question on turkey after the kill

W

wileC

New member
I want to cook my turkey, when i do finally get one, whole skin and all. I don't have a clue as far as where to start after the kill. help! thanks
 
Place the bird on its back, take and slit a hole from the anus ( near inner base of tail feathers ) up to the tip of the breast bone just like you would see one from the store and remove all the inerds.

Chop off the head, wings, and let the plucking begin /ubbthreads/images/graemlins/smile.gif Leave the legs on to help with the plucking. After pluckin all the body feathers off, rinse and clean it all out, chop off the legs, and you have a traditional style bird. The younger the bird the more of a pain it is with the pin feathers.

I leave the trad bird to fall season for Thanksgiving, in spring I skin and breast it out, cut the legs off and barbaque !!!! /ubbthreads/images/graemlins/smile.gif

I could show you better in person than typing it here lol, maybe somebody could type it better than me. Hope this helps.

Vic
 
the way iv always done it is cut down the breast, pull aways the skin/feathers and just cut the breast meat off the bone...i never keep the legs because the way we cook it is we wrap it in bacon and grill it, oh and wild turkey is NOTHING like tame turkey taste wise...its like 100000000000000000000000000000 times better /ubbthreads/images/graemlins/grin.gif

Ryan /ubbthreads/images/graemlins/grinning-smiley-003.gif
 
I've always skinned the breast back, feathers and all, cut out the breast meat then cut it in strips then fry it, somewhat like chicken tenders. Downright tasty even if I have to say so myself.

I used to get/have to paluck em when I was a kid for my dad...after all that fun, I'm not into paluckin anything...ever again!

And you're right yote-hunter-union, they're way better than that coop raised frozen stuff

LD
 
I always skin the birds out. A lot easier than pluckin feathers. When I'm ready to cook the bird, I inject it with a butter and jalapeno marinade. Crank up the heat on the fryer and deep fry that baby. The bird stays nice and moist and has the best flavor!!!!!! I won't cook them any other way now.
 
I've got a trick...when you clean out the turkey ( by that I mean cut off the head and removes the insides ) get a 5 gallon bucket and put in 2 1/2 to 3 gallons of just boiled water and dip the turkey into the bucket. Make sure you don't get burned obviously, but make sure to submerge the turkey for 20-30 seconds, pull it out be careful for hot water inside the turkey and pull against the grain...remember to cut the trophy parts off first or it will ruin your fan. The feathers come off like a champ!!!

Joel
 
Dipping them in scalding hot water first is a big help. However, it is still a pain in the rear to pluck them. Hate it...
 
Breast them out, roll turkey breast nuggets in seseme seeds and flour and deep fry. Place nuggets on a bed of rice and cover with a gravy made of heavy whipping cream. Don't tell your doctor, take a Lipitor, Enjoy! It's the best nature has to offer! /ubbthreads/images/graemlins/ooo.gif /ubbthreads/images/graemlins/ooo.gif /ubbthreads/images/graemlins/ooo.gif
 
fall birds are best for plucking, not as many pinfeathers, remove the fan and beard, dip into boiling water and slash around a bit, make sure the primary flight feathers will pull out reasonably well, but don't cook the hide on the rest of it. then pluck all feathers a few at a time till clean. now gut him as described above, making real sure you get all the lungs out, they are imbedded into the ribs along each side of the spine. save the liver, heart, gizzard, and the neck for giblet gravy with your traditional turkey dinner.
split the gizzard and remover the lining and grit from it, remove gall bladder from the liver. split the skin right down the center of the depression where the wishbone is in the top of the breast and remove the crawl (s), in springtime gobblers this is most of the time a sack of air with just a lil grass in it. clean as much of the breast sponge off as possible, yellow looking snotty stuff, won't hurt ya, its just a fat deposit the gobbler lives off of during mating season, but it looks bad. after your all done go over and remove pinfeathers, take a very pointed knife and pierce the skin on the ones that aren't started through the skin yet, then when thats all done, use a propane torch to singe the few hairs off that grow under the feathers in various places, wash and package until ready to roast/fry.
RR
 
Back
Top