Wild turkey is my all-time favorite game meat. Fried turkey nuggets dipped in hot barbecue sauce are practically unbeatable. They’re also very simple to prepare and have a rich flavor. Talk to any serious turkey hunter, and they’ll agree. But not every turkey hunter is skilled at butchering a bird and obtaining every cut of meat.
My turkey hunting buddy Josh Dahlke does a great job of showing the fundamentals of butchering a wild turkey in the video below. I shoot most of the birds using the same procedure Dahlke outlines here.
But occasionally, I want more than just the legs and breasts. To make that hunt last just a little bit longer, I want to relish every bite of that turkey because some are killed on hunts that have greater significance. When butchering a turkey, you can harvest the following main cuts and organs:
The most common cuts are the breasts and legs (that is, the drumsticks and thighs), which you can see how to remove in the video above. The reason wild turkey wings are frequently disregarded is that they are difficult to pluck and clean. However, harvesting turkey wings is a labor-intensive process that pays off with surprisingly meaty cuts that can be prepared into a delicious buffalo wing recipe. The giblets consist of the gizzard, heart, and liver. Deep-fried and dipped in spicy sauce, the texture of heart and gizzard meat is quite similar—rich and slightly chewy, but in a good way. The liver, of course, has more of an iron taste.
Everyone takes the breast meat from their turkeys. But not everybody gets all the breast meat they should. The secret is to use a flexible, razor-sharp blade so that there is no meat left on the bone. For this task, you should not use your heavy deer hunting knife. You must maneuver the blade around the angles and curves of the breastbone. It’s more like filleting a fish than quartering a deer. (Read our review of the best hunting knives, here. ).
Additionally, the breast meat on a turkey increases significantly on what I would refer to as the bird’s shoulder. To ensure you don’t miss any of that golden meat, make sure you peel back the skin all the way up to the wing. Once you have removed every breast from your bird, you should consider freezing each piece of meat. I like to cut each breast in half on a big tom so I have enough turkey breast meat for four dinners. The breast’s top is thicker and more roast-like in texture. I’m going to cut the breast in half, making one thick, narrow cut and one wider, thinner cut.
Removing the skin from a turkey can be a daunting task, but with the right approach, it can be done quickly and smoothly. This guide will provide you with step-by-step instructions and valuable tips to help you remove the skin from your turkey like a pro.
Why Removing Skin from Turkey is Important for Health
Removing the skin from a turkey before cooking is an essential step for those who are health-conscious Turkey skin is high in calories and saturated fats, which can contribute to weight gain and increase the risk of heart disease By removing the skin, you can significantly reduce the calorie and fat content of your turkey meal.
Traditional Methods for Removing Skin from Turkey
Knife Method: This method involves using a sharp knife to cut through the skin and fat, separating it from the meat. Start by making a small incision near the neck and slowly pull the skin away from the meat as you continue to cut.
Dry Brine Method: This method involves salt-curing the meat, which loosens the skin and makes it easier to remove. Create a dry brine by combining kosher salt, sugar, and seasonings of your choice, and coat the entire turkey. Let it sit in the fridge for 24-48 hours before rinsing it off. The skin should come off easily after this process.
Tools and Equipment Required
- Sharp knife (chef’s knife or boning knife)
- Kitchen shears or poultry shears
- Cutting board
- Latex gloves (optional)
Step-by-Step Guide to Removing Skin from Turkey
- Place the turkey on a flat and clean surface.
- Start at the neck end and insert a sharp knife between the skin and the meat.
- Slowly and carefully cut through the skin and fat to remove the skin in one piece.
- Grip the skin at the bottom of the turkey and pull it upwards towards the neck.
- Use a small knife or kitchen shears to trim off any remaining fat or membranes.
- Discard the skin or use it to make turkey cracklings.
Tips for Removing Skin from Turkey with Ease
- Ensure the turkey is thoroughly cooked before attempting to remove the skin.
- Use a sharp and sturdy knife to avoid tearing the skin.
- Start from the thinnest part of the turkey and work towards the thicker sections.
- Use your fingertips to gently loosen the skin from the flesh.
- Grip the skin with a paper towel to avoid slipping.
Alternative Methods for Removing Skin from Turkey
- Paper towel method: Grip the skin with a paper towel and pull it back towards the neck of the turkey.
- Spoon method: Gently insert the spoon between the skin and meat, and then use a sawing motion to separate them.
How to Use Turkey Skin for Cooking and More
- Render turkey fat: Fry the skin in a pan until it turns crispy and golden brown, and strain the melted fat into a jar.
- Make crispy snacks or toppings: Cut the skin into small pieces and bake them in the oven until they become crispy and crunchy.
- Make turkey skin chips: Deep-fry the skin until it turns crispy, and season them with your favorite spices.
Removing the skin from a turkey is a simple process that requires a bit of patience and skill. By following these instructions and tips, you can easily remove the skin from your turkey and enjoy a healthier and more flavorful meal.
How to Butcher Turkey Drumsticks and Thighs
If handled properly, wild turkey leg meat can be succulent, juicy, and flavorful. Pulling them off your bird is pretty simple.
Remove the Legs from the Turkey
Skin from both sides of the leg, down to the knee joint, and peel away Next, extricate the leg from the body until the hip joint pops. sliced from the inside of the leg, leaving the body outside When butchering a bird, you should never have to break or saw through bones. Simply cut through the joints. Press your blade through the middle of the knee joint to separate the foot from the leg. A stouter hunting-style blade will come in handy for this. Once the foot is free from the leg, you can proceed.
Breaking Down a Whole Turkey
How do you remove skin from a turkey breast?
The first thing you want to do is loosen the skin away from the body. So very gently and carefully, I’m going to separate the skin from on top of the breast. Just really carefully work your hand under there, you don’t wanna poke through the skin. Otherwise, once the turkey is roasting, all that moisture is going to escape.
What is the best way to remove skin tags?
Skin tags are fleshy overgrowths of skin that typically develop along the neck, groin, and the underarms. Skin tags do not have to be removed. They are not harmful. However, if you find them unsightly and choose to have to have them removed, these are the ways. One commonly used method is cryotherapy, in which a dermatologist, freezes off the skin tag using liquid nitrogen. Another option is electrocautery, in which an electric probe or needle is used to burn off the skin tag. Snipping or excision, either with scissors or a scalpel, may be a better option for larger skin tags. Tea tree oil and apple cider vinegar have shown some result in home care management basis.
How do you Dry a Turkey skin?
After patting the turkey dry with paper towels, I followed the instructions by drying the turkey skin and cavity on the highest heat and airflow settings of my hair dryer for 10 minutes. At that point, the skin was visibly tighter and felt very dry to the touch.
How do you fix a torn Turkey skin?
In addition to holding the skin in place, it needs more special attention. First, to get it to become golden brown and crispy, Taste of Home says the turkey should be rubbed with canola, vegetable, or olive oil before it goes in the oven. Fixing the torn skin on a turkey is similar to preparing the bird, so the skin roasts properly.