Post by Decatur on Jul 28, 2006 6:57:04 GMT -5
With a gaff, the hook you caught him on, or even long handled pliers, pull the turtles head out as far as you can. This is easier with two people. Put one foot on his shell and pull his head out, it may take two hands to get his neck stretched. Then you or your buddy, cut off his head, right behind the head. Put the head in a bucket, or somewhere safe where a kid or pet can't get to it, because they will still bite!
Next, take your garden house and stick it into the neck. Seal the skin around the hose with your hands to form a tight seal. Turn on the hose, and let him get "bloated". This separates the skin from the meat and makes it easier to skin.
Remove the feet at the joint and discard. Lay the turtle on his back. With a sharp knife cut around the bottom carapice. Where the carapice joins the shell, cut through and remove carapice. You will have to "fillet" the carapice off of the body.
Remove the guts, and begin skinning. Take your knife and cut the skin where it joins the shell. The rest of the skinning is pretty self explainetory.
With the skin removed, begin cutting/twisting the legs out of the shell. When all of the legs, tail and neck are removed, you will see two strips of meat inside the shell. Using side cuts, clip both sides of the bones and fillet out the meat. This is the turtle "tenderloin".
To save space in your freezer and frying pan, I suggest you bone out all of the meat. There is no real way to do this. Just follow the bones with your knife and remove the meat.
Good luck!
Next, take your garden house and stick it into the neck. Seal the skin around the hose with your hands to form a tight seal. Turn on the hose, and let him get "bloated". This separates the skin from the meat and makes it easier to skin.
Remove the feet at the joint and discard. Lay the turtle on his back. With a sharp knife cut around the bottom carapice. Where the carapice joins the shell, cut through and remove carapice. You will have to "fillet" the carapice off of the body.
Remove the guts, and begin skinning. Take your knife and cut the skin where it joins the shell. The rest of the skinning is pretty self explainetory.
With the skin removed, begin cutting/twisting the legs out of the shell. When all of the legs, tail and neck are removed, you will see two strips of meat inside the shell. Using side cuts, clip both sides of the bones and fillet out the meat. This is the turtle "tenderloin".
To save space in your freezer and frying pan, I suggest you bone out all of the meat. There is no real way to do this. Just follow the bones with your knife and remove the meat.
Good luck!
