Caping out a turkey and preparing it for display is simple to do and takes very little time. It makes a great display and there’s virtually no cost or kits to order, no plaques to make and no taxidermist bill to pay.
Once you’ve done one it takes no more than 10 minutes to cape a turkey out in the field and prepare it for transport. It takes about the same amount of time to prepare, stretch, and tack it down on a board, and borax the bird once the season is over and you pull it out of the freezer.
This “How to Cape a Turkey” write up along with the video that GSN has provided will make it easier for those who want to cape their birds.
Taxidermy can turn your prized gobbler or jake into a beautiful lasting trophy. While professional turkey taxidermists handle everything from skinning to mounting, you can save money by learning to properly skin your own turkey. Follow this step-by-step guide for how to skin a turkey to prepare the perfect taxidermy specimen.
Gather Your Supplies
Before starting, assemble the tools and materials you’ll need:
- Sharp hunting or skinning knife
- Pair of sturdy shears or scissors
- Taxidermy-grade borax
- Container of salt
- Large plastic bag
- Cheesecloth
- Cotton swabs and toothbrush
- Paper towels
- Pen or marker
Make sure your knife is razor sharp A sharp implement will make cleaner cuts and damage the skin less during removal
Harvest and Transport the Turkey
The skinning process starts before you even take your shot. For the best specimen:
- Make as clean and ethical a kill as possible without damaging feathers.
- Avoid dragging the bird out of the woods. Carry it carefully to avoid abrading feathers.
- Keep the turkey cool during transport. Heat can quickly degrade the skin.
The quicker you can get the bird cooled to preserve skin quality, the better.
Prep the Carcass
Once home, prep the carcass for skinning:
- Place turkey breast up on a clean table or work surface.
- Tie the feet together with string to keep them aligned and out of your way.
- Spread and tie the wings open using sticks or dowels so they remain extended.
- Pluck any soiled or damaged feathers using shear or pliers.
Proper positioning and restraint will make skinning much easier.
Remove the Feet and Legs
Start by removing the lower legs
- Locate the knee joint between the thigh and drumstick.
- Cut through the knee joint to detach the lower leg and foot.
- Repeat on the other leg. Discard or save feet for cooking.
Removing legs allows better access to the body area for skinning.
Cut Along the Breast
Next make an incision along the front
- Position the knife just below the breastbone in the center.
- Make a shallow horizontal cut across the width of the breastbone.
- Extend your cut outward to each side, cutting just below both wings.
This allows you to easily fold back and remove the breast skin.
Loosen and Remove the Skin
Now it’s time to carefully detach the skin:
- Insert your fingers between the skin and breast meat and loosen slowly.
- Gradually peel the skin up and away from the breast meat.
- Continue freeing the skin using short, gentle motions to avoid tearing.
- Cut connective tissue with your knife as needed if skin sticks.
- Remove the skin from both sides, leaving meat exposed.
Take your time and be careful not to tear the skin during removal.
Skin the Wings and Legs
After removing the breast skin:
- Skin each wing like a drumstick, turning it inside-out as you detach.
- For thighs, locate the hip joint and cut through to remove the leg.
- Then peel the skin off the thigh, using your knife to cut connective tissue.
The wings and legs require patience to skin without damage.
Skin the Back and Tail
To finish:
- Turn the carcass over and make an incision down the back.
- Peel the skin away on both sides to expose the back meat.
- Cut the base of the tail to remove the skin around it.
This leaves just the skin intact for mounting.
Clean and Preserve the Skin
With skinning complete, preserve and clean the skin:
- Lay skin flat and scrape away any fat or tissue with a knife.
- Rub salt thoroughly into the flesh side of the skin.
- Allow skin to dry overnight on cheesecloth.
- Use borax and cotton swabs to clean dirt from feathers.
- Store cleaned, salted skin in a plastic bag in the freezer until mounting.
Proper salting and drying prevents decay until your taxidermist can mount it.
Field Care Tips
To maximize skin quality:
- Wipe up any blood on feathers with paper towels before it dries.
- Place a plastic bag over the head to protect the neck skin and feathers.
- insulate the bird during transport to prevent heat buildup.
- Keep the carcass chilled and get it to your taxidermist within several days.
Prevention of damage and decay in the field pays off with a better mount.
Skinning your own turkey takes time, care, and patience, but it significantly reduces costs for having it mounted. Follow these steps, take it slow, and keep your knife sharp. With practice, you’ll get a feel for smooth, damage-free skinning. Just remember to get the skin properly preserved and to your taxidermist quickly once removed. Your trophy gobbler will soon return as a stunning wall mount you can enjoy for years to come.
Caping your turkey in the field
- Handle the bird carefully once you’ve harvested him. Be careful not to damage feathers or the fan when carrying him back to camp. The better shape he’s in – the better cape you’ll have.
- For easier caping clip the wings off.
- Hang the bird by his head and neck. This can be done from limbs or even the side rail of your truck. (Note: This entire process is easier if there’s someone to hold the bird still while you cape. I’ve done numerous ones alone but not trying to cape a pinwheel helps.)
- You will notice a distinguishable parting of feathers starting at the neck and extending down the side of the bird all the way to his fan. It’s similar to a human hair / part line. The key is to follow this line when cutting the cape off the bird. This is narrow on the neck and gets progressively wider as you get closer to the wing.Make your first cut on the back of the bird’s neck where the feathers meet the hairless skin near the head and begin to follow the part line down the bird. Cut a few inches on each side to get started. Be careful to not pull feathers loose and as soon as the skin is exposed grip this instead to the outer part of the cape. This avoids pulling feathers loose that could affect the look of the finished cape. Once you get away from the head, slip your fingers tips in behind the skin and pull while you cut and follow the line. If in doubt where the line is go wider towards the clipped wing bone area. I usually make this cut all the way down to the bird’s leg and then do the same on the opposite side.
- After the side cuts are complete, grip the cape from the inside and begin to pull and trim the cape away from the bird. Often the skin will separate similar to skinning a deer but be careful to not over do it. As you approach the mid back region the skin is very thin and you have to be careful not to cut thru the skin. You’ll understand this better once you’ve done one. Don’t worry if you have a couple “cut throughs” as it will likely not show up from the outside of the cape. After clearing the mid back the cape will pull loose for a couple inches and then you’ll have to trim again.
- Once you trim the cape down to the fan area, finish the cuts on each side near the legs so that the entire cape is below the section at the fan. You’ll be able to grip the same place that you would normally just cut the fan loose and cut it free. The fan and cape should be in one piece and the caping is now complete.
- To prepare for transport simply place a paper towel or toilet paper along the area against the exposed skin and fold it over. Place it in a bag and its ready for the freezer. If traveling its good to have an oversized “carry on” bag that you can pack the cape in. I have packed as many as 6 capes in a piece of luggage. If you’re on a travel hunt and a freezer isn’t available, spread the cape and borax it until its time to pack up and travel. (A word of advice here is that if you do borax the bird, try and finish the caping process sooner rather than later once you are home. I have had birds began to cure out while still in the freezer making it difficult to prepare and stretch compared to a bird that was not boraxed.)
The field aspect is now completed and once back home simply place it in the freezer until the season is over and you have time to finish the process.
Turkey capes can be made into arrangements to maximize space
How to Skin a Turkey for Taxidermy Mounting and Save the Meat (Part 1 of 2) Episode #5
FAQ
How do you prepare a turkey for taxidermist?
How do you cut the skin off a turkey?
Should you leave skin on wild turkey?