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Answers (7)
Lay him on his back Split the skin along the keelbone and peel it back exposing the breast meat. Cut off the breast meat in 2 large chunks then separate the breast tenders from them. If you like dark meat skin and remove the legs. Leg meat is very tough so you will nead to boil them to make the meat tender and palatable. They make good salad for sandwiches. Save the spurs, beard, etc and throw the rest away. Cut the breast meat into strips and either fry or marinate and grill them.
Del is spot on as always. Only thing I would add is to get the guts out if you aren't going to butcher it quickly. Warm spring weather brings quick spoilage. Del, that's exactly how I do it.
Agreed with Del in KS and A + 1 for you sir!!!
Butchering a turkey isn't a job for everyone, and is often best left to a professional. However, if you have the space and the equipment, don't be afraid to give it a try. A freshly-butchered turkey will be more tender, juicy and flavorful than anything you can buy in a store!!!
i pluck it cut off the skale part of the leggs and the head. then i gut it out and cut off the tail and put it in the slow cooker.
you can cook the whole bird if you are willing to do a lot of plucking. cut open the throat and get all that out in the crop. Touch hands reaching in from the throat and the lower cavity to make sure you got it all. Use common sense for removeing feet and head.
You can dunk it into boiling hot water to loosen the feathers. What will surprise you is you don't have to clean up the feathers off the skin to pristine store bought bird condition. Some few misc. pin feathers etc pretty much burn off when baking.
Turkeys aren't that hard to pluck, especially if you scald them good first, as Elmer Fudd reccommended. Just make sure the water is good and hot---almost boiling and immerse them for ten or fifteen second and the feathers come out easily. I use a five gallon bucket---first cut off the tail and scaley legs and the bird should fit right in there unless you kill one of those midwestern monsters. Even then, you can stick the head end in, then stick the tail end in. Don't overscald or the skin will tear. Gut it as Elmer suggested.
I like the flavor of the whole bird baked or roasted and the skin helps keep it moist. I only breast mine if I'm short on time.
Oops, I forgot to tell you to cut off the two end joints of the wings before you scald the turkey.
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Lay him on his back Split the skin along the keelbone and peel it back exposing the breast meat. Cut off the breast meat in 2 large chunks then separate the breast tenders from them. If you like dark meat skin and remove the legs. Leg meat is very tough so you will nead to boil them to make the meat tender and palatable. They make good salad for sandwiches. Save the spurs, beard, etc and throw the rest away. Cut the breast meat into strips and either fry or marinate and grill them.
Del is spot on as always. Only thing I would add is to get the guts out if you aren't going to butcher it quickly. Warm spring weather brings quick spoilage. Del, that's exactly how I do it.
you can cook the whole bird if you are willing to do a lot of plucking. cut open the throat and get all that out in the crop. Touch hands reaching in from the throat and the lower cavity to make sure you got it all. Use common sense for removeing feet and head.
You can dunk it into boiling hot water to loosen the feathers. What will surprise you is you don't have to clean up the feathers off the skin to pristine store bought bird condition. Some few misc. pin feathers etc pretty much burn off when baking.
Turkeys aren't that hard to pluck, especially if you scald them good first, as Elmer Fudd reccommended. Just make sure the water is good and hot---almost boiling and immerse them for ten or fifteen second and the feathers come out easily. I use a five gallon bucket---first cut off the tail and scaley legs and the bird should fit right in there unless you kill one of those midwestern monsters. Even then, you can stick the head end in, then stick the tail end in. Don't overscald or the skin will tear. Gut it as Elmer suggested.
I like the flavor of the whole bird baked or roasted and the skin helps keep it moist. I only breast mine if I'm short on time.
Oops, I forgot to tell you to cut off the two end joints of the wings before you scald the turkey.
Agreed with Del in KS and A + 1 for you sir!!!
Butchering a turkey isn't a job for everyone, and is often best left to a professional. However, if you have the space and the equipment, don't be afraid to give it a try. A freshly-butchered turkey will be more tender, juicy and flavorful than anything you can buy in a store!!!
i pluck it cut off the skale part of the leggs and the head. then i gut it out and cut off the tail and put it in the slow cooker.
Post an Answer