Part of a Thanksgiving series celebrating (and eating) the bird — all of it — from head to feet.
Plucking isnt nearly as simple as it sounds. As a result, farmers, hunters, and processors through the ages have come up with tricks to reduce the effort. A butcher that I spoke with recently recommended dipping the turkey in scalding hot water until the tail feathers loosen, but not so long that the bird cooks. My mother remembers that trick from her early childhood on a turkey range. Her mother would lean the bird against a tree stump and chop off the head. The turkey would then run around the yard after the slaughter, legs, body, and neck. My grandmother would grab it, dunk it in boiling water, and pull out the feathers. Its easiest to pluck close to the slaughter.
There are now high-tech de-featherers such as the EZPlucker, which drops the bird into a machine with a large metal bin with rubber nubs and rolls it around like agitated laundry until shaken nude. Using poultry wax is popular, too. You dip your birds in hot wax, then peel off the feathers like a lady would hair from her legs. Both the farmers from Violet Hill (which supplied my bird) and offal expert chef Chris Cosentino (Incanto, San Francisco) said I should wax the bird. But, like most people, I did not have access to a large vat or an outdoor burner, so Cosentino suggested dish soap. Dish soap contains paraffin wax, he explained, so in theory, you find a brand with wax at the top of the ingredient list, make a hot soapy bath, dip the bird, and quickly transfer it to another tub of ice water. This coats the feathers and makes plucking easier.
With a New York apartment, I wanted as little fuss as possible. All the dipping and wet feathers, and the thought of a dead bird in my bathtub, felt somewhat unsavory. Paul, one of the farmers at Violet Hill, said it would take fifteen minutes to do a “dry pluck.” So twenty-four hours post-slaughter, with wishful thinking and a good deal of ignorance, I opted for a dry pluck. Three hours in, I had ripped the skin in two places and was still picking away at the little hair-like feathers. I didnt manage to remove the long wing and tail feathers, even with pliers, because the quills were lodged at least an inch into the skin. Ultimately, I filled the bathtub with scalding water and dipped the wings to loosen the more ornery feathers.
If I were to de-feather a bird again, I would go to a manicure-pedicure shop and invest twenty-five dollars in one of those paraffin-wax-bath-and-nail-spa kits, and use a wax heater to dip the turkey in sections. The wax would likely be more thorough, but also much, much easier.
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. Follow this step-by-step guide to hand plucking your next turkey and enjoy beautiful, feather-free results.
Why Hand Pluck a Turkey?
While you can certainly use scissors or an electric plucker hand plucking offers some advantages
-
Removes feathers gently to avoid tearing the delicate skin
-
Allows you to fully clean all areas of the bird, including the wings, back and body cavity
-
Results in the smoothest finish without damage from mechanical pluckers
-
Saves money on buying or renting special equipment
-
Provides satisfaction from completing the task using traditional methods
What You’ll Need
-
Freshly harvested wild turkey or thawed domestic turkey
-
Large pot or sink filled with hot water (140-160°F)
-
Old towel or apron to protect your clothing
-
Cutting board and sharp knife (for removing wings/tail if desired)
-
Extra apron, towel or gloves to handle hot carcass
Prepare the Carcass
Before plucking, remove the wings, tail feathers and any feathers around the neck cavity. This allows easier access to the body feathers.
Use a sharp knife or kitchen shears to carefully cut through the joints attach what you want removed. Take care not to cut the skin.
Optional: Cut off the neck and head if desired. This isn’t necessary but some people prefer to remove them prior to plucking.
Heat Water for Dipping
Fill a large stockpot or sink with hot water, about 140-160°F. 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.
Dip 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.
Let excess water drain off for a few seconds before placing the bird on your work surface. The carcass will be very hot at first so use caution.
Pluck the Body
With the bird breast side up, start plucking the breast by grabbing small clusters of feathers and pulling straight down towards the tail.
Work methodically around the breast and body, pulling feathers in the direction they grow. This prevents tearing the skin.
Continue plucking a section at a time until reaching the legs and backside area. Rotate the bird as needed to access all areas.
Pluck the Wings
With the wing extended, start plucking the feathers from the top joint inward towards the body. Slowly work down the wing, again pulling in the direction of feather growth.
Pay close attention to the small covert feathers near the joints. Use fingertips if needed to grasp the small feathers.
Detail Work
Examine the carcass closely for any remaining quills or tiny pinfeathers. Use fingertips to grasp and gently tweeze any stubborn feathers.
For a final smooth finish, singe the carcass by quickly passing over a gas burner or torch. This burns away feather bits without scorching the skin.
Rinse the bird with cool water and pat dry with paper towels. Refrigerate immediately until ready to cook and enjoy your fresh, home-plucked turkey!
Turkey Plucking Tips and Tricks
Follow these tips to make hand plucking your turkey as quick and easy as possible:
-
Pluck immediately after killing and bleeding out while the carcass is still warm. The heat relaxes the feather follicles for easier removal.
-
Dip just long enough to loosen feathers. Over-submerging will make the skin more likely to tear during plucking.
-
Pull feathers slowly and deliberately in the direction of growth. Yanking feathers out quickly can damage the skin.
-
For stubborn wing and tail feathers, use pliers to firmly grip and pull in the proper direction.
-
Fold a towel over your non-plucking hand to avoid getting poked by quills. Change towels as they get dirty.
-
Keep your working area tidy. Feathers clinging to your hands or the bird will make plucking more difficult.
-
Take breaks to rinse your hands and keep them from getting too pruney. Plucking is tiring work on the hands.
-
If needed, re-dip the carcass in hot water during plucking to help release clinging feathers.
Storing Plucked Turkey
Once plucked, refrigerate the turkey right away. Use within 2 days just like store-bought poultry. For longer storage, freeze whole for up to one year.
Hand plucking a turkey takes time and diligence. But with the proper technique, you can completely clean a bird in 30-60 minutes. Bring out your inner pioneer this Thanksgiving and enjoy the fruits of your labor with a beautiful home-plucked turkey!
How To Pluck A Turkey Properly
FAQ
Do you have to boil a turkey to pluck it?
Can you skin a turkey instead of plucking?
How long does it take to hand pluck a turkey?
How to get feathers off a turkey?
How do you Dry pluck a Turkey?
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.
How do you pluck a Turkey?
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 that’s still warm, once plucked it needs to be refrigerated immediately.
Should you pluck a Turkey?
Plucking is in line with this commitment to respect the wild animal fully, as you waste far less of the bird when defeathering than you would if skinning it. If you try plucking a turkey, you’ll also gain a new level of appreciation for this bird’s majesty.
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.