This video is part of a Thanksgiving series that celebrates (and eats) the whole bird, from head to feet.
Plucking isnt nearly as simple as it sounds. So, over the years, farmers, hunters, and processors have found ways to make the work easier. A butcher I talked to not long ago said to dip the turkey in boiling water until the tail feathers come loose, but not for too long or the bird will cook. My mother remembers that trick from her early childhood on a turkey range. Her mother would lean the bird against a tree stump and chop off the head. The turkey would then run around the yard after the slaughter, legs, body, and neck. My grandmother would grab it, dunk it in boiling water, and pull out the feathers. Its easiest to pluck close to the slaughter.
There are now high-tech de-featherers like the EZPlucker that drop the bird into a machine with a big metal bin and rubber nubs that roll it around like laundry until it is shone naked. Using poultry wax is popular, too. You dip the birds in hot wax and then pull off the feathers like a woman pulls hair off her legs. The farmers from Violet Hill (who gave me the bird) and Chris Cosentino, an offal expert chef at Incanto in San Francisco, both told me I should wax the bird. But, like most people, I didn’t have a big pot or an outdoor burner, so Cosentino suggested dish soap. He said that dish soap has paraffin wax in it, so the idea is that you would find a brand that lists wax first, give the bird a hot soapy bath, and then quickly move it to a tub of ice water. This coats the feathers and makes plucking easier.
With a New York apartment, I wanted as little fuss as possible. The dipping and wet feathers, as well as the thought of a dead bird in my bathtub, made me feel a little sick. A farmer at Violet Hill named Paul said a “dry pluck” would take fifteen minutes. “So, twenty-four hours after the murder, full of hope and a lot of ignorance, I chose a dry pluck.” After three hours, I had torn the skin in two places and was still picking at the little feather-like hairs. Even with pliers, I couldn’t get the long wing and tail feathers off because the quills were stuck at least an inch into the skin. Ultimately, I filled the bathtub with scalding water and dipped the wings to loosen the more ornery feathers.
That being said, if I had to feather a bird again, I would buy one of those $25 paraffin wax bath and nail spa kits at a nail salon and use a wax heater to dip the turkey in pieces. The wax would likely be more thorough, but also much, much easier.
Plucking a turkey is a key step to preparing the bird for roasting Removing the feathers allows seasonings and heat to fully penetrate the skin for maximum crispy, juicy texture While plucking a turkey can seem intimidating, it’s easier than you think with the right techniques.
Here is a step-by-step guide to easily pluck your thanksgiving turkey for the most tender flavorful results
Overview of Plucking a Turkey
Plucking removes the coarse outer feathers along with the fine down feathers close to the skin This allows seasonings to adhere directly to the skin and fat for enhanced flavor The exposed skin also crisps up beautifully when roasted.
You have two main options for removing feathers:
- Dry plucking – Manually pulling out feathers
- Wet plucking – Submerging in hot water to loosen feathers
Dry plucking takes more time and diligence but gives you the best results. The key is to grab just a few feathers at a time and pull gently in the direction they grow.
For wet plucking, you dip the turkey in hot water for about 30 seconds which relaxes the feather follicles. The feathers can then be rubbed off more easily. The downside is it can damage the skin.
Step-by-Step Guide to Dry Plucking a Turkey
Here are the detailed steps for dry plucking a whole turkey:
1. Hang the Turkey Upside Down
- Tie a loop of string around the turkey’s feet or use a poultry hook through the ankles.
- Hang the turkey upside down from a hook, tree branch, or ladder. This keeps the body cavity clean as you pluck.
2. Grab Just a Few Feathers at a Time
- Start plucking feathers at the neck and grasp just 2-3 feathers together between your thumb and fingers.
- Gently but swiftly pull the feathers out and downward in the direction they are growing.
- If the feathers don’t come out easily, you may need to grab fewer at a time.
