JL - gutting is easy. After you have the bird plucked. Cut just above the vent (anus - not into it above it) to below ther breast bone. Look at a store bought turkey and it will give you an idea where to cut.
Then trim around the vent hole and pull innards out. You can save the heart. liver nadd giblets if you want. The giblet(gizzard) needs to be sliced to be cleaned.
Scrape up high in the bird to remove the lungs and rinse. Is easy once you have done it a few times.



JW