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 is an essential step in preparing a whole bird for roasting. Removing the coarse outer feathers and down allows seasonings to adhere directly to the skin and fat for crispy flavorful results. While plucking may seem intimidating at first it’s actually quite straightforward with the right technique – using hot water.
Overview of Hot Water Plucking
Hot water plucking involves briefly dipping the turkey in heated water to loosen the feather follicles before removing them by hand. The heat causes the feather muscles to relax allowing for easy clean removal. This wet plucking method is ideal for getting a smooth, close pluck without tearing the delicate skin.
Here’s a quick rundown of the technique:
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Heat water to 145-150°F. Too cool and feathers won’t loosen; too hot may cook the skin.
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Submerge turkey for about 30 seconds to relax follicles.
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Remove and gently pluck feathers immediately while still loose.
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Focus on large feathers first, then smaller down.
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Use knifes and pliers for stubborn quills.
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Finish by singeing any hairs.
Follow these steps properly, and you’ll have a perfectly plucked bird ready for all your favorite turkey recipes.
Step-by-Step Guide to Hot Water Plucking
Here is a detailed walkthrough on how to easily pluck a turkey using the hot water method:
Prep the Turkey
First, prepare the whole raw turkey for plucking:
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Remove head and neck. Cut off wings at the middle joint.
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Optionally remove tail fan by cutting near the base.
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Field dress turkey by making an incision near the cavity to remove entrails.
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Fill cavity with ice to quickly chill interior.
Heat Water to 145-150°F
Next, heat up your plucking water:
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Fill large pot with water, enough to submerge turkey.
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Heat water to 145-150°F. Use a thermometer to monitor temperature.
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Adding a few drops of dish soap helps penetrate feathers.
Dip in Hot Water 30 Seconds
Once water is heated, dip turkey:
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Using string or poultry hook, submerge entire turkey for 30 seconds.
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This will relax the feather follicles without cooking skin.
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After 30 seconds, remove turkey from water.
Pluck Feathers
With follicles loosened, start plucking immediately:
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Hang turkey upside down to pluck for easy access.
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Grab just a few feathers at a time, pulling downward along quill.
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Start with largest feathers on wings, tail, and body.
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Work over entire surface, targeting smaller down feathers.
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Use pliers for stubborn wing and tail quills.
Singe Any Remaining Hairs
Finish by singeing away tiny hairs:
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Lightly pass flame over skin to burn away hairs. Work carefully.
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Check wings, thighs, and body thoroughly for hairs.
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Rinse turkey in cold water after plucking is complete.
Tips for Effective Hot Water Plucking
Keep these tips in mind for easy, successful wet plucking:
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Pluck immediately after scalding when follicles are still loose.
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Use correct 150°F water temp; adjust as needed.
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Submerge 30 seconds; no longer or skin may start cooking.
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Pull feathers gently in direction of growth to avoid tearing skin.
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Start with large easy-to-grab feathers before going for down.
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Keep working over entire bird until completely clean.
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Use knives, pliers if needed for stubborn quills.
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Singe lightly to avoid burning skin.
Storing Plucked Turkey
Once plucked, proper storage is important for food safety and flavor:
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Rinse turkey and pat dry with paper towels after plucking.
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Place breast up on rimmed baking sheet, uncovered in fridge.
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Cook within 2 days for optimum freshness.
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Freeze whole turkey up to 6 months if longer storage needed.
Benefits of Hot Water Plucking
Plucking a turkey using the hot water technique offers several advantages:
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Loosens feathers for easy, quick removal within minutes
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Prevents tearing delicate skin when plucking
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Allows thorough plucking of all feathers including fine down
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Provides better seasoning and crisping by removing down layer
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Leaves intact skin for whole bird roasting
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Gives appreciation for traditional harvest techniques
So next time you need to pluck a turkey, give this simple hot water method a try. In no time, you’ll have a beautiful clean bird ready to roast for the perfect holiday centerpiece.
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 A Turkey Properly
FAQ
What is the fastest way to pluck a turkey?
Wax plucking – a favorite with waterfowlers
Wax plucking is easy and fast, but requires more attention to detail and lots of wax. If you’re already a waterfowler and regularly wax pluck your ducks and geese, this method will work for turkeys as well.
How hot does water have to be to pluck a turkey?
Some people use boiling water but it has been said that 140-degree water is optimal for plucking a bird.
What temperature do you scald a turkey for plucking?
Scalding at 140-150F (60-65C) is the temperature I scald poultry. Hold the bird by the legs ands dunk into the scalder, moving the bird back and forth and up and down to fully saturate the feathers. After ten seconds lift the bird out of the water and pull on the flight feathers on the wings.
Do you gut a turkey before plucking?
In the instance of wild turkeys, based on the toughness of the skin, you can indeed gut the bird before plucking. Additionally, because these large birds are heavily insulated and hold a lot of heat, you’ll want to gut that bird within a couple of hours, especially if the day is supposed to be a warm one.
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 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 poop a Turkey?
Heat a large pot of water: Fill a large pot with enough hot water to submerge the turkey, aiming for a temperature of 140-150°F. Dip the turkey for 30 seconds: Submerge the turkey in the hot water for 30 seconds to loosen the feathers for plucking. Hang the turkey up: Hang the turkey by its feet at head-height using a strong rope.
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.
Can you pluck a wild turkey?
Plucking and Cleaning a Wild Turkey Plucking a wild turkey is a more time-consuming process than skinning, but it helps preserve the bird’s moisture and is ideal for roasting, smoking, or deep-frying Here’s how to pluck and clean a wild turkey: