Congratulations on bagging your first wild turkey! Now comes the task of preparing your prize for the table. While the thought of removing turkey feathers might seem daunting, it’s actually a fairly straightforward process.
This guide will walk you through two popular methods: skinning and plucking, along with some additional tips and tricks for a smooth and efficient experience.
Skinning vs. Plucking: Which Method is Right for You?
The choice between skinning and plucking depends on your personal preferences and the intended use of the turkey.
Skinning:
- Pros:
- Faster and easier than plucking.
- Reduces fat and cholesterol intake.
- Ideal for those who want to mount the turkey’s feathers.
- Cons:
- Requires a sharp knife and some practice.
- May not be suitable for all recipes.
Plucking:
- Pros:
- Preserves the skin for recipes that require it.
- Allows for the use of feathers for crafts or decoration.
- Cons:
- More time-consuming than skinning.
- Requires a source of hot water for wet plucking.
Skinning a Wild Turkey: A Step-by-Step Guide
1 Gather your tools:
- Sharp knife
- Cutting board
- Rope or twine
- Water (optional)
2. Prepare the turkey:
- Hang the turkey by its head.
- Remove the beard by pulling gently and cutting the loose skin at the base.
- Remove the lower legs by cutting around the joint where the feathers meet the scaly part of the leg.
3. Remove the cape:
- Insert a knife into the neck skin where the feathers start on the back of the gobbler’s neck.
- Continue the cut down the neck and back following the subtle division between the back and breast feathers.
- Keep cutting until you reach the base of the tail feathers and sever the fan by cutting the fatty tissue known as the “pope’s nose.”
- The cape and fan can be put aside for mounting until the job of butchering is completed.
4. Remove the remaining skin:
- Pull and trim the skin with a knife where needed.
- The skin is removed from the legs by rolling it down as far as possible, then severing with a circular cut of the knife.
- Remove the upper wings and legs next by stripping the skin from the carcass, starting at the base of the neck.
5. Remove the entrails:
- Cut from the tail to the tip of the breastbone and cut around the anus.
- Using your hand, reach in and pull out the internal organs, trying not to tear them.
6. Remove the breast fillets:
- Insert the knife blade along each side of the keel bone, an extension of the breastbone.
- Be careful to keep the breast half in one large piece.
7. Clean and store the turkey:
- Wash the turkey thoroughly with cold water.
- Pat it dry with paper towels.
- Store the turkey in the refrigerator or freezer until ready to cook.
Plucking a Wild Turkey: Wet and Dry Methods
Wet Plucking:
1. Gather your tools:
- Large pot of boiling water
- Pliers (optional)
2. Prepare the turkey:
- Hang the turkey by its head.
- Remove the beard and lower legs as described in the skinning method.
3. Dunk and pluck:
- Dunk the turkey head first into the boiling water, submerging it to where the feathers end on the thighs.
- Swish the bird in the bath for 10 seconds and remove.
- Hang the bird from its head and start plucking. Pliers may be needed for the larger wing feathers.
Dry Plucking:
1. Gather your tools:
- Sharp knife
- Pliers
2. Prepare the turkey:
- Hang the turkey by its head.
- Remove the beard and lower legs as described in the skinning method.
- Sever the outer wing bones at the joint with a knife.
3. Pluck and remove entrails:
- Pull the larger feathers out with a pair of pliers and pluck the rest by hand.
- Remove the entrails as described in the skinning method.
4. Remove down feathers:
- Use a flame from a propane torch or a torch made from tightly rolled newspaper to remove the small, hair-like feathers (down).
- Lightly run the flame over the bird, being careful not to burn the skin.
5. Clean and store the turkey:
- Wash the turkey thoroughly with cold water.
- Pat it dry with paper towels.
- Store the turkey in the refrigerator or freezer until ready to cook.
Additional Tips for Removing Turkey Feathers
- Wear gloves to protect your hands.
- Work in a well-ventilated area.
- Be careful not to cut yourself with the knife.
- If you’re not comfortable using a knife, you can use a pair of poultry shears to remove the skin.
- If you’re wet plucking, make sure the water is not too hot, as this can damage the skin.
- If you’re dry plucking, make sure the feathers are dry, as this will make them easier to remove.
- If you’re using a flame to remove the down feathers, be careful not to burn the skin.
Removing turkey feathers may seem like a daunting task, but with the right tools and techniques, it can be a relatively easy and straightforward process. Whether you choose to skin or pluck your turkey, following the steps outlined in this guide will help you achieve a clean and delicious result.
Things You’ll Need
- Sharp filet style knife (fairly large)
- Poultry shears
- Rope or good twine
- Hot water
- Enormous tub (large enough to submerge a turkey)
- Source of fresh water
Community Q&ASearch
- Question My bird was shot today. Is it better to pluck, gut, and then soak in a saltice bath for at least a day, or should it be hung for a longer period of time? Community Answer This lets the rigor pass and also gets rid of a lot of dangerous impurities from the meat. I would dry-age it after cleaning if that’s what you want to do.
- Question Can you cook the turkey immediately after butchering, or must you wait for it to cool down first? Community Response: You must give the bird time to pass if rigor mortis has already taken hold (within 30 minutes of death). Otherwise, the bird will be tough and gamey. In a large bird, rigor can take up to a day to pass. The bird must be kept cool, but not frozen.
Ask a Question 200 characters left Include your email address to get a message when this question is answered.
- A bone should never be cut through, with the exception of a few ribs. When making cuts you should always cut through joints. This makes butchering much easier and saves knife blades. Thanks Helpful 0 Not Helpful 0 .
- These instructions work for practically any bird, including turkeys and chickens. Thanks Helpful 1 Not Helpful 1 .
- Before making a cut through a joint, feel where the joint joins the two bones with your thumb or finger. This is where your cut should be. Thanks Helpful 0 Not Helpful 0 .
Removing wing feathers from a turkey (the easy way)
How do you remove feathers from a Turkey?
Remove the raw turkey and begin grasping the feathers in small clumps. Use a short, jerking motion against the direction the feathers naturally lay to pull them out. We usually start at the back and work around to the breast. If the feathers are still difficult to remove, you can immerse the bird in the water again, but only for a few seconds.
How do you pluck a Turkey with a wing removed?
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.
How do you remove feathers from a bird?
We usually start at the back and work around to the breast. If the feathers are still difficult to remove, you can immerse the bird in the water again, but only for a few seconds. Once all of the large feathers are off, use a pair of needlenose pliers to remove the tiny pin feathers that remain.
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.