Gutting a store-bought turkey is an essential step before cooking it While the turkey you buy may appear ready-to-cook, it still contains inedible innards that must be removed Properly gutting a turkey ensures it is safe to eat and delicious when cooked. With the right tools and technique, gutting a turkey from the store is a straightforward process.
What You’ll Need
- Cutting board
- Sharp knife
- Kitchen shears
- Large bowl
- latex-free gloves
- Paper towels
Step-by-Step Guide
1. Remove the turkey from packaging
Carefully remove your turkey from its plastic packaging and unwrap it Rinse under cold water and pat dry with paper towels Place breast side up on a cutting board.
2. Remove the neck and giblets
Look inside the neck and body cavities for a bag containing the giblets (heart, liver, gizzard). Set this bag aside to use for gravy or discard. Use kitchen shears to cut off and discard the neck.
3. Cut along the belly
With a sharp knife, make a shallow cut along the belly from the breastbone to the tail end, being careful not to cut too deeply.
4. Loosen innards
Reach inside the body cavity and gently pull out the innards. Scoop out any remaining material with your hand. Take care not to rupture the gallbladder, which contains bile that can cause off-flavors.
5. Remove lungs
Find the pink lungs located near the backbone and carefully detach them. Lungs can spoil quickly if left in.
6. Rinse thoroughly
Place the turkey under running water inside and out. Rinse away any blood, juices or debris. Pat dry completely with paper towels.
7. Chill and cook
Place the gutted turkey in the refrigerator if cooking within 2 days. For longer storage, wrap tightly and freeze. Remember to remove giblets before cooking if you saved them. Your turkey is now ready for your favorite roasting method.
Turkey Gutting Tips
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Chill the turkey in an ice water bath for 30 minutes before gutting to firm it up for easier handling.
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Use a sharp boning knife and kitchen shears for best results. Dull tools can tear the cavity lining.
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Don protective gloves to keep your hands clean. Consider wearing an apron as well.
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Work over a rimmed baking sheet to contain any leaks and debris.
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Rinse your work area, utensils, cutting board and hands thoroughly after gutting.
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Double bag the discarded innards before putting in the trash to contain odors.
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Save the neck, heart, gizzard and liver for making giblet gravy and stock.
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For easier roasting, truss up the turkey with kitchen twine once gutted.
Gutting a turkey requires time and care but is a necessary step for any whole bird. With the right preparation and tools, it can be accomplished cleanly and safely in your own kitchen before holiday roasting. Following proper technique helps ensure your store-bought turkey tastes delicious and feeds your family without risk of contamination.
How to skin a turkey
When preparing your turkey for the pot, you can either skin it or pluck it. Because the skin on wild turkeys is so thin, many hunters prefer to skin their birds instead of plucking them.
Getting your turkey back home or to camp
If you’re carrying your turkey to your car or camp, don’t drop or throw it. This can damage the meat and make it less tasty. If you’re not going home right away but will keep hunting with a friend, hang your gutted and marked animal by its neck in a cool, shady place.
Have a cooler and ice in your car to keep the turkey cool on the drive home. It takes a big cooler to hold a tom turkey, so plan ahead. Put a bag of ice inside the body cavity to help cool it down. Don’t pack loose ice in or around the bird. The melting ice will get wet the bird you’re trying to keep dry.
How to Gut a Turkey 101 with MeatEater’s Janis Putelis
FAQ
Do store bought turkeys have guts?
How do you remove the guts from a turkey?
How do you gut a Turkey before cooking?
Start this process with plenty of time before needing to roast or cook your turkey. Gutting is a time-consuming process until you master it, so give yourself enough time to gut the turkey and have it cooked in time for serving it. Take great care not to puncture any of the digestive organs while gutting the turkey.
What should I do After gutting a Turkey?
Wash your hands, workspace, and tools after gutting the turkey. You must again use antibacterial cleaning agents or hot, soapy water to clean all of your workspace and tools, such as the knives and bowls. Wash your hands with warm, soapy water again to rid them of any bacteria. Save the innards that can be cooked, which are known as the giblets.
Do you need to gut a Turkey?
When you buy a turkey from a farmer or grocery store, you will likely have to gut it, which means cleaning out its inner organs, or innards. While hunters often do this themselves, the average cook who buys a turkey from the store still needs to know how to gut it in order to prepare it for a meal.
How do you store a Turkey before cooking?
Seal your turkey in a turkey roasting bag or a shrink wrap bag in order to store it. Only keep it in the refrigerator for a day or two before cooking; if it will be weeks or months before you plan to cook it, it should be stored in the freezer until you are ready. Wash your hands, workspace, and tools after gutting the turkey.
How do you store turkey ribs After gutting?
Save the innards that can be cooked, which are known as the giblets. When you gutted the turkey, you set aside its innards in different bowls based on whether they could be cooked later or needed to be disposed of. Neck, if you have it on your turkey, can also be cooked and served. Store the giblets in the refrigerator or in the freezer.
Does a store-bought Turkey have a crop?
A store-bought turkey likely no longer has its crop, but it would be worthwhile to verify. Cut a slit in the turkey where the neck meets the chest and carefully pull it apart. Inside, you should see the crop. Clean it out completely. Move the turkey to the sink to be thoroughly rinsed.