Please join us at Union Brook Farm for a turkey processing workshop on Sunday, November 3 from 11:30am - 3:30pm!

Emily Virzi and Rose Thackeray will teach participants the basics of raising, slaughtering, and processing turkeys. Participants get to take home 2-3# of ground turkey!

At this slaughter and processing workshop, participants will learn how to slaughter, butcher and process turkey in a way to get the best results for a succulent bird. Wings, breasts and thighs all need different temperatures and times to cook. Cooking the whole bird makes for dry breasts, burnt wings tips, and everyone fighting over the dark meat. Buy whole turkeys directly from farmers and learn how to cook the bird in the way that makes the best meal at this workshop!

Limited capacity, register now!
Registration cost is $70

Special Notes: Please BYO brown bag lunch and snacks. Please bring a water bottle. Meat and other farm goods will be available for purchase after the workshop. Please wear rugged footwear and weather appropriate clothing.

A Note About Workshop Pricing & Registration:

Rural Vermont works alongside farm hosts, instructors, and other non-profits to bring a variety of workshops and peer-to-peer learning opportunities to our members and communities throughout Vermont.  Our ticket prices are built on the needs of the community, the needs of the farm hosts and instructors, and the structure of the workshop itself. We work hard to provide accessible, quality programming and to also pay fair compensation to our farm hosts, our instructors, and to cover the cost of managing and producing our workshops. As such, our ticket pricing varies from workshop to workshop and we strive to keep our pricing within a fair range. Thank you for participating and learning alongside us! 

This workshop is generously sponsored by Hanover Co-op Food Stores.