3. Work Methodically Around the Entire Bird
- Move down the breast and back, removing small sections of feathers.
- After clearing the main areas, focus on the wings, thighs and any other remaining feathers.
- Keep working over the entire surface until all feathers are removed. Pay close attention to the wing tips and joints.
4. Use a Knife for Stubborn Quills
- For any stubborn feather quills, use a paring knife to gently cut or scrape the remaining shaft away from the skin.
5. Check for Down Feathers
- Run your hands over the skin to feel for any fine down feathers. Use your fingernails to pluck these away.
- Pay close attention to the wing tips and joints for hidden down feathers.
6. Singe Any Remaining Hairs
- Light a candle or gas burner and quickly pass the flame over the skin to singe off any hairs.
- Work carefully to avoid burning the skin.
Your turkey is now ready for seasoning and roasting once completely plucked!
Tips for Easy, Effective Turkey Plucking
Follow these tips for quick, easy at-home turkey plucking:
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Pluck immediately after slaughter while feathers are still loose. If the bird sits, the follicles will tighten.
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Dip in hot 150°F water for 30 seconds first to relax follicles then pluck.
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Hang the turkey upside down so feathers fall away from the carcass as you pluck.
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Start plucking the wing tips and tail feathers first since they are easy to grab.
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Apply wax to fingers for better grip on slippery feathers.
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Work over the entire bird several times, going back for stubborn feathers.
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Use needle nose pliers on strong wing and tail quills if needed.
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Avoid ripping the skin – pluck gently in direction of quill growth.
Storing the Plucked Turkey
Once plucked, rinse the turkey in cold water, pat dry with paper towels, and store properly until ready to cook:
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Place breast side up on a rimmed baking sheet and refrigerate uncovered. Tenting with foil causes condensation.
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Cook within 2 days for best flavor and food safety.
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For longer storage, carefully freeze turkey up to 6 months. Thaw in fridge 1-2 days before roasting.
Proper plucking is easy with some finesse and makes all the difference for Crispy, golden skin. Enjoy your holiday bird!
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
Do you have to scald a turkey before plucking?
How do you pluck a Turkey?
To pluck the turkey, remove feathers from the turkey the same way you would pluck a chicken. This method does take more time than skinning and it is messy. Skinning the turkey is faster and cleaner, but you need to wrap the bird in foil or place in a baking bag to cook whole. How hot does the water have to be to pluck a turkey?
How do you Dry pluck a Turkey?
To dry pluck a turkey, hang it up or hold it by the neck with one hand. Grab a few feathers at a time and pull them down toward the tail. Pulling in the direction the quills are laying makes them easier to remove and you’re less likely to rip the skin. Work your way around the bird until all the feathers are removed.
How do you pluck a dead Turkey?
To pluck your turkey, you need to loosen the muscles that hold the feathers in place. You do this by scalding the deceased bird in hot water. Soak the bird in the hot water bath until the wing feathers pluck with marginal effort. I use a water tank set on a robust bayou burner to achieve 145 degrees Fahrenheit.
Should you pluck a Turkey?
Plucking is in line with this commitment to respect the wild animal fully, as you waste far less of the bird when defeathering than you would if skinning it. If you try plucking a turkey, you’ll also gain a new level of appreciation for this bird’s majesty.
How do you pluck a bird?
Hang the bird from its head and start plucking. Pliers may have to be used for the larger wing feathers. With no water available, hang the bird head-up and sever the outer wing bones at the joint with a knife. Pull the larger feathers out with a pair of pliers and pluck the rest by hand. Remove the entrails and wash the body cavity with water.
How do you scald a Turkey?
Remove the feet: Cut off the turkey’s feet at the ankle joint. Scald the turkey: Submerge the turkey in the boiling water for 30-45 seconds. This loosens the feathers, making them easier to pluck. Remove the turkey from the water: Carefully remove the turkey from the water and place it on a clean towel to dry.