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Post by fftce67 on Feb 14, 2008 10:26:06 GMT -5
Hey guys new to this but when I get a turkey do they get gutted too? And where to take 1 if I just want the meat and not stuff the whole bird. Just putting the fan and spurs on the wall.
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Post by danf on Feb 14, 2008 15:02:44 GMT -5
They aren't hard to do. That's coming from someone who has never processed one.  Dad cut up my only one, and I breasted out a goose this year.... I don't know of any turkey "processors" like there are for deer, if that is what you are asking. Hang it up by the feet at a comfortable working height. A lot of guys just take out the breast meat, but I like the legs for soup. Cut through the feathers/skin and find the breast bone. Follow the breast bone down and around with your knife and cut out each breast, peeling the skin/feathers out of the way as needed. Legs and thighs are similar, cut the skin/feathers out of the way and find the socket where the thigh meets the pelvis (if that's what it is on birds). Cut what you need to and pull it out. Pretty simple really. If you've ever cut up a whole chicken, you can process a turkey! Oh, and unless it will be several hours before you can process I wouldn't worry about gutting it. If it'll be a while then, yes, gut it and put some ice in the cavity. Good luck. |
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Post by fftce67 on Feb 14, 2008 15:15:39 GMT -5
Thanks danf, yeah that pretty much answered my question there. Yeah wasn't asking if there was anyone out there who processed turkeys just wanted to know how to do it my self.
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Post by hunter480 on Feb 16, 2008 11:15:29 GMT -5
When you cut the fan from the bird, make certain you take plenty of feathers up the tail towards the back-that will give your taxidermist plenty to work with when he does the mount, and ensure you don`t cut it too short.
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Post by fftce67 on Feb 16, 2008 12:16:51 GMT -5
ok thanks had a friend till me to just take the tail off.
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Post by fftce67 on Feb 16, 2008 12:17:44 GMT -5
is gutting the turkey in the field necessary? If you want to eat the meat.
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Post by huxbux on Feb 16, 2008 12:26:38 GMT -5
Mounting the tail is pretty simple if you want to do it yourself. I have some info on paper for it I'll try and dig up and post.
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Post by huxbux on Feb 16, 2008 12:43:22 GMT -5
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Post by fftce67 on Feb 16, 2008 13:52:41 GMT -5
cool thanks
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Post by danf on Feb 16, 2008 19:37:39 GMT -5
Like I said before, I wouldn't gut the turkey unless it will be several hours before you process it. Or if it is really hot. 90% of the time it's not an issue.
99% of the wieghts you see posted are un-gutted wieghts, btw.
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Post by fftce67 on Feb 17, 2008 9:02:38 GMT -5
ok cool thanks for the info. will be putting it in the deep freeze when i would get home anyway.
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Post by fftce67 on Feb 17, 2008 9:03:13 GMT -5
Anything special I need to do when I put it in the deep freeze?
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Post by huxbux on Feb 17, 2008 10:03:56 GMT -5
I would cut it into pieces rather than trying to freeze it whole in order to prevent freezer burn.
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Post by fftce67 on Feb 17, 2008 13:41:05 GMT -5
ok thank you hux
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Dad cut up my only one, and I breasted out a goose this year....