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  1. #1 Thanksgiving in Indiana in 2009: A menu of fun facts and figures 
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Thanksgiving Dinner

    * 14.5 million turkeys were produced in Indiana in 2008. The Hoosier state accounted for 5.3 percent of national turkey production.

    This output was less than one-third of Minnesota's leading production of 48 million turkeys.

    * The value of Indiana's 2008 turkey production totaled $306.3 million. Indiana ranked fifth in value of turkeys raised, following Minnesota, North Carolina, Missouri and Arkansas.

    * The total weight of all Hoosier turkeys was 519.1 million pounds, compared to 1.3 billion pounds in Minnesota and 1.2 billion pounds in North Carolina.

    * The typical whole turkey purchased at a store is a hen, or female, and weighs 15.3 lbs.

    After 14 weeks and roughly 41 pounds of feed, hens are ready for market. Their feed consists of a balanced diet of corn and soybeans mixed with supplements and vitamins.


    * To feed the 14.5 million turkeys produced in Indiana, only 1.4 percent, or 15.1 million bushels, of Indiana's 2008 production of corn and soybeans is used.

    * The male turkey, or tom, typically weighs 30 pounds at market and is used for cutlets, tenderloins, turkey sausage, turkey franks, and turkey deli meats.
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  2. #2  
    Senior Member Eagle's Avatar
    Join Date
    May 2008
    CT shoreline
    Ok, now all you have to to is wring it's neck, gut it, plop it in boiling water to pluck it then prep it for the roasting pan. :) Ahh, so good.
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