The “fun” now begins. It’s time to butcher your turkey for its 8- to 10-plus pounds of meat. That means salvaging the legs, thighs and breast meat, which are all incredibly delicious.
All deer hunters field dress their deer’s carcass, which means removing its organs and other entrails. That work helps preserve the meat, cool the carcass, slow bacterial growth, and drain blood and residue from the body cavity.
Wild turkeys — being a smaller, two-legged, two-winged creature with feathers — differ from whitetails, and offer other options. Many hunters prefer to pluck the entire bird, remove the entrails, and save its giblets: the heart, gizzard and liver. Other hunters, however, don’t remove the entrails. They simply remove the meat from the carcass, which is an easier and quicker task if you follow these seven steps:
Cleaning and preparing a wild turkey can be an intimidating task for novice hunters. However, with some basic techniques and handy tools, you can properly process your wild turkey harvest. Follow this simple step-by-step guide to learn how to clean a wild turkey after a successful hunt.
Why Proper Cleaning is Essential
Cleaning a wild turkey right after harvesting ensures you get the most use out of the bird. It also prevents harmful bacteria growth that can occur if organic matter is left on the carcass. Properly cleaning and preparing the meat helps preserve flavor and quality.
Supplies You Will Need
Before getting started, gather these supplies:
- Sharp hunting or butcher knife
- Pair of game shears
- Heavy duty gloves
- Cutting board or other clean work surface
- Large trash bags
- Paper towels or clean rags
- Garden hose or bucket of water
- Cooler and ice
- Food safe storage containers
Step 1: Field Dress the Turkey
After harvesting your bird field dress it as soon as possible. Make an incision below the breastbone being careful not to cut internal organs. Remove entrails lungs and heart. Rinse the cavity with water if available. Place ice inside the chest cavity before transporting.
Field dressing helps cool the body and prevents bacteria growth. Do not field dress if temperatures are above 40°F.
Step 2: Hang the Turkey
At home hang the turkey upside down by the feet at about chest height. This allows the bird to drain making cleaning easier. You can hang it outdoors from a tree branch or construct a hook system indoors.
Step 3: Pluck the Feathers
Plucking removes the coarse outer feathers. Start on the breast and work outwards using firm, quick pulls against the direction of growth. Pull in small sections to get all feather bits. Use game shears to trim long wing and tail feathers.
Save the wing feathers if making turkey decoys or arts & crafts. Otherwise dispose of in the trash.
Step 4: Singe Off Fine Feathers
Once the main feathers are removed, singe off any fine hairs or pin feathers. Take a propane torch and lightly glide it over the skin. Don’t use an open fire which can singe the skin. Singeing makes the skin easier to clean.
Step 5: Remove Head and Oil Gland
Using a knife, chop off the head and neck as close to the base as possible. Locate the oil gland on the upper back and cut it away from the skin.
Step 6: Cut Off Feet
Remove the feet at the joint separating the drumstick from the thigh using a sturdy knife or game shears. Discard the feet.
Step 7: Remove Crop, Windpipe and Interior Organs
If not field dressed, now make an incision near the base of the breastbone being careful not to cut organs. Peel back skin and remove any remaining organs. Cut out the crop and windpipe. Rinse thoroughly with water.
Step 8: Remove Skin and Cut Into Parts
Skinning is optional but produces easier to prepare cuts of meat. Peel the skin away starting from the breast. Cut slices from breast before removing legs and thighs at the joints. Slice off wings and legs into portions.
Step 9: Rinse and Chill Meat
Give all turkey meat a final rinse or soak in cold water, draining away any blood or debris. Pat dry with paper towels and place into sealed containers or bags. Put immediately on ice or refrigerate.
Step 10: Freeze Meat and Make a Stock
Store turkey meat 1-2 days maximum in fridge before freezing. Cut into smaller portions and vacuum seal or wrap tightly in freezer bags. Turkey bones can be simmered into a flavorful broth or stock.
Follow Proper Handling and Safety
Be diligent about safety when processing wild game:
- Only use knives and tools designed for butchering
- Prevent cross-contamination by using separate surfaces for raw and cooked meat
- Wash hands, utensils and surfaces thoroughly after processing
- Cook wild turkey to an internal temperature of 165°F
- Refrigerate at 40°F or colder and use within 1-2 days
With some basic tools and techniques, you can properly clean a wild turkey for consumption. Taking care to prevent bacteria and maximize use makes your harvested turkey even more rewarding.
Assemble your gear.
The only tools you need are a sharp knife, latex gloves and gallon-size freezer-storage bags. Most people find a turkey’s innards less intimidating than a deer’s, so it’s a great learning opportunity for beginning butchers.
Position the turkey.
Lay the turkey on its back and locate its breastbone. The breastbone defines the center of the body, and is usually the highest protruding point on the bird when it’s on its back.
How to Clean a Turkey the EASY WAY!
FAQ
Is it better to pluck or skin a wild turkey?
Should you leave skin on wild turkey?
How to process a wild turkey at home?
What to do with a wild turkey after you shoot it?
How to clean a wild turkey?
The workspace you select for cleaning your wild turkey is as important as the tools you use. A clean, spacious area will not only make the task easier but also ensures that the meat isn’t contaminated. Start by cleaning the area thoroughly to eliminate any contaminants.
Why is it important to clean a wild turkey?
Properly cleaning a wild turkey is vital for several reasons. First and foremost, it removes any contaminants, such as bacteria and parasites, that may be present on the bird’s body. This reduces the risk of foodborne illnesses and ensures the safety of the meat.
How do you take care of a wild turkey?
You can use pliers or tweezers for this delicate task. Rinse and Clean: Once the turkey is plucked, give it a good rinse under cold water to remove any remaining feathers and debris. Alternatively, you can choose to skin and butcher your wild turkey.
What tools do you need to clean a wild turkey?
Here are some essential tools you will need for the wild turkey cleaning process: Sharp knife: A sharp knife is crucial for making clean and precise cuts during the cleaning process. Make sure the knife is sharp enough to easily cut through the turkey’s skin and meat.