RE: Turkey handling after killing
I have a friend who swears that plucking a turkey is easy if you get at it right away, while they are still warm/freshly killed. He dry plucks 'em, and says that dipping them in scalding hot water only makes it worse, not better, because the feathers get wet and slippery. He guts them after he's plucked them, so he doesn't have bloody feathers to deal with. I always breast 'em like a pheasant, peeling the skin back from the breast, using a sharp knife to seperate the skin from the breast meat, and take the breast meat only. (I remove the wings at the joint with the breast and make two deep cuts along the backbone where the breast connects to the back, and peel forward from the belly end of the breast, slicing along the ribs on each side as I peel forward, so I don't have to penetrate the pulmonic sac or pull out the guts, as they stay attached to the back if you peel forward. Then my wife fillets the meat from the breast bone after the bird has soaked for an hour or so.) My wife, who also cooks them, says I should not take the legs, because she thinks they are too tough and stringy, and she doesn't like to cook the legs, so I obey her wish, since, as I say, she's the cook!!
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Peace.
"Always do the right thing- this will gratify some and astonish the rest."-- Mark Twain
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