Theres more than one way to pluck a turkey. Whatever method you choose, don’t just grab a handful of feathers and start yanking. This could rip the very thin skin, and once you’ve ripped the skin it’s difficult to finish plucking. In fact, at that point you may need to resort to skinning the bird.
Keep the feet attached to while turkey while plucking it. They’ll give something to hold on to as you rotate and move the carcass around for thorough plucking.
Plucking a turkey yourself is a time-honored tradition that many still carry out each holiday season. While you can certainly buy a pre-plucked frozen turkey at the store, hand-plucking your own bird allows you to control the entire process and end up with the highest quality meat Plus, it can be a fun family activity!
Plucking a turkey does take time, diligence and some technique. But with the right preparation and tools, you can humanely remove all the feathers and be left with beautiful, clean skin ready for roasting. Here is a complete step-by-step guide to successfully plucking your turkey by hand.
Why Pluck a Turkey Yourself?
Here are some of the major benefits of hand plucking your own turkey rather than buying one pre-plucked
-
You can ensure humane treatment – You control how the bird is handled and processed.
-
Higher quality results – Hand plucking is gentlest on the delicate skin.
-
Smoother finish – No risk of damage from mechanical pluckers.
-
Full control – You can access all areas vs commercial processing.
-Cost savings – Avoid costs of buying equipment or paying a processor.
-
Tradition – Carry on time-honored methods as our ancestors did.
-
Education – Teach family the old-fashioned skill of plucking.
What You’ll Need
- Freshly harvested or thawed turkey
- Large container or pot for scalding water
- Thermometer to monitor water temperature
- Cutting board, knife and kitchen shears
- Thick rubber gloves & apron
Preparing the Turkey
Before you can start plucking, you’ll need to do some prep work on the carcass:
-
Cut off the head and neck if still attached.
-
Remove the wings and tail feathers by cutting through the joints with kitchen shears. This allows you to access the body feathers.
-
Make sure to cut carefully and not tear the skin. Set these parts aside.
Heating the Scalding Water
You’ll need a large enough container to fully submerge the turkey in hot water. This scalding loosens the feathers for easier plucking.
-
Fill a pot or tub with water and heat to 140-160°F. Use a thermometer to monitor temp.
-
The water should be hot but not boiling to avoid cooking the skin.
-
Have thick rubber gloves ready for handling the hot carcass.
Scalding the Turkey
With gloves on, hold the turkey by the legs and slowly lower it into the hot water breast side down.
-
Fully submerge for 10-30 seconds. Gently swish to saturate all the feathers.
-
Carefully lift out, allowing excess water to drain off for a few seconds.
-
Place the bird breast up on your working surface and discard the water.
Plucking the Body
With the turkey breast up, start plucking the breast in the direction the feathers are laying.
-
Grab small bunches and pull straight down firmly towards the tail.
-
Work methodically around entire breast and body area pulling feathers out.
-
Rotate the bird as needed to access all areas until reaching the legs and backside.
Plucking the Wings & Legs
-
Extend the wing and start plucking from top to bottom.
-
Pay close attention to small feathers near joints. Use fingertips if needed.
-
Thoroughly pluck all over legs and underside areas.
Finishing Touches
-
Look over the carcass for any remaining quills or downy feathers.
-
Gently tweeze out any stubborn hairs with fingertips.
-
Singe the skin by quickly passing over flame to remove feather bits.
-
Finally, rinse under cool water and pat dry with paper towels before refrigerating.
It generally takes 30-60 minutes to hand pluck a whole turkey depending on the size. While it takes time and diligence, the end result is well worth the effort. Follow these steps for clean, beautiful results you can take pride in this holiday season. Enjoy your home-plucked turkey!
Wet plucking – dipping the bird in boiling water
First, find a pot big enough to hold the whole bird, and add enough water to fully submerge the bird. Dont add so much that water will overflow the pot when you add the turkey and splash boiling water all over. You’ll probably want to do this outside in an open space.
Bring the water to a boil – while you’re waiting, remove with wings and tail feathers from the bird. Note that some turkey hunters think boiling is too hot and will dip their bird once the water temperature reaches 140º.
Once the water reaches a boil, grab the bird by the feet (not the head) and completely submerge it. Hold the bird under water for seven seconds, no longer. If you submerge the bird too long, the skin will rip more easily when you start plucking, and the meat might start to cook. So stick to the seven second count!
Remove the bird, then grab it by the head (the head will be hot, so where a rubber glove) and start plucking. Pull the feathers down, toward the tail. If you pull up against the direction that the feathers grow, you’ll tear the skin.
Dry plucking a bird – simple but time consuming
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. Note that it’s easier to pluck a turkey with the wings removed.
Once all the larger feathers are removed, you’ll see hundreds small, downy pin feathers still intact in the skin. These are so small and numerous they’re nearly impossible to pluck out one by one. Instead, try singeing them with a small torch.
A quick pass with a flame will burn these downy feathers, giving you a clean, fully-plucked bird. Don’t get to close or to hot – you don’t want to burn the skin.
While it’s easier to pluck a turkey thats still warm, once plucked it needs to be refrigerated immediately. Instead, gut your bird in the field and leave the feathers on until you get it home or back to camp. The feathers will help protect the meat from bruising and dirt, and your home or camp will be a more efficient place to pluck.
Dry-plucking a turkey takes time, which is why many hunters prefer wet plucking.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
Do you have to scald a turkey before plucking?
In order to speed up the plucking process, we scald the turkeys first, which helps the feathers come out much easier. To scald a turkey, plunge it into the hot water (145-155 degrees F) and let it sit for 3-4 minutes.
How to pluck a turkey using hot water?
- Dunk the bird head first into the water, submerging it to where the feathers end on the thighs.
- Swish the bird in the bath for 10 seconds and remove.
- Hang the bird from its head and start plucking.
What temperature should the water be for plucking turkeys?
The epidermal layer is broken down by this time-temperature combination but the feathers are usually much easier to remove. For home processing this method of scalding is recommended. Hard-scald or full scald requires a water temperature of 140-150 degrees F.
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 Turkey?
Can you pluck a whole Turkey by hand?
Plucking a whole turkey by hand may seem like an intimidating task, but it’s actually quite simple once you learn the proper technique. Hand plucking results in the cleanest, smoothest skin and is the best method for getting every last feather.
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.
How do you Drench a Turkey?
Fill a large pot with water enough to dip the turkey in. Do not place the turkey in it. Simply put that water on boil, and pour the water in a large tub that is able to hold the turkey and the water together. Wear the gloves, and hold the turkey by one leg. Give it a good dip in the boiling water. Hold it there to make the feathers drench fully.
How do you pluck a Turkey?
Plucking isnt nearly as simple as it sounds. As a result, farmers, hunters, and processors through the ages have come up with tricks to reduce the effort. A butcher that I spoke with recently recommended dipping the turkey in scalding hot water until the tail feathers loosen, but not so long that the bird cooks.
How do you keep a Turkey from clinging to your hands?
Feathers clinging to your hands or the bird will make plucking more difficult. Take breaks to rinse your hands and keep them from getting too pruney. Plucking is tiring work on the hands. If needed, re-dip the carcass in hot water during plucking to help release clinging feathers. Once plucked, refrigerate the turkey right away.