The “fun” now begins. It’s time to butcher your turkey for its 8- to 10-plus pounds of meat. That means salvaging the legs, thighs and breast meat, which are all incredibly delicious.
All deer hunters field dress their deer’s carcass, which means removing its organs and other entrails. That work helps preserve the meat, cool the carcass, slow bacterial growth, and drain blood and residue from the body cavity.
Wild turkeys — being a smaller, two-legged, two-winged creature with feathers — differ from whitetails, and offer other options. Many hunters prefer to pluck the entire bird, remove the entrails, and save its giblets: the heart, gizzard and liver. Other hunters, however, don’t remove the entrails. They simply remove the meat from the carcass, which is an easier and quicker task if you follow these seven steps:
Hunting wild turkey can be an exhilarating experience. From calling in that big tom to taking the perfect shot, it’s a rewarding feeling. But the hunt doesn’t end when you pull the trigger. After harvesting your bird, you’ll need to clean it properly for the dinner table. Here is a step-by-step guide on how to clean a wild turkey.
Safety First
Before getting started be sure to wear rubber gloves and wash your hands and tools thoroughly with hot soapy water. Proper cleaning helps prevent bacteria growth and foodborne illnesses. Only use knives and surfaces designated for wild game.
Option 1: Plucking
Plucking keeps the skin on the bird for roasting or deep frying whole. It does take more time than skinning but preserves the authentic turkey flavor.
Here are the steps for plucking:
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Remove tail feathers: Grasp the tail fan base and slice between the vent and base. Cut close to the backbones leaving some skin and feathers.
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Remove beard Grab the beard close to the base and slice off leaving 1⁄4 inch attached
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Remove spurs Bend the leg straight and dislocate the knee joint. Cut off the lower leg and foot
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Pluck: Start 1-3 hours after harvesting when feathers release easiest. Grasp and pull feathers in direction they grow starting from the breast and working back.
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Wash: Give the bird a good wash in cold water, pat dry.
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Chill: Place turkey in refrigerator until ready to cook.
Option 2: Skinning
Skinning is quicker and easier but you lose the crispy skin. It lets you grill or fry individual pieces.
Follow these skinning steps:
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Remove tail: Same as plucking method.
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Remove beard: Same as plucking.
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Remove wings: Cut skin towards wing joints and pop out.
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Skin breast: Make slice along one side of breastbone. Peel skin off breast and down back.
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Skin legs: Cut through thigh joint and peel skin off legs.
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Remove meat: Cut and slice off breast, thighs, legs, etc.
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Wash: Give the pieces a good rinse in cold water.
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Chill: Refrigerate until ready to cook.
Field Dressing
If hunting in warm weather, field dress the turkey:
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Lay turkey on its back. Cut from breastplate to vent.
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Reach in and remove entrails and organs.
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Sever windpipe and pull out lungs and heart.
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Place ice inside cavity until cleaning.
Field dressing cools the meat and prevents bacteria growth.
Quartering
You can also break down the bird into quarters:
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Lay turkey on its back and remove breast feathers.
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Peel back skin and cut along breastbone.
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Filet breast meat off bone starting at back and pulling forward.
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Repeat for other breast half.
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Cut through thigh joint and detach from carcass.
Quartering lets you divide turkey into more manageable pieces.
Packaging and Storing
After cleaning the turkey, proper storage is critical. Here are some tips:
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Rinse all pieces and joints under cold water again before packaging.
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Pat turkey completely dry with paper towels.
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Wrap breast pieces and tenderloins in freezer paper then ziplock bag.
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Place leg quarters in ziplock bags. Remove as much air as possible.
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Label bags with cut and date.
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Freeze immediately at 0°F or below.
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Cook within 9-12 months for best quality.
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Once thawed, cook within 2 days. Do not refreeze.
Proper packaging and freezing preserves your wild turkey until you are ready to use it.
Cooking Your Harvest
Wild turkey needs special preparation compared to domestic turkey. The meat is leaner with a stronger flavor.
Try these cooking methods:
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Roasting whole turkey or just the breast. Baste frequently.
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Grilling legs, thighs, wings over medium heat. Avoid drying out.
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Braising legs and thighs in liquid in a dutch oven.
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Marinating breast cuts in oil, vinegar, and herbs.
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Brining breast meat before cooking helps retain moisture.
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Smoking whole turkey or just breast for a delicious flavor.
Experiment with your favorite seasonings and ingredients too. Enjoy your wild bounty!
Key Tips for Cleaning Wild Turkey
Here are some key tips to remember:
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Clean soon after harvesting when feathers release easiest.
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Wash hands, tools, surfaces frequently with hot, soapy water.
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Chill thoroughly and cook within recommended time frames.
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Package correctly for freezer storage to prevent freezer burn.
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Cook wild turkey to 165°F minimum internal temperature.
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Allow breast and tenderloin pieces to rest 5 minutes before carving to retain juices.
With the proper cleaning and care, your wild turkey will provide delicious and healthy meals to enjoy the bounty of the hunt.
Position the turkey.
Lay the turkey on its back and locate its breastbone. The breastbone defines the center of the body, and is usually the highest protruding point on the bird when it’s on its back.
Find the broadhead.
If you didn’t recover your arrow and broadhead, the broadhead might be inside the turkey. If you can’t remove or locate the broadhead, carefully watch for it as you make your cuts and debone the bird.
How to Clean a Turkey the EASY WAY!
FAQ
How soon should you clean a wild turkey?
2 weeks. Just watched it again. It says ‘ the turkey will hang for 2 weeks before its plucked or gutted’.
How to get the feathers off a wild turkey?
Start at the back and pull the feathers out. Grab just a few at a time, attempting too many will tear the skin. Pull with a snapping motion against the grain of the feather, having the bird hanging by the feet makes it easier to pull the feathers down to remove them.
What to do with a wild turkey after you shoot it?
This can be done a few ways but the two most common options are to let the carcass hang outside for a few days (this should only be done if it’s cold outside to prevent spoiling) or you can put the carcass in an ice chest and cover with ice.
How to clean a freshly killed turkey?
- Hang the turkey by both feet at chest level. …
- If you want to save the beard, remove it now. …
- Remove the fan by cutting the skin away from the tail.
- Cut off the wings at the elbow or second joint.
- Grasp the skin at the tail and begin pulling it down. …
- Cut off the neck and the skin.
How do you clean a wild turkey?
To clean a wild turkey, first, flip it onto its back and grab the beard as close to the body as possible. Pull it away from the breast and use a knife to cut it loose.
How do you take care of a wild turkey?
You can use pliers or tweezers for this delicate task. Rinse and Clean: Once the turkey is plucked, give it a good rinse under cold water to remove any remaining feathers and debris. Alternatively, you can choose to skin and butcher your wild turkey.
How do you skin a wild turkey?
Alternatively, you can choose to skin and butcher your wild turkey. This method involves removing the skin and separating the different cuts of meat from the carcass, making it easier to cook and serve. Remove Head and Feet: Start by cutting off the turkey’s head and feet with a sharp knife.