.
Turn the heat back to 350°, cover
the turkey with tinfoil, and bake for 15
to 20 minutes per pound, or until
thermometer inserted in thigh registers
185°F or 85°C. Baste periodically.
When done, remove from the oven, and
let sit, covered, for one-half hour. This
final step is crucial.
(Birds picked up at Hayter's Farm
come with a disposable thermometer
that pops up and changes colour to
signify that roasting is completed.)
Ground Hayter turkey can be used
in casseroles, lasagna, meat loaves,
burgers, and chili.
West Coast Chili
Brown 1-1/2 pounds ground tur-
key, 1 cup chopped green pepper, 1-1/
4 cups chopped onion, and 2 cloves
minced garlic in 3 tablespoons oil until
soft. Add one 28 oz. can kidney beans,
one 28 oz. can stewed tomatoes, 1 cup
red wine, 1 tablespoon chili powder, 1
teaspoon crushed red pepper, and 1/2
teaspoon salt. Simmer 25 minutes.
Serves 6-8.0
weeks, and toms at 17, seven weeks
earlier than when Harry started. The
shortened production time has liabil-
ities as well as benefits. Sometimes
the birds' bodies grow too fast for
their legs to support. Respiratory
problems hold some back, while
others die without warning from burst
aortas.
Less heavy labour has been ex-
changed for more stress, and turkeys
on the farm in some state of produc-
tion 365 days a year. Harry is plan-
ning a break for everyone. He has
contracted to keep the next batch of
poults on another farm for 10 days.
Last year was a milestone for
Hayter Turkeys, with the completion
of an ultramodern facility that meant
all birds raised on the farm are now
processed there.
The 8,000 square foot plant runs
two to three days a week from June to
Christmas, shuts down for two
months, then begins again in March,
gradually revving up to high gear
again. Between 25 and 30 people
work on the line at peak periods.
While an Ag Canada inspector and
a federal veterinarian watch closely,
one bird every 15 seconds is carted in,
hung up, stunned electrically, cut,
dipped in a scalder of churning water,
and then into the feather picker, and
on to a final hand-picking and wash
before moving along to the eviscer-
ating room.
DECEMBER 1991 21