Getting ready to cook up a tasty wild turkey? Before you start, it’s important to know how to clean it properly.
In this illustrated guide, we’ll walk you through each step in simple terms, so you can prepare your bird with confidence.
Now, without further ado, let’s get started.
Whole Birds and Plucking
If you’re planning to cook your wild turkey whole, you’ll want to start by plucking the feathers.
This step-by-step process involves removing the feathers from the bird’s body, leaving behind smooth skin for cooking.
- Prepare Your Workspace: Find a clean, well-lit area to work in. Lay down some newspaper or a plastic sheet to catch feathers and mess.
- Remove Feathers: Start by plucking the feathers from the turkey’s body. Work systematically, pulling the feathers in the direction they grow to make it easier.
- Pinfeathers: Don’t forget to remove any tiny pinfeathers that might be left behind. 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.
Skinning and Butchering
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.
- Make a Long Incision: Using a sharp knife, make a long incision along the turkey’s breastbone, from the neck to the vent.
- Peel Back Skin: Carefully peel back the skin from the breast and legs, using your fingers or a knife to separate it from the meat.
- Butcher the Bird: Once the skin is removed, you can proceed to butcher the turkey into pieces for cooking. Cut along the joints to separate the legs, wings, and breast.
Spatchcocking the Bird
Spatchcocking is a popular technique for cooking poultry, including wild turkey.
This involves removing the backbone and flattening the bird out, resulting in faster and more even cooking.
- Place the turkey breast-side down on a cutting board.
- Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it completely.
- Flip the turkey over and press down firmly on the breastbone to flatten the bird.
- Season the spatchcocked turkey as desired, then grill, roast, or smoke it for a deliciously juicy and evenly cooked meal.
Quartering Your Turkey
Quartering your wild turkey is another option for preparing it for cooking.
This involves cutting the bird into four pieces – two breasts and two legs – which can be cooked separately or together, depending on your preference.
- Start by cutting off the legs and wings at the joints using a sharp knife or cleaver.
- Use a sharp knife to cut through the breastbone, splitting the turkey into two halves.
- If you prefer smaller portions, you can further divide the turkey halves into quarters by cutting through the breast and thigh joints.
- Once quartered, package the turkey pieces in freezer bags or containers and store them in the freezer for future use.
How To Clean a Wild Turkey
Cleaning a wild turkey may not seem easy at first, but with a few simple steps, you can have it ready for cooking in no time.
Step 1: Make Your First Cut
- Lay the turkey breast side up on a clean surface.
- Using a sharp knife, make a shallow incision just below the breastbone, starting from the bottom of the turkey and working your way up toward the neck.
- Be careful not to cut too deeply to avoid puncturing the internal organs.
Step 2: Expose the Breast Meat
- With your fingers, gently pull apart the incision to expose the breast meat underneath.
- Take care not to tear the skin or damage the meat.
Step 3: Begin to Cut the Breast Meat
- Starting from the top of the breast, use your knife to carefully slice along the breastbone, separating the breast meat from the rib cage.
- Continue cutting downwards, following the curve of the rib cage, until the breast meat is fully detached.
Step 4: Remove the Lobe
- Once the breast meat is separated, you’ll notice a large lobe of meat attached to the breastbone.
- Use your knife to carefully cut around the lobe, freeing it from the breastbone.
Step 5: Remove the Tender
- Near the top of the breast, you’ll find a small, tender piece of meat known as the tenderloin.
- Use your fingers or a knife to gently pull or cut the tenderloin away from the breast.
Step 6: Move On to the Legs
- With the breast meat removed, turn your attention to the legs of the turkey.
- Use your knife to make a shallow incision around the base of the leg, where it meets the body.
Step 7: Expose the Thigh
- Pull back the skin around the incision to expose the thigh meat underneath.
- Use your fingers to gently separate the thigh from the body, exposing the joint.
Step 8: Pull the Skin
- Grasp the skin firmly with one hand and pull it away from the thigh meat, working your way down towards the drumstick.
- Continue pulling until the skin is fully removed from the thigh.
Step 9: Separate the Hip Joint and Cut to Remove
- Once the skin is removed, locate the hip joint where the thigh meets the body.
- Use your knife to carefully cut through the joint, separating the thigh from the rest of the body.
- Repeat the process on the other side of the turkey to remove the second thigh.
Field Dressing
Field dressing a wild turkey is a crucial step in preserving the meat and ensuring its quality for cooking.
Here’s a step-by-step guide to field dressing a wild turkey:
- Before you begin, make sure you have a sharp knife and gloves for handling the turkey.
- Lay the turkey on its back with its legs facing up.
- Using your knife, make a deep incision from the turkey’s breastbone to its vent (anus). Be careful not to puncture the internal organs.
- Reach into the cavity and carefully remove the entrails, including the heart, lungs, liver, and digestive tract. Pull them out gently to avoid tearing and contaminating the meat.
- Use your knife to cut through the windpipe and esophagus near the base of the neck, freeing them from the turkey’s body.
- Use your hand or a cloth to wipe out any remaining blood or debris from the cavity.
- Check inside the cavity to ensure that all organs have been removed. If you find any leftover organs or debris, carefully remove them.
- If water is available, rinse out the cavity with clean water to remove any remaining blood or contaminants.
- While field dressing, inspect the turkey’s body for any bullet or arrow fragments. Remove any fragments you find to prevent them from contaminating the meat.
- Once the cavity is clean, close it by pulling the skin together and securing it with a piece of twine or a zip tie. This helps to protect the meat and prevent dirt and debris from entering the cavity.