after having harvested a wild turkey, what is the best and safest way to carry it out of the woods? This is a topic that many people are looking for. cfiva.org is a channel providing useful information about learning, life, digital marketing and online courses …. it will help you have an overview and solid multi-faceted knowledge . Today, cfiva.org would like to introduce to you How To: Wild Turkey Field Dressing and Plucking. Following along are instructions in the video below:
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Well as you can see its cherokee season here in southern ontario. I just killed this beautiful eastern wild turkey. I would say he weighs about 23 and a half pounds weve got a 10 inch beard and both three cornering spurs.
He came out with his buddy there and he was the one who made the mistake today. But i want to show you how to pluck and gut. This bird now its a little bit of extra work.
But if you want to cook a turkey for thanksgiving or easter. Youve got a nice whole bird to do that with and its pretty simple were gonna begin by first of all we want to remove this beard. You know im gonna make a nice little mount out of this and its as simple as just grabbing at the base.
You can see where it gets a little bit chalky here and all you want to do is just give that a good pull and thatll just come off. We can put that and some borax or salt and thatll dry right up. And then you can put that wherever you want the next step is to remove this tail fan.
I like to leave some of these front feathers here so the mount kind of continues into the board. There the first step is just to come down here move some of these feathers out of your way.
And youll see here we have the butt hole right here and then youll see this meaty part and you can feel all of those feathers kind of going into it what you want to do is right above that anus you just want to run your knife in there start separating it from there. Youll see all that meat try and leave the least amount of meat as possible because thats just less that youre gonna have to try and dry off later and then if you do want to leave some of these feathers on you got to start working your way down the bird. This way just underneath the skin peeling some of that skin down in a way.
And if you put some pressure on it its a little bit easier to pull on it youll see that tailbone right there you can hear it you just want to come just above that tailbone and then through it and then just keep pressure on there just making slight little slices pulling that away there we go. And then there you go you have that fan off and all you need to do is just lay that on a board pin. It and put some salt on there so that meat dries out you can take a smaller knife like a scalpel knife and start peeling away some of that that fleshy part that you may have left on there thatll help it dry faster and some of that may not dry at all.
So you want to try and get as much of that off as possible. But then after that dries out and you want to pin. It otherwise itll end up staying closed and wont stay open so.
If you pin it and dries like that itll stay like that youll see each individual feather goes into the body. So we got to begin plucking in the best. Way is just take your finger in your thumb.
And you guys have to go in the opposite direction. So this is the direction. The feathers go this would be the opposite just like the head on your hair.
So you just got a pull off and just begin pulling now some of these feathers. Its a little bit harder to pull them out so ive got a pair of pliers here. If you cant get them out by hand like i said.
This is a little bit of a long process. But when youre finished.
You know its plenty worth it because youve just got that big beautiful bird with the skin intact and let me tell you its so much better instead of slicing into that and just peeling that skin off you still end up with a whole bird. A lot of flavor in that skin all these individual holes. Where each and every single feather goes in you want to make sure when youre pulling.
If you grab to bigger group youre gonna end up ripping that skin you know you want to get it done quick. But you want to make sure you dont ruin that skin. You can see i grabbed a bunch here and a little bit of skin came off with it you dont want to do that and as you get towards the back.
Here. Thats where you want to be careful. Even pulling two or three out at a time because thats where thats flesh is gonna want to stick to those feathers.
See i finished up the front side here. And ill take a look at all these feathers. Here you can see why this takes a little bit of time thats a lot of feathers there and thats just from one side.
Were gonna flip this over and weve still got this breast side to do and all this beautiful down make sure youre pulling all that down out as well and like i said just being careful take your time you dont want to rip that skin youre going through all this time to save that skin you dont want to rip. It kind of like i did right there dont do that you see that thats what will happening start pulling too much. But the thing is when you cooked that up thats just gonna shrink to the bird and by the time.
I coach you wont even notice it. But just take your time and you do not want to rip that skin. The entire bird is plucked what weve got left of these wings now these are the feathers.
You are not gonna pull out by hand i got beautiful all that flesh is all white and gorgeous just a few down feathers. We got to remove.
But these feathers here best thing to do is just grab a pair of pliers get down there that base if youre gonna keep the feathers. You dont want to ruin any of this up here so get down near the base. Now get a good hold on the wing and pull out and youll see how easy those come out not really damaging them at all.
But that is literally the only way youre gonna get those feathers. That you can see how hard i had to pull on that look at that just beautiful. Ive got this bird pretty much plucked.
Now you can see i just have a couple feathers. That ill work on in a little bit the next up i like to do is remove the head. Im gonna drain.
Some of that blood out before i start and removing any of the guts. And its as easy as i love all this neck meat for soups and stocks so im just gonna pull that up leaving as much of that neck knee as possible and youll see look at how nice and beautiful that neck is you just got to break through that neck bone. A little bit.
And just twist a little bit and just keep cutting and youll see how easily that comes off and then you can just throw that away the next step is to come back here. And what were gonna start with its follow this breastbone down. So this is the breast you can see were laying it on its back.
And weve got this breastbone that falls all the way down into here. So all were gonna do is make a little incision. Youll see it goes underneath here.
Hello. What are you doing were just gonna cut down on either side here.
See an incision making sure that you dont go too deep. Because you dont want to puncture any of those guts. Im just making slight little incisions.
Were just gonna reach up in here. And youll see that opens it up to the cavity once again making sure youre not gonna slice any of those guts in there coming down. Youll see the anus here so were gonna cut that out as well slicing down on either side of this bone.
Here. Youll see this pelvic bone come out around okay down and around youll see weve opened that hole up now the next step were just gonna reach up inside and youre gonna grab a hold youll feel the stomach and youll feel the organs up in there. And were just gonna start to systematically pull those out youll see look weve got that beautiful beautiful heart.
There weve got some beautiful lungs. Look at those just gorgeous. Now systematically just keep pulling all of these organs out and making.
Sure you get that esophagus out as well theres the esophagus. There that goes all the way up and you want to give that a pull weve released it up at the top there so it should come right on it final step is to remove that anus so you just want to find that pelvic bone. If you take a look here this is that pelvic bone.
Neither side you just want to cut down on either side of that thats where that anus goes right in between those two pelvic bones. Making sure removing all that cut those tendons and then it all just comes right on now. The next thing you want to do is just get that bird inside you want to wash out all that blood in there make sure its all cleaned out.
But you can see how easy that is that was maybe a total time of a half an hour for that bird is fully plucked. And its basically ready for the thanksgiving table music you .
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