Theres more than one way to pluck a turkey. Whatever method you choose, don’t just grab a handful of feathers and start yanking. This could rip the very thin skin, and once you’ve ripped the skin it’s difficult to finish plucking. In fact, at that point you may need to resort to skinning the bird.
Keep the feet attached to while turkey while plucking it. They’ll give something to hold on to as you rotate and move the carcass around for thorough plucking.
Plucking a turkey is an essential part of preparing it for roasting or smoking. While it may seem daunting, with the right technique and some hot water, plucking a turkey is totally manageable. Using hot water is one of the most effective and efficient ways to remove feathers from your bird.
In this comprehensive guide, we’ll walk through everything you need to know to perfectly pluck a turkey using hot water. Let’s get started!
Why Pluck a Turkey?
Before we dive into the how-to, you may be wondering why you’d want to pluck a turkey in the first place Here are some of the main benefits
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More flavor – The skin directly absorbs smoke and seasonings. Plucking preserves the skin for maximum flavor
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Better presentation – A beautifully plucked and roasted turkey just looks spectacular on the table.
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Respect for the animal – Plucking allows you to use more of the bird rather than wasting parts.
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Tradition – For some, continuing the custom of plucking turkeys is important.
So while plucking takes more work than skinning, the payoff can be worth it for the right turkey recipe.
Gather Your Supplies
Plucking requires some key supplies. Before starting, assemble the following
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Large pot or bucket: Needs to be big enough to completely submerge the turkey and fill with hot water. Stainless steel works best.
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Heat source: Stove, burner, or other way to boil water. You’ll need to get the temperature up to around 140-150°F.
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Thermometer: Essential for monitoring your water temperature.
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Tongs or hook: To safely lower and remove the turkey.
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Gloves: Protect your hands from the hot water. Rubber is ideal.
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Apron: Plucking is messy work, so wear clothes you don’t mind staining.
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Cutting board and knife: For removing the head, wings, and any feathers.
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Towels: Have clean towels or paper towels ready for drying the plucked bird.
Prepare the Turkey
Before plucking, take a couple quick preparatory steps:
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Remove the head and neck if still attached. Slice off right at the base.
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Cut off the wings at the joints if desired. This is optional but can simplify plucking.
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Take off the tail feathers if you want to save them.
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Do not remove innards prior to plucking to prevent contamination.
Heat Up the Water
Next, it’s time to get your pot of hot water ready:
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Fill the pot with enough water to submerge the turkey up to the thigh area.
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Heat to around 140-150°F. Bring to a boil then let cool slightly.
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Use your thermometer to frequently check the temperature. Water that’s too hot can cook the skin.
Dunk and Swish
Here comes the fun part. With your hot water ready:
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Using tongs, slowly lower the turkey into the water, head first.
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Fully submerge and hold for about 10 seconds. Do not leave in too long.
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Gently swish the bird around to agitate the feathers loose.
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Carefully remove the turkey and let excess water drain off.
Pluck Away
Now you’re ready to get plucking:
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Hang the turkey upside down or place on a flat surface.
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Starting from the tail, use firm, quick motions to pluck feathers in the direction they grow.
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Work methodically around the body, clearing feathers section by section.
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Take your time and be gentle yet firm. Yanking too hard can tear the skin.
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Remove any small pinfeathers with tweezers or by singeing.
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Thoroughly rinse away all feathers with cool water when finished plucking.
Finish Preparing the Turkey
To complete the pre-cooking prep:
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Pat the turkey completely dry inside and out with paper towels.
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If not done before, carefully remove innards and giblets.
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Rinse the cavity again. Pat dry.
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Truss or prepare the turkey as needed for cooking.
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Refrigerate immediately until you’re ready to roast.
Plucking Tips and Tricks
Follow these tips for the easiest, most effective plucking:
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Maintain proper water temperature. Too hot cooks the skin, too cold won’t loosen feathers.
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Work swiftly after dunking while feathers are still loose.
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Pluck in the direction of feather growth to avoid tearing skin.
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Pinfeathers can be removed with tweezers or singed off.
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Keep the bird hydrated by dunking occasionally if plucking takes a while.
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Avoid leaving the turkey submerged too long to prevent cooking.
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Let excess water drain off well before plucking to avoid splashing.
Plucking a Wild Turkey
Plucking a wild turkey follows a very similar process as a store-bought bird. However, here are a few differences to note:
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Field dress the turkey right after harvesting to cool meat quickly.
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Leave feathers on initially to protect the skin and cavity.
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Use an outdoor propane burner and pot for easier cleanup.
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Dunk and pluck the wings separately since they’re harder to pluck.
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Singe off any pinfeathers that resist plucking.
Ready for Roast Turkey Success
There you have it—everything you need to know to professionally pluck a turkey at home using hot water. The hot water loosens up the feathers for quick, easy removal while keeping the skin intact.
