The most critical part of enjoying the fruits of your labor is now upon you, and the next steps you take may decide whether or not your successful hunt results in a delicious meal.
In nearly all cases, the very first thing you must do is tag your turkey. Follow all the rules, fill out the tag, and attach it to the bird as your local laws require. Simple mistakes at this stage can result in your turkey being seized and your hunting privileges suspended, so dont mess around. You are responsible for knowing the laws and following them to the letter.
Cooking a fresh killed turkey can seem daunting for first-timers, but with some simple techniques, you’ll have a delicious home-cooked bird on your table in no time As someone who has cooked many freshly harvested turkeys, I’m happy to share everything I’ve learned over the years about getting optimal results
Why You Should Wait Before Cooking a Fresh Turkey
Before jumping into cooking instructions let’s first address why you need to wait a few days before cooking a freshly slaughtered turkey.
When you harvest a turkey, its body goes through rigor mortis, which causes the muscles to stiffen. If you try to cook the turkey right away, the meat will be tough and chewy. Waiting a few days allows rigor mortis to complete and the muscles to relax, resulting in more tender meat.
I recommend waiting 3-5 days after slaughter before cooking a fresh turkey. During this resting period, store the turkey in the coldest part of your refrigerator on a rimmed baking sheet or plate to catch drips. Tightly wrap it in plastic wrap or place it in a large bag.
Once rigor mortis has passed, the turkey is ready for cooking.
Step-by-Step Guide to Prepare a Fresh Turkey for the Oven
Before cooking your fresh turkey, you’ll need to clean it and get it ready for roasting:
- Remove the giblets bag from the body cavities. Use for gravy or discard.
- Rinse the turkey inside and out with cool water. Pat completely dry with paper towels.
- Trim off any excess fat and skin around the neck and tail openings with kitchen shears.
- Loosen the breast skin and rub herb butter underneath and on the breast meat.
- Truss the legs and wings close to the body with butcher’s twine. This helps it cook evenly.
Your turkey is now ready for roasting!
How to Roast Your Freshly Killed Turkey
Follow these steps for perfect oven results:
- Preheat oven to 325°F.
- Place turkey breast up on a roasting rack in a sturdy pan.
- Roast approximately 15 minutes per pound until thighs reach 165°F. A 15 lb turkey takes about 3 hours 45 minutes.
- Baste occasionally with pan juices or melted butter to keep the skin moist.
- Check temperature in the thickest thigh part with a meat thermometer. Breast and stuffing should reach 165°F too.
- Once cooked through, remove turkey from oven and let rest 20-30 minutes before carving to allow juices to redistribute.
Handling the Drippings
As the turkey roasts, drippings will collect in the pan. Use them to make delicious gravy. If drippings start to burn, add 1-2 cups water or stock to halt burning. Deglaze the pan by stirring and scraping up browned bits.
To make gravy, first pour drippings into a fat separator. In a saucepan, add defatted drippings, stock, a thickener like flour or cornstarch, and seasonings. Simmer until thickened.
Food Safety Tips
When handling raw poultry, be very diligent about cross-contamination. Thoroughly wash hands, utensils, and surfaces after contact with raw turkey. Cook the turkey to 165°F to eliminate foodborne illness risks.
Refrigerate leftovers within 2 hours of cooking. Store turkey portions in shallow containers for rapid cooling. Reheat to 165°F.
Follow these tips and you’ll be ready to roast your fresh turkey for a scrumptious homemade meal. Don’t be intimidated – just allow plenty of resting time and use a meat thermometer for perfect results every time. Enjoy!
Frequently Asked Questions
How long can you keep a freshly killed turkey before cooking?
In the refrigerator, freshly killed turkeys can be cooked up to 9-10 days after processing. If frozen properly at 32°F, they can be held indefinitely before sale and cooking.
What if my turkey is frozen?
Completely thaw frozen turkeys in the fridge before cooking, allowing 24 hours per 5 pounds. Never thaw at room temperature.
What if my turkey is too big for my oven?
Remove the legs and thighs and roast them separately if your turkey is too large. Add them back to the turkey when almost done cooking.
What if my turkey is tough after cooking?
A turkey might be tough if it was cooked at too high of a temperature or not aged properly before cooking. The breed and how it was raised also affect tenderness.
How do I make gravy from the bones?
Place bones in a pot, cover with water, and simmer for several hours. Strain the broth and use it to make gravy by thickening it with cornstarch or a roux. Season to taste.
With proper techniques like aging, rested cooking times, and the use of a meat thermometer, you’ll be rewarded with a tender, juicy, and flavorful home-cooked fresh turkey. Enjoy the process and the delicious results!
Do You Have to Clean the Inside of a Turkey?
Now that your turkey is tagged, you want to get the bird field dressed as soon as possible. Delaying the process of field dressing is one of the most common reasons for wild turkey meat to spoil, and there is nothing worse than wasting the time, money, and energy you put into hunting because you waited too long to clean the carcass.
Skinning a Wild Turkey
Some people prefer to discard the skin, either because they dont care to eat it or because the feathers simply wont come out without tearing it. In this case, removing the skin is the easiest option.
Start at the beard and use a sharp knife to cut around the base of the feathers, lifting the skin up as you make the incision. Cut the skin to the neck cavity, then use your fingers and the point of the knife to carefully work the skin back from the breast, around to the back of the turkey, then down and over the thighs and legs. Cut off the feet at the knee joint and pull the skin the rest of the way off.
Once skinned, rinse the raw turkey in clean, cold water and put it in the refrigerator. Pat dry with paper towels to remove excess moisture. If you are freezing or storing the bird, be sure to follow proper procedures to prevent cross-contamination from harmful bacteria.