WOW JW! Excellent instructions - you never cease to amaze me!

Good post! That is how I do all of my birds, including ducks and chukar. No messing with feathers and quick! Hopefully I will be able to do it to a turkey this spring.

Later,

Marcial

Do you ahve a video showing this tecnique?

No I don't

I have used this method a lot. My trouble is I still need a little help with breasting the bird and then quartering/separating legs and thighs.

My next goal this Spring is to dry pluck and gut and deep fry. My question is how do I gut them?

New member here and I just want to say that I like your instructional post.

When the wife and I were younger (much) we raised a few turkeys to eat. I hated plucking the buggers, but they sure ate well. I'll have to try your method next time I take a turkey.
Jerry

Very good post.... thanks!

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

JW thanks I am going to print it off and carry with me and give it a try! Thanks bunches!