Turkeys are some of the best tasting game birds we hunt. The key to eliminating any “gaminess” in the meat is to take proper care of it in the field.
After your shot, you’ll want to field dress your bird as quickly as possible. The goal is to cool the bird down by removing its internal organs and allowing air to circulate in the body cavity.
All you need to gut a turkey is a simple pocket knife. Cut through the thin skin of the stomach from the bottom of the breastbone to the anus. Keep your cut shallow to avoid cutting into the internal organs. Open the body cavity by pulling the legs and thighs back and away from the breast muscles.
Next, grab the gizzard and remove it followed by a handful of other organs. Be sure to remove every bit of the lungs. They sit against the back, beneath a subcutaneous tissue that holds them tightly against the ribs and spine. You’ll need to use your fingertip or fingernail to get between the ribs and under the lungs, so you can fully remove them.
Remove the heart and lower intestinal tract. If you want to save the heart, liver and gizzard put it them a sealable bag and get them in a cooler. Last, remove the trachea and esophagus. You might need to give them a good yank.
Once the body cavity is empty, let it air dry. Don’t rinse it with water as that will promote bacteria growth. If you need to rinse away some blood, be sure to blot the turkey dry when you’re done.
If you want to do any further butchering in the field, remember Oregon bird hunting regulations require at least the head or one fully-feathered wing remain attached to the turkey while in field or during transport.
Dressing a wild turkey is an essential skill for any successful turkey hunter, Properly field dressing and butchering your bird ensures you can fully utilize the meat and makes the process of preparing the turkey for cooking much easier, Follow these steps to properly dress your wild turkey,
Removing Feathers
The first step is plucking the feathers You can either pluck the feathers by hand or dip the bird in hot water to loosen them for easier removal Start plucking the breast feathers first to expose the skin. Carefully pluck the smaller feathers on the legs, wings and tail. Try to keep the skin intact. The skin helps lock in moisture when cooking the turkey. Remove as many feathers as possible. Any small down feathers can be singed off later with a propane torch.
Cutting Off Wings
Use a sharp knife to remove the wings at the first joint. Cut through the wing just above the joint location. If saving the wings for cooking, you can also cut along the side and peel the skin back to remove the entire wing portion.
Removing the Tail
Cut the tail off right where it attaches to the turkey’s body, Make sure to cut above the oil gland to avoid tainting the meat,
Cutting Off Feet
Cut through the joint where the feet connect to the legs. If removing the lower legs for identification purposes, make the cut just above the spur on gobblers.
Removing the Head
Cut the head off at the base of the neck. Make the cut just below the jaw area through the throat. Save the head if you wish to keep the beard for display.
Field Dressing
With the feathers, wings, tail, feet and head removed, lay the turkey on its back to field dress it. Make an incision below the breast plate that goes through the skin into the abdominal cavity. Reach in and remove all internal organs. Be careful not to puncture the intestines or crop which could leak material onto the meat.
Separating Giblets
Once the entrails are removed, sort through them to find the liver, heart and gizzard. These are the turkey giblets that are edible. You can cook and consume them or use them for turkey stock. Make sure to remove any fat or bile ducts attached to the organs.
Removing the Crop
Locate the crop which is a pouch along the throat that stores food. Carefully cut it away from the skin and neck area. Take care not to rupture it.
Rinsing Cavity
Rinse out the empty body cavity thoroughly with clean water. Place ice inside the cavity to cool the meat for transport if needed.
Breakdown Options
At home, you can further butcher the turkey into pieces such as breast meat, legs and thighs. Remove the tenderloins from along either side of the backbone. Slice the breast meat from the bone. Separate the thighs from the drumsticks at the joint.
You can also debone the thigh and drumstick portions for easier cooking. Carefully cut the meat away from the bone using a thin fillet knife.
If preparing the turkey for roasting whole, do not remove innards until ready to cook. Leave giblets in turkey cavity or place in neck area. Truss legs with string to hold shape if desired.
Safety Tips
Follow these safety guidelines when dressing and processing your wild turkey:
- Clean tools and work area before and after butchering
- Thoroughly wash hands with soap and warm water
- Keep meat chilled at 40°F or below
- Discard any meat contaminated by guts or feces
- Refrigerate raw turkey within 2 hours of butchering
- Use or freeze turkey within 2-3 days of harvest
Dressing out your wild turkey is satisfying and allows you to fully utilize your harvested bird. Take care to properly chill, prepare and cook the meat after dressing. With the proper techniques, you’ll be rewarded with delicious wild turkey feasts.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
How to dress a whole wild turkey?
How soon should you field dress a turkey?
What to do after you harvest a turkey?
What do you do with a wild turkey after you shoot it?
How do you field dress a Turkey?
If you decide to field dress your bird, start by placing the turkey on its back. Find the bottom of the breast plate and insert your knife, making a cut to the anal vent. Remove the entrails from this opening and then reach into the cavity to sever the windpipe, heart and lungs. Cool the cavity by placing ice inside the chest.
How to field dressing a wild turkey?
Here’s a step-by-step guide to field dressing a wild turkey: Before you begin, make sure you have a sharp knife and gloves for handling the turkey. Lay the turkey on its back with its legs facing up. Using your knife, make a deep incision from the turkey’s breastbone to its vent (anus). Be careful not to puncture the internal organs.
Should you field dress your first wild turkey?
If you’re lucky enough to tag your first wild turkey this spring, then you must field dress that bird to make the best use of the delicious meat. The 4-minute instructional video below is from the Alabama Department of Conservation & Natural Resources, and video host is Chuck Sykes, director for the Alabama Wildlife & Freshwater Fisheries Division.
How do you skin a wild turkey?
Alternatively, you can choose to skin and butcher your wild turkey. This method involves removing the skin and separating the different cuts of meat from the carcass, making it easier to cook and serve. Remove Head and Feet: Start by cutting off the turkey’s head and feet with a sharp knife.