Now What?

[ptbrauch]

Here's some more beginners question for everyone: Turkey's down, now what? What's the best way to clean a turkey? Do you clean them in the field or at home? How long do you typically have before it has to be done? Is there anything else I need to know about once the turkey's shot?

(I'm pretty optimistic about my chances this year and want to be ready)

[GSP]

:eek:
i just breast out the meat on mine. Lay the bird on it's back, grab the feathers on the breast with both hands and rip the skin apart; pull it back to the wings.
I take a fillet knife and make a cut down beside the breast bone, turn it sideways and slice the entire half of breast off the bird.

If you are stuck out in hot weather and you feel you need to do something, you can field dress any type of bird by cutting a green limb the size of a pencil about 12" long, trim all the branches off it except the one closest to the large end, trim it leaving about 1/2". It will look like a long check mark when you are done. You have just made a gut hook, stick it up the birds rear end as far as you can, twist it about 2-3 times and pull it out.
(Damn, what a way to go!) :eek:

[SixPack07]

I have skinned all of the ones I have shot, (which is only 3), I guess it depends on if you are saving the entire bird or not. My cousin and I usually will stick them in the freezer for a few hours before cleaning them. Might think that you need to get the guts and everything out right away, but we have never had a problem with meat tasting bad or anything, and it makes it a lot easier to clean, and less smell. I usually hang the bird by its legs, make a cut at the top of the legs, and then just start working your way to the head, peeling it all back. It's pretty simple actually. If you aren't going to keep the legs, it might not be the best route. Some don't like the legs cause they can get tough from how much the bird uses them, but if you cook them right, they are a great meal in themselves.

[schuyler olt]

Congrats on your optimism!

Turkeys are not particularly hard to pluck, either. You'll need a pot of hot water--straight hot from the tap is usually good enough. Cut off the beard, tail and wings first (you can leave the wings on, but they make the job more cumbersome). Leave the rest of the bird whole. Dunk the turkey in the hot water (you can tie a string to its feet and just leave it in the water for about a cold beer's worth). Remove the bird and start pulling. Once you have it plucked, cut off the head, make a slice lengthwise on the soft belly and remove the heart, lungs, intestines, etc. Then go to the front of the breast and remove the crop, which is located where the wishbone is. Lastly, remove the feet.

Those snippers you use to cut obstructive branches with work great to remove the wings, head and feet.

Don't be too worried about the bird going bad on a hot day--the Brits typically hang their pheasants for a week or so until the head literally falls off the bird. That's not my preference, but it goes to show that the bird won't spoil in a few hours.