turkey cleaning

[porchdawg]

Hello I'm intrested in how you people clean a turkey and do any of you have an easy method?
Thanks for your time!!!

[jelo45110]

Most everyone I know skins them out. Easier than plucking all those pin feathers.

jelo45110

[carpsniperg2]

scald them works well get some boiling water and throw them in there and let them sit for about 5 min then pluck them helps ease on how hard you have to pull and work to gett all them feathers out

[Hangfire]

Just like a large grouse.  I hang by a leg and start peeling off skin, including to second wing joint. (save wing bones for calls).  Be sure and get the loose stuff off the breast,

A friend of mine hangs them by the neck for 24 or more hours with out gutting.  He claims that the guts settle and draw out all the fluids from the body, including blood. He then guts and skins.  I guess the English do some thing like that. He says that doesn't bother the taste.

Be carefull if scalding, to long in the hot water cooks surface, and skin. Dip in very hot water and try pulling feathers, re-dip until feathers come and skin doesn't.

[PA BEN]

Pluck, skin or bone out meat. They pluck EZ, use a propane torch for pin feathers.

[hawksfan75]

Has anybody found a good video on this?

Here's one I found about breasting one out. Breasting out a Turkey

[NRA4LIFE]

I skin them.

[wastickslinger]

If your going to pluck them do it right away. Take your pictures and then get to plucking. The longer you wait the harder it gets. We plucked all of ours this year and they turned out great. If you wait mone than an hour you might as well skind them. Or just breast it out and cut the legs off. 

[Jekemi]

Do not scald the turkey in boiling water. Even a short time in boiling water will ruin the skin. When the bird is still warm take the extra time to pluck the feathers, being careful not to try to pull out too many feathers at once; you will rip the skin. Once the bird is cold it's hard to pluck the feathers. At that point you probably need to skin the bird, feathers and all. Just remember that a skinless bird will be very dry unless you brine the bird and cover it with thin strips of salt pork while cooking. Don't use bacon; it gives the stock too much of a smokey flavor. Salt pork will self-baste the meat as it cooks.

[turkeydancer]

 

Just remember that the law requires you to leave the "head" attached and will fine you if you don't ... they also have been known to fine people for game wastage if you breast them out ... wait until you get home to breast them and/or cut off their head).
 

[Ridgeratt]

Porchdawg

 I use the same method as the video except I also knife just above the oyster's in the thighs and then snap the legs backwards and that only leaves the backbone and entrails hanging and then ya can drop it all in a plastic bag. Quick and easy done in less than 15 minutes! Was showed this by a friend in Oklahoma and it is way to easy.

If they are still warm the peel like a grape