When preparing your turkey for the pot, you can either skin it or pluck it. Because wild turkeys have such thin skin, many hunters prefer skinning their turkeys as it’s must faster than plucking the bird.
Skinning a turkey can seem daunting for novice cooks when preparing their Thanksgiving bird. However, with some handy tips and the right techniques, you can skin a turkey quickly and easily. In this guide, we’ll walk you through the step-by-step process to help you skin your turkey like a pro.
Why Skin a Turkey?
There are a few good reasons to skin your turkey rather than plucking it
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It’s much faster. Skinning takes only a few minutes compared to the lengthy process of plucking.
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The skin is very thin on wild turkeys so it may not be worth the effort to pluck Domestic turkeys have thicker skin that is better for roasting,
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Removing the skin reduces fat and cholesterol. The skin is high in saturated fat so skinning can make the turkey healthier.
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The skin can help the turkey dry out quicker Leaving the skin on is best for roasting immediately while skinning can help the meat store longer
Step-by-Step Guide to Skinning a Turkey
Follow these simple steps for perfectly skinning your turkey:
1. Hang the Turkey
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Hang the turkey by its feet at chest level. This makes it easier to work with.
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You’ll need a solid hook and somewhere to hang it securely where it’s not swinging around.
2. Remove the Beard
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Wild turkeys have a beard made of bristly feathers. Remove this by grasping the base and pulling gently.
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Cut the remaining skin at the base of the beard.
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If you want to save the beard, carefully cut it away from the skin using a knife.
3. Cut off the Tail
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Locate the Pope’s nose or fatty tissue where the tail feathers are attached.
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Remove the fan tail by slicing through this tissue to detach the tail section.
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If saving the tail, cut around it carefully leaving the feathers intact.
4. Cut off the Wings
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Bend each wing back until the joint separates.
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Cut through the wing joints to remove the whole wings.
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Cut at either the elbow (second joint) or the shoulder based on your preference.
5. Peel off the Skin
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Start peeling the skin downward off the breast using your fingers or a knife.
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Grab the skin at the neck and peel down the length of the breast on each side.
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Continue pulling the skin down the thighs and legs.
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Cut off the lower legs once the skin is removed.
6. Sever the Neck
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Once all the skin is removed, cut off the neck.
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Make the cut about an inch from the body.
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You can leave the neck on if you’ll be roasting the turkey right away.
And that’s it! With the skin removed, your turkey is ready for cooking. Make sure to refrigerate or ice it immediately until you’re ready to start your recipe. Enjoy your skinned turkey and have a wonderful Thanksgiving!
Tips for Easy Skinning
Follow these tips for fast and easy turkey skinning:
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Use a sharp boning knife for precision cutting. A sharp knife will glide through the skin smoothly.
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Start skinning while the turkey is still warm. It’s easiest when the skin is still warm and pliable.
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Pull slowly and gently on the skin. Don’t just rip it off. Gently easing it helps prevent tearing.
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Cut away skin if needed. Use your knife to slice skin that’s sticking.
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Don’t cut into the meat. Only cut the skin using light, gentle strokes.
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Have paper towels handy. It can be slippery so paper towels help grip the skin.
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Work over a large cutting board, sheet pan or work surface to catch any drips.
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Discard the skin immediately or refrigerate if using for gravy. Don’t let it sit out and spoil.
Storing Your Skinned Turkey
Since there’s no skin to protect it, take care when storing your skinned turkey:
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Refrigerate right away. Keep skinned turkeys refrigerated at 40°F or below.
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Use within 1-2 days. Skinned turkeys don’t keep as long as whole birds.
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Freeze for later use. Wrap turkey tightly in freezer bags and freeze up to 2 months.
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Cover exposed areas. Place skinned turkey on a plate and cover breast and leg areas with plastic wrap before refrigerating.
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Cook giblets right away. Don’t refrigerate the neck and giblets as they spoil quickly without skin. Use immediately in gravy, stock or discard.
What Next? Cooking Your Skinned Turkey
A skinned turkey cooks slightly differently than a whole bird. Keep these tips in mind:
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Cook it right away. Don’t let it hang around too long before cooking.
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Roast at a lower temp. Roast skinned turkey between 300-325°F since there’s no skin to brown.
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Baste frequently. Baste with broth, butter or oil to prevent drying out.
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Tent with foil. Cover breast and leg meat loosely with foil to retain moisture.
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Cook to a lower internal temp. Cook skinned turkey to 155°F in the breast rather than 165°F.
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Make turkey stock. Use the skin, wings, bones and neck to make a flavorful turkey stock for gravy.
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Stuff under the skin. If roasting after skinning, slide aromatic stuffing herbs under the breast skin before cooking.
Now that you’re a pro at skinning turkey, you can prep your bird with confidence this holiday season! Skinning makes the turkey easier to handle for recipes like grilling, smoking, sautéing cutlets or turkey tetrazzini.
Pick up where you left off gutting the bird
Simply continue making the cut in the skin from the body cavity, all the way up the breast bone to the base of the neck. The skin is thin enough that you often can peel it free from the breast meat. Slide your thumbs under the skin and working it up and away from the keel, or breastbone, to the base of the neck. Continue peeling the skin down the sides of each breast, all the way to the wings.
If you want to remove the wings and haven’t already, use a knife to sever them at the wrist or shoulder joint. Don’t try to break the wings off. The bones are hollow and fragment easily. These sharp, small bone fragments can make handling and cooking a turkey dangerous. So if your bird has a broken wing or leg bone, be sure to remove all fragments during the cleaning and prepping process.
Continue peeling the skin off the carcass, working your way around the back and tail section. Peel the skin down each leg — imagine unrolling a sock — and sever each leg at the knee joint.
How to Clean a Turkey the EASY WAY!
FAQ
Can you skin a turkey without plucking?
How do you separate the skin from the meat on a turkey?
How do you remove skin from a Turkey?
Remove the remainder of the turkey’s skin by pulling and trimming with a knife where needed. The skin is removed from the legs by rolling it down as far as possible, then severing with a circular cut of the knife. Remove the upper wings and legs next by stripping the skin from the carcass, starting at the base of the neck.
How do you shave a wild turkey?
Skinning a wild turkey is easy and, with practice, can take less than three minutes. This method of preparation also reduces the amount of fat and cholesterol that gather in the skin. Hang the bird by its head and cut off the wings at the first joint. Remove the beard by pulling gently and cutting the loose skin at the base.
How do you butcher a Turkey?
The cape and fan can then be put aside for mounting until the job of butchering is completed. Remove the remainder of the turkey’s skin by pulling and trimming with a knife where needed. The skin is removed from the legs by rolling it down as far as possible, then severing with a circular cut of the knife.
How do you clean a turkey breast?
For a quick-cleaning method, many hunters simply choose to breast the bird out. Simply cut the beard free as mentioned above and cut the skin along the breastbone. You can then peel the skin away, exposing the breast, the major source of meat on the turkey, and cut them away from the breastbone as described above also.