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 for cooking is an important skill for any successful hunter. While it may seem daunting at first, with the right techniques, cleaning a wild turkey is a straightforward process. This step-by-step guide covers everything you need to know to properly clean your wild turkey harvest
Why Proper Cleaning is Important
Cleaning a wild turkey correctly serves several important purposes
- Removes feathers/skin to prepare for cooking
- Removes entrails and field dresses the bird
- Eliminates any contaminants or debris
- Cools turkey by removing internal organs
- Prevents spoilage by removing blood and bacteria
Proper cleaning preserves the flavor and quality of the meat. It also prevents the spread of bacteria, parasites and diseases that could be harmful to humans when consumed.
Step-by-Step Wild Turkey Cleaning Process
Here is a complete walkthrough on how to humanely and effectively clean a wild turkey:
1. Pluck the Feathers
If planning to cook the turkey whole, the first step is plucking. Grasp handfuls of feathers and pull firmly in the direction they grow. Use pliers for smaller pinfeathers. Removing feathers is easier 1-3 hours after harvesting the bird while the skin is still warm and moist. It gets more difficult as the carcass cools and dries.
2. Remove Head and Feet
Once plucked, use a sharp knife to remove the head and feet at the joints. This helps when removing entrails.
3. Hang Upside Down
Tie legs together and hang the turkey upside down from a tree branch or gambrel. This positions the bird for easier cleaning and draining.
4. Cut Opening for Entrails
With the breast facing you, make a shallow incision from breastbone to vent. Be careful not to cut organs.
5. Remove Entrails
Reach inside the cavity and scoop out all organs, lungs, heart etc. Remove any blood clots. Rinse if possible.
6. Detach Windpipe and Esophagus
Locate base of neck and cut windpipe and esophagus free from the body.
7. Rinse Cavity
Use clean, potable water to rinse the cavity thoroughly, removing any remaining blood and debris.
8. Drain and Dry
Pat turkey dry inside and out with paper towels and allow to air dry. This prevents bacteria growth.
9. Chill Turkey
Get the turkey cooled down as quickly as possible. Place in ice chest or use bagged ice to cool cavity.
10. Package for Transport
Double wrap turkey in cheesecloth and place in a trash bag for sanitary transport from the field. Keep the turkey chilled.
Alternative Cleaning Methods
While plucking and gutting are standard for whole birds, here are some other preparation methods:
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Skinning – Remove skin and cook meat in portions. Cut along one side of breastbone, then peel skin off breast, back and legs.
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Spatchcocking – Remove backbone and flatten bird for faster grilling or roasting.
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Quartering – Cut turkey into leg and breast quarters for easier cooking and portioning.
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Boneless Breasts – Simply remove breast meat from bone for schnitzels, cutlets or strips.
Pro Tips for Cleaning Wild Turkey
Follow these tips for best results when cleaning wild turkeys:
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Have sharp knives and sturdy scissors/shears for easy cutting.
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Keep turkey chilled at all times and minimize time at ambient air temperature.
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Be thorough removing lungs, kidneys and glandular tissue completely.
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Rinse thoroughly with clean water and dry completely.
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Contain intestines carefully to avoid contamination during removal.
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Dispose of inedible parts properly in lined trash bags.
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Use latex gloves and wash hands thoroughly after handling raw poultry.
Storing and Preserving Turkey Meat
Once cleaned, properly store turkey meat:
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Refrigerate fresh turkey meat for 2-3 days until use.
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Freeze whole turkey wrapped in freezer paper for 6-12 months at 0°F or below.
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Vacuum seal quarters or breast meat for freezer storage.
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Cure turkey breast for smoked turkey or jerky recipes.
With the right techniques, cleaning a wild turkey is straightforward. Follow these steps for well-preserved meat that’s ready to become a delicious meal for the whole family.
Extract the breast meat.
Insert your knife along the breastbone and fillet the meat from the bone until reaching the bottom of the breastplate. Pull the meat away as you go. Angle your knife slightly toward the breastplate to get as much meat as possible. At the top of the breast, carefully cut the meat away from the internal organs. Follow the muscle line and you’ll be fine.
The breast should fold open like a book as you cut. You’ll notice two pieces of connected meat. The smaller muscle is the inner tenderloin, and the bigger muscle is the breast. You can remove them together or individually. It’s also easier to trim away the fat while the meat is attached to the bird. Cut the connective tissue holding the meat to free the breast.
Repeat this process on the opposite side.
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
How soon should you clean a wild turkey?
Field dress the bird as soon as possible and for the rest you should be okay to get it ready for the freezer or the table when you get home. Fortunately, 90 minutes is generally not an issue. Once home, you can pluck the feathers and clean the turkey in cold water.
What to do with a wild turkey after you shoot it?
- Cut through the skin of the stomach from the breastbone to the anus
- Pull the legs and thighs away from the breast muscles
- Remove the gizzard, lungs, heart, lower intestinal tract, trachea, and esophagus
- Let the body cavity air dry
How to clean a freshly killed turkey?
- Hang the turkey by both feet at chest level. …
- If you want to save the beard, remove it now. …
- Remove the fan by cutting the skin away from the tail.
- Cut off the wings at the elbow or second joint.
- Grasp the skin at the tail and begin pulling it down. …
- Cut off the neck and the skin.
How to get the feathers off a wild turkey?
Start at the back and pull the feathers out. Grab just a few at a time, attempting too many will tear the skin. Pull with a snapping motion against the grain of the feather, having the bird hanging by the feet makes it easier to pull the feathers down to remove them.
How do you clean a wild turkey?
To clean a wild turkey, first, flip it onto its back and grab the beard as close to the body as possible. Pull it away from the breast and use a knife to cut it loose.
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.
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.