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 freshly harvested turkey can seem daunting for novice hunters and home cooks. However with some simple tools and these easy step-by-step instructions you’ll be skinning turkeys like a seasoned pro in no time.
Why Skin a Turkey?
While plucking is another option, skinning a turkey has some major advantages:
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It’s much faster and easier than tediously plucking all the feathers
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Removing the skin significantly reduces the fat and cholesterol content.
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The skin can harbor bacteria, so skinning promotes food safety
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Skinning gives you easy access to remove innards cleanly.
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The meat is easier to portion and prepare after skinning.
Follow these simple steps to cleanly and efficiently skin your turkey.
Step 1: Hang the Turkey
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Hang the freshly killed turkey upside down by its feet at about chest height. Use a gambrel hook through both ankle joints or hang on a rope looped around each foot to secure it.
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Hanging upside down uses gravity to your advantage for easier plucking and skinning access.
Step 2: Remove Feet and Wings
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Remove the feet at the joint above the scales by cutting through the tendons around the hock with a sharp knife.
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Cut off the wings at the second joint, slicing through the skin around the elbow.
Step 3: Cut Off the Tail
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Locate the oil gland above the base of the tail. Cut diagonally around it to remove the “pope’s nose” and entire tail.
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If saving feathers for fly tying or other crafts, cut outside the feather tracts leaving skin attached to quills.
Step 4: Cut Off the Neck
- Pull down the skin around the neck as much as possible. Then cut off the head and neck 2-3 inches below the base.
Step 5: Loosen the Breast Skin
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With your hand, loosen the skin over the breast by gently working your fingers under to separate it from the meat.
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Make a small slit in the lower breast skin to insert two fingers. Move downward, separating skin from meat.
Step 6: Peel Down the Skin
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Firmly grasp the skin at the base of the tail and start peeling downward, using your free hand to help pull it away from the carcass.
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Continue peeling down the back, over the thighs, and down the legs as you work your way around.
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Use short strokes with your knife to cut membrane or any stubborn bits.
Step 7: Remove Wings and Legs
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Cut into the wing joints, peel skin further down the wings, and slice to remove each one.
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Bend legs away from body to pop hip joints, then finish skinning thighs and lower legs.
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Twist to break the knee joint and cut through to remove each leg.
Step 8: Open the Body Cavity
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Cut straight down the abdomen from tail to breast.
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Around the anus, circle the bung with your knife to avoid cutting intestines open.
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Scoop out innards carefully in one piece if saving giblets.
Step 9: Remove the Breasts
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Run your knife down either side of the breastbone from cavity opening to top of rib cage.
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Fully detach the meat from the carcass and cut diagonally under wishbone to remove whole breast halves.
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Slice off any remaining skin or membrane from breasts.
Step 10: Rinse and Chill
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Give the turkey a final rinse under cold water and pat dry with paper towels or a clean dish towel.
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Refrigerate immediately until ready to portion and package the meat.
And that’s it! With these tips you’ll be a turkey skinning expert, ready to process wild turkeys with confidence. Now get out there and fill your freezer with delicious wild game. Gobble gobble!
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
Should you skin a turkey before cooking?
How do you separate the skin from the meat on a turkey?
How do you remove feathers from a turkey?
How do you get the perfect turkey skin?