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.