When preparing your turkey for the pot, you can either skin it or pluck it. Because the skin on wild turkeys is so thin, many hunters prefer to skin their birds instead of plucking them.
Skinning a turkey is a crucial skill for any hunter to master While plucking is the more traditional method, skinning is often faster, easier and results in less mess If you want to get the most use out of your harvested turkey, learning proper skinning techniques is a must. In this comprehensive guide, we’ll walk through each step of the skinning process so you can efficiently process your turkey with confidence.
Why Skin a Turkey?
There are a few key reasons why skinning a turkey is preferable to plucking
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It’s faster. Skinning takes only a few minutes while plucking all the feathers can take over an hour.
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It’s cleaner. Plucking leaves small feathers and fluff everywhere which requires extra cleanup. Skinning contains the mess.
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The skin is thin. Wild turkey skin is very thin compared to domestic turkeys. Their skin tears easily during plucking.
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It removes fat. Skinning removes the fatty layer of skin, reducing fat and cholesterol.
For these reasons, skinning is the go-to method for most hunters today. While you can certainly still pluck if desired, skinning is more efficient and practical.
Step 1: Hang the Turkey Upside Down
Start by hanging the harvested turkey upside down. Use a gambrel stick placed between the turkey’s tendons right above the feet or hang it from the feet themselves.
Hanging it upside down straightens the feathers to make skinning easier and allows gravity to help pull the skin off. Hang the turkey at about chest height for the best access.
Step 2: Remove the Beard
If you want to save the beard as a trophy from your harvest, now is the time to remove it.
To remove the beard, grab the base firmly where it protrudes from the breast. Pull out and use pruning shears to snip the skin holding it in place. Leave enough skin attached to tie around a mounting board later.
Step 3: Cut off the Tail
The next step is removing the tail fan. Start by cutting through the skin and fat around the base of the tail.
Cut a circle all the way around until the tail fan separates completely from the body. The fan can be saved for decoys or other decorative purposes.
Step 4: Cut Off the Wings
Use a sharp knife to cut through the wings at the joint closest to the body. Known as the elbow joint, it is the second wing joint from the body.
Cut all the way through both wings until they separate completely from the turkey. Be careful not to break the bones. This can leave bone fragments that are dangerous when cleaning or cooking.
Step 5: Peel Down the Skin
Now it’s time to start peeling off the skin. Begin at the neck area and make an incision in the skin around the entire neck.
Then start peeling downward, gripping the skin with your fingers and pulling away from the breast meat with your free hand. Continue peeling down the breast, back, thighs and legs.
Use your knife to help cut the skin away in areas where it’s harder to pull off. Slowly work your way around the entire turkey.
Step 6: Remove the Legs
Once the skin has been peeled down the legs, cut through the knee joint to remove each leg.
Bend the leg backwards until the joint separates. Cut all the way through the joint to release each leg completely. Repeat on the other leg.
Step 7: Remove the Wings
If you haven’t already, now is the time to remove the wings. This is easier to do once the skin has been peeled down over the joints.
Cut through the shoulder joints where the wings meet the body. Fully separate the wings from the turkey on both sides.
Step 8: Cut Off the Neck
The last step is to remove the head and neck. Peel the skin down the neck towards the shoulders.
Then use your knife to slice through the neck about an inch from the base, separating the head and neck completely from the body.
Rinse and Clean
Once fully skinned, be sure to thoroughly rinse the turkey under cold water. Clean the body cavity by rinsing or using paper towels. Pat dry with paper towels before further preparation and cooking.
Discard any broken feather shafts or quills still in the meat. Carefully check for any remaining pinfeathers as well and remove them. The turkey is now ready to be quartered, cooked and enjoyed!
Skinning vs Plucking Wild Turkey
While plucking was once standard, most hunters today prefer skinning wild turkeys. Here’s a quick comparison:
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Skinning – Faster, cleaner, removes fat
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Plucking – More traditional, keeps skin on, harder
Both methods work to process a harvested turkey. For most hunters, though, skinning is now the preferred technique due to its speed and convenience.
Storing and Cooking Your Skinned Turkey
Since skinning removes the protective fat layer, some tips for storing and cooking your turkey:
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Cook within 1-2 days of skinning for best flavor and texture.
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Keep refrigerated until ready to cook.
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Avoid prolonged freezing if possible.
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Cook to 165°F minimum internal temperature.
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Brining adds moisture and flavor.
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Baste turkey while roasting to prevent drying out.
Follow these simple tips and your skinned wild turkey will turn out moist and delicious every time.
Key Takeaways on Skinning Wild Turkey
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Skinning is faster and cleaner than plucking.
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Hang upside down and peel skin downward.
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Cut off wings, legs, tail and neck.
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Rinse well after skinning.
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Cook within 1-2 days of skinning.
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Brining and basting helps keeps meat moist.
Learning to properly skin a turkey makes processing your harvest much easier. Follow this step-by-step guide for clean, efficient results. With the satisfaction of providing your own wild turkey dinner!
Pick up where you left off gutting the bird
Make another cut in the skin from the body cavity all the way up to the base of the neck, just above the breast bone. The skin is thin enough that you often can peel it free from the breast meat. You should slide your thumbs under the skin and work them up and away from the breastbone to the base of the neck. Continue peeling the skin down the sides of each breast, all the way to the wings.
Have you taken off the wings yet? If not, cut them off at the wrist or shoulder joint with a knife. 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’s wing or leg bone is broken, make sure all the pieces are taken out when you clean and prepare it.
Continue peeling the skin off the carcass, working your way around the back and tail section. Cut each leg off at the knee joint and peel the skin down each leg, like unrolling a sock.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
How do you remove the skin from a turkey?
Should you skin a turkey before cooking?
How do you remove skin from a Turkey?
Remove the remainder of the turkey’s skin by pulling and trimming with a knife where needed. The skin is removed from the legs by rolling it down as far as possible, then severing with a circular cut of the knife. Remove the upper wings and legs next by stripping the skin from the carcass, starting at the base of the neck.
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.
Can you skin a turkey breast?
Many of today’s turkey hunters prefer skinning to plucking. Skinning a turkey allows you to cook the bird by frying or grilling the pieces of meat. You can skin and fillet the turkey breasts and slice as much meat from the legs and wings as necessary. Make a cut just along one side of the breastbone.
How do you butcher a Turkey?
The cape and fan can then be put aside for mounting until the job of butchering is completed. Remove the remainder of the turkey’s skin by pulling and trimming with a knife where needed. The skin is removed from the legs by rolling it down as far as possible, then severing with a circular cut of the knife.
How do you shave a wild turkey?
Skinning a wild turkey is easy and, with practice, can take less than three minutes. This method of preparation also reduces the amount of fat and cholesterol that gather in the skin. Hang the bird by its head and cut off the wings at the first joint. Remove the beard by pulling gently and cutting the loose skin at the base.
Should you pluck or skin a Turkey?
Plucking does take time and produces more of a mess than does skinning; however, the taste of deep-fried or roasted turkey skin is worth the effort. Many of today’s turkey hunters prefer skinning to plucking. Skinning a turkey allows you to cook the bird by frying or grilling the pieces of meat.