Turkey 101: Post-Hunt Preparation

Introduction

• Focus on how to take apart a turkey after hunting.
• Useful for turkey hunters, especially beginners.
• Demonstrates using the Bone Collector Rebel knife.

Main Points

Initial Steps

• Turn turkey upside down with legs facing you.
• Featherless spot in the breast area due to roosting, not breeding.
• Make a small incision and pull the skin back.

Removing the Legs

• Pop the legs out of their sockets.
• Pull the skin back to the wings on both sides.
• Remove pin feathers as needed.

Extracting Breast Meat

• Use a knife to cut around the breastbone.
• Follow the bone down to extract the tenderloin.
• Ensure to get right against the bone and down to the wing socket.
• Place the clean breast meat in a Ziploc bag.
• Repeat on the second side.

Cutting Turkey Spurs

• Use a pocketknife to cut at the joint of the leg.
• Bend and cut right on the joint to remove the spur.

Removing Turkey Beard

• The beard is essentially a feather; no need to cut it off.
• Pluck the beard off easily.

Preparing the Fan

• Hold the fan and cut right along the socket at the bottom end.
• Trim off excess meat.
• Attach to cardboard or wall; use borax/salt for drying.

Notes on Turkey Legs

• Legs can be popped off if needed.
• Generally tough and lean due to wild turkey lifestyle.
• Suitable for boiling down for turkey pot pie.

Final Tips

• Most preparations can be done with a pocketknife.
• Emphasis on simplicity and field preparation.

Conclusion

• The only meat often kept is the breast for its better texture and ease of preparation.