Gutting a store-bought turkey is an essential step before cooking it for your holiday meal. While the turkey you buy from the grocery store may appear ready-to-cook it likely still contains the internal organs or giblets. Removing these before roasting ensures your turkey tastes delicious and avoids potential contamination from the raw innards. Gutting a turkey is messy work, but with the right tools and technique, you can get the job done cleanly and efficiently.
Why Gut a Store-Bought Turkey?
Many people are surprised to learn that store-bought turkeys need gutting. But commercially raised turkeys are processed quickly, without taking the time to fully clean out the internal cavity. The giblets – heart, liver, gizzard – are left in for added flavor and juiciness during roasting. However, the other inedible and potentially hazardous organs are often left behind too.
Leaving the intestines, lungs, kidneys and other parts can lead to bacteria spreading during cooking. Rupturing one of these organs also causes digestive fluids to leak, breaking down the turkey meat. For food safety and great taste, it’s essential to remove all the internal parts yourself before roasting the bird.
Supplies You’ll Need
Gutting a turkey requires a few specialty items, Make sure you have these on hand before getting started
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Cutting board – A large board gives ample working room.
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Sharp knife – A boning knife works best to make precise cuts.
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Kitchen shears – Helpful for cutting through the neck skin and bones.
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Large bowl – Contains the removed giblets and organs.
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Cooler bag – Optional for transporting waste to outdoor trash.
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Kitchen gloves – Keep hands clean during the messy process.
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Apron – Protects clothes from blood and juices.
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Paper towels – Absorb excess moisture after rinsing.
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Trash bags – Double-bag waste to prevent leaks.
Step-By-Step Gutting Instructions
Once you’ve gathered the necessary tools, follow these steps for cleanly gutting a store-bought turkey:
1. Remove giblets
Turkeys usually come packed with the heart, liver and gizzard in a bag inside the cavity. Locate this bag and remove it. You can rinse the giblets, pat dry and refrigerate to use in gravies or stuffing.
2. Cut around anus
Turn the turkey breast side up. Using a sharp knife, cut around the anus, being careful not to cut too deep. This detaches the colon for easy removal.
3. Make abdominal incision
With the breast still up, make a 4-5 inch horizontal slit through the skin between the anus and breastbone. Cut gently to avoid puncturing organs.
4. Scoop out innards
Reaching into the cavity, scoop out all the organs and membranes. Place in a bowl to keep contained.
5. Cut out base of neck
Use shears to cut around the base of the neck, releasing the esophagus and windpipe. Pull these free.
6. Remove remaining parts
Check inside the ribs, neck and cavity for any remaining pieces. Ensure all organs and membranes are fully removed.
7. Rinse well
Thoroughly rinse the entire turkey under cool running water, washing away any blood or juices inside and out.
8. Pat dry
Dry the turkey completely with paper towels before refrigerating or freezing. Moisture encourages bacteria growth.
Proper Waste Disposal
Once the turkey is gutted, you’ll be left with a pile of unwanted innards and membranes. Follow these guidelines for safe disposal:
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Double bag the waste in trash bags to contain leaks and smells.
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For outdoor disposal, place bags in a cooler to transport remains discreetly.
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Freeze waste if not disposing of immediately to avoid rotting.
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Place in green organics bin or dumpster; do not put in household compost.
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Keep secure from scavenging animals seeking an easy meal.
Storing the Gutted Turkey
Your turkey is now ready to prep and cook for the holidays. Follow proper storage guidelines:
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Refrigerate 1-2 days max before roasting.
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For longer storage, tightly wrap turkey and freeze; thawed before cooking.
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Use freezer bags or plastic wrap to prevent freezer burn.
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Refrigerate necks, giblets in sealed container up to 3 days.
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Freeze giblets up to 3 months to use later.
Mastering the Process
Gutting a turkey takes some skill and confidence. Here are some tips for getting comfortable with the process:
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Start with a smaller bird your first time before moving to a big holiday turkey.
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Work slowly and make careful cuts to avoid rupturing organs.
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Expect a mess – lay down plastic sheets or paper to keep clean up easy.
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Watch tutorial videos to learn techniques before attempting it yourself.
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Have an experienced helper guide you through the steps on your first try.
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Relax and don’t rush – gutting takes time even for experts.
Enjoy Your Handiwork
Taking the time to gut your store-bought turkey will pay off with a deliciously juicy and flavorful holiday meal. When you pull the expertly roasted bird from the oven, you’ll be proud to serve your family a turkey you personally prepared from start to finish.
StepsMethod
- Question Do you need to wash a turkey before cooking it?
wikiHow Staff Editor Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer No—in fact, food safety experts recommend not rinsing or washing fresh poultry. Rinsing the turkey will only splash potentially dangerous germs around your kitchen. The one exception is if your turkey is brined, in which case it’s okay to rinse the excess brine out of the body cavity. - Question How do you get all the stuff out of a turkey? wikiHow Staff Editor Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Typically, when you buy a turkey in the grocery store, the giblets are tucked inside either the neck cavity or the main body cavity. The giblets are usually wrapped up in a small paper bag. The neck may also be tucked inside the body cavity. Simply reach in and pull them out by hand, then wash up with soap and water when youre done.
- Question Should you remove the hock locks from a turkey? wikiHow Staff Editor Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer The hock locks are plastic loops that are sometimes placed around the legs of store-bought turkeys. The hock lock is heat resistant, so you can safely leave it on if you like, and even use it to hold the legs together to help keep the stuffing in.
- If you’re making stuffing in your turkey, make sure it’s completely mixed and ready to go before you start cleaning the turkey. The stuffing should also be cooked to at least 165 °F (74 °C).[23] Thanks Helpful 0 Not Helpful 0
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Tara Hill “These instructions were perfect for me for the first time cleaning the turkey, everything turned out well. Thanks, wikiHow!”…” more
How to Gut a Turkey 101 with MeatEater’s Janis Putelis
FAQ
Do store bought turkeys have guts?
How quickly do you need to gut a turkey?
How to remove the giblets from a 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.
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.
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.