Take your time, maintain proper water temperature, and work methodically around the bird for the best results. Before you know it, you’ll have a picture-perfect plucked turkey ready for an incredibly flavorful roast turkey dinner. Gobble up!
Dry plucking a bird – simple but time consuming
To dry pluck a turkey, hang it up or hold it by the neck with one hand. Grab a few feathers at a time and pull them down toward the tail. Pulling in the direction the quills are laying makes them easier to remove and you’re less likely to rip the skin.
Work your way around the bird until all the feathers are removed. Note that it’s easier to pluck a turkey with the wings removed.
Once all the larger feathers are removed, you’ll see hundreds small, downy pin feathers still intact in the skin. These are so small and numerous they’re nearly impossible to pluck out one by one. Instead, try singeing them with a small torch.
A quick pass with a flame will burn these downy feathers, giving you a clean, fully-plucked bird. Don’t get to close or to hot – you don’t want to burn the skin.
While it’s easier to pluck a turkey thats still warm, once plucked it needs to be refrigerated immediately. Instead, gut your bird in the field and leave the feathers on until you get it home or back to camp. The feathers will help protect the meat from bruising and dirt, and your home or camp will be a more efficient place to pluck.
Dry-plucking a turkey takes time, which is why many hunters prefer wet plucking.
Wet plucking – dipping the bird in boiling water
First, find a pot big enough to hold the whole bird, and add enough water to fully submerge the bird. Dont add so much that water will overflow the pot when you add the turkey and splash boiling water all over. You’ll probably want to do this outside in an open space.
Bring the water to a boil – while you’re waiting, remove with wings and tail feathers from the bird. Note that some turkey hunters think boiling is too hot and will dip their bird once the water temperature reaches 140º.
Once the water reaches a boil, grab the bird by the feet (not the head) and completely submerge it. Hold the bird under water for seven seconds, no longer. If you submerge the bird too long, the skin will rip more easily when you start plucking, and the meat might start to cook. So stick to the seven second count!
Remove the bird, then grab it by the head (the head will be hot, so where a rubber glove) and start plucking. Pull the feathers down, toward the tail. If you pull up against the direction that the feathers grow, you’ll tear the skin.
How To Pluck A Turkey Properly
FAQ
What is the fastest way to pluck a turkey?
Wax plucking – a favorite with waterfowlers
Wax plucking is easy and fast, but requires more attention to detail and lots of wax. If you’re already a waterfowler and regularly wax pluck your ducks and geese, this method will work for turkeys as well.
How hot does water have to be to pluck a turkey?
Some people use boiling water but it has been said that 140-degree water is optimal for plucking a bird.
Do you gut a turkey before plucking?
In the instance of wild turkeys, based on the toughness of the skin, you can indeed gut the bird before plucking. Additionally, because these large birds are heavily insulated and hold a lot of heat, you’ll want to gut that bird within a couple of hours, especially if the day is supposed to be a warm one.
Can you pluck a turkey by hand?
Turkeys in general are dry plucked. For small numbers they would be done by hand for larger numbers a dry plucking machine like the Muscat Turbo 11 would be used ( follow link below ). Usually you would kill, bleed & pluck. Hang then in a fridge for several days before eviscerating.
How do you pluck a dead Turkey?
To pluck your turkey, you need to loosen the muscles that hold the feathers in place. You do this by scalding the deceased bird in hot water. Soak the bird in the hot water bath until the wing feathers pluck with marginal effort. I use a water tank set on a robust bayou burner to achieve 145 degrees Fahrenheit.
How do you pluck a Turkey?
To pluck the turkey, remove feathers from the turkey the same way you would pluck a chicken. This method does take more time than skinning and it is messy. Skinning the turkey is faster and cleaner, but you need to wrap the bird in foil or place in a baking bag to cook whole. How hot does the water have to be to pluck a turkey?
How do you eat a Turkey in hot water?
Hold the turkey by the feet or drumsticks and slowly lower it into the hot water, breast side down. Completely submerge for 10-30 seconds. This loosens the feathers for easier plucking. Carefully lift out the bird using towels or gloves to protect your hands from the hot carcass. Avoid the wings or body cavity touching and cooling the water.
Can You Dry pluck a Turkey?
If you do plan to pluck your bird, you can dry pluck or scald it, which means dunking the whole bird in 150-degree Fahrenheit water multiple times until the wing feathers easily pull out. Once they do, you’re ready to pluck the rest of the bird. Can you skin a turkey instead of plucking?
Can you pluck a whole Turkey by hand?
Plucking a whole turkey by hand may seem like an intimidating task, but it’s actually quite simple once you learn the proper technique. Hand plucking results in the cleanest, smoothest skin and is the best method for getting every last feather.
How do you cook a turkey breast in water?
The water should be hot but not boiling to avoid cooking the skin. Make sure there is enough room to fully lower the turkey into the water. Have a towel nearby to carefully lift out the hot carcass. Hold the turkey by the feet or drumsticks and slowly lower it into the hot water, breast side down. Completely submerge for 10-30 seconds.