Boxes and barrels are generally used for packing dressed turkeys. Packing in clean barrels, while easier and slightly cheaper, is not so satisfactory as box packing, although barrels are often more readily available.
Boxes are greatly preferred by the trade and by organized pools. In box packing, the single-layer pack of 6 to 14 birds, depending on their size, is preferred. The boxes are usually large enough to hold from 10 to 12 medium-sized birds ([fig. 23]).
When barrels are used, a large size is necessary for large toms. Smaller barrels are suitable for hens and small toms. Line the barrel with white wrapping paper or common white parchment paper. Lay the birds with their backs against the sides of the barrel, and if it is necessary to pack larger birds in the same barrel, place them in the center. When the barrel is full, turn down the paper, take off the top hoop, place a piece of clean burlap over the top, and replace and renail the hoop over the burlap.
Boxes, barrels, or any other containers used should be free from objectionable odor, as the turkey meat may absorb it.
There is considerable risk for the producer who does not have access to proper refrigerating facilities in shipping dressed turkeys during mild weather. If the birds are to be sold in mild weather, it is safest to market them alive or else sell them dressed to local purchasers as losses from improper cooling of dressed turkeys and from exposure to warm weather during transit are likely to occur. When turkeys are to be shipped only a short distance it may be feasible to chill the dressed birds in ice water and then to pack them in barrels with cracked ice between layers and at each end of the barrel. A top layer of ice placed between two layers of burlap tacked securely over the top of the barrel is desirable. The internal temperature of the turkeys should be reduced to 34° F. before they are shipped.
[DRESSED-TURKEY GRADES]
Grading systems for dressed turkeys differ somewhat in different markets but, in general, are similar. Greatest uniformity is provided where the United States grades are used. The United States grading system is more comprehensive than other systems and is intended to satisfy the demands of the consumers more fully and to promote more uniform grading.
The United States Government grading system was developed and is sponsored by the Bureau of Agricultural Economics, United States Department of Agriculture. Under this system as now used there are four grades: U. S. Special or U. S. grade AA; U. S. Prime or U. S. grade A; U. S. Choice or U. S. grade B; and U. S. Commercial or U. S. grade C. Each grade is subdivided into four classes according to the age and sex of the birds.
These classes are: Young hen, young tom, old hen, and old tom. The quality specifications for individual birds apply to each class with due allowance for fleshing condition characteristic of its sex and age. Detailed descriptions are provided for each grade. For the U. S. Special grade it is required that turkeys have broad, full-fleshed breasts and that the carcasses be fully covered with fat. The birds must also have been well bled, carefully dry-picked or semiscalded, and must be free from bruises, skin tears, and broken joints. The breastbone must be straight or only slightly dented (not more than one-fourth inch in depth). For the U. 3. Prime grade it is required that birds be well fleshed, well fattened, and well bled, but they may have slight imperfections such as scattered pinfeathers, slight flesh or skin abrasions, and one disjointed but not broken wing or leg. Slightly curved and slightly dented breastbones, not to exceed one-half inch in depth, are permitted. To grade U. S. Choice, turkeys must have fairly well-fleshed breasts and carcasses fairly well covered with fat. These birds need be only fairly well bled and dressed and may have slight flesh or skin bruises, small skin tears, or larger sewn-up tears, and one broken leg or wing. Turkeys not meeting these grade requirements, including birds poorly fleshed, poorly bled, or slightly deformed, but suitable for food, make up the lowest or U. S. Commercial grade.