Abstract
Whole and cut-up yields of large tom turkeys within three sizes (15.4 to 17.5 kg, 18.6 to 20.0 kg, and 20.9 to 23.1 kg) were studied. Sixty toms of each size were used in the whole-bird study, and 25 in the cut-up study. Chilled dressed weight, as a percentage of preslaughter weight, increased for the two larger sizes; however, there was no significant difference between the two larger sizes. Breast meat as a percentage of preslaughter and chilled weight increased as turkey size increased. Percentages for the giblets were greater with the smallest birds. Percentage neck was lower for the largest birds. Percentages of the remaining low-value parts were nearly the same for all size groups. With the exception of breast meat, percentage yield of other parts appeared to level off once the tom turkey reached 18 to 20 kg.
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