The new stove in action

We are processing our turkies today (and yesterday). After the turkey is dead, we skin it, take out the insides, take off the head, and clean it. Then it gets tossed in a pot of seasoned water and vegetables to boil until it is fully cooked. We then pull out the meat and bones and separate the breast meat for sandwiches and the dark meat for soups and other things. We add another turkey to the pot and cook that one as well. The front right pot will hold about 35 pounds of fresh turkey (10 gal pot). The two back ones will hold 25 pounds. In all, we can do 4 turkies at a time. After they are all done cooking, we separate the fat out, cool it to get even more fat out, and cook the broth down till it is fairly concentrated. We then freeze the broth for soups and gravies. Our old stove (standard 30") could only handle 2 of the large pots at a time. It was very difficult to work because the pots were touching each other and not completely under the burners. It would also take 2 hours for water to boil in the 10 gallon pot. With this stove, water is boiling in under 20 minutes in each of the pots. The turkies cook faster and production moves right along. Our whole house smells like turkey soup.

This is working so well I can hardly wait until canning time.