Butchering a Turkey

While I know I can (and have) look this up on the internet I would like to ask here so I can get some insight on any pitfalls or easy ways to do it properly from someone that has done this before.

I need step by step guide to bring a Turkey from the yard to oven ready.

I have a large pot and propane burner I can use to scald it.

Thanks

Just imagine it's a big chicken. Step one, remove head and let it bleed out. 2, get water boiling. 3, when bled out, dip several times in water and remove feathers starting with tail and wings. They are the hardest to pull out. 4 When feathers are removed, wash in clean cold water, 5 Light a fire and hold the bird over the flame just close enough to remove the pin feathers. 6 With a sharp knife, cut down both sides of the breast and remove innerds including the crawl. 7 Wash again in cold water, While you're doing all this, try to keep from puking. This is the way we did chicken on the farm years ago. Have fun. rw

Been wondering where you were. Glad to see you are back. I don't know a thing about butchering a turkey. I bet it ain't much fun.
Ron

We've been butchering turkeys for years and can add a few hints. Don't use boiling water, but in the 145-150 degree range for the scalding step. Try to make yourself a large killing cone out of sheet metal attached to a piece of plywood for the flat side. This will make life a lot easier, not to mention it being a safer way(for you) to kill turkeys. The big toms are incredibly strong, especially when you cut off their head. I have been thrown off of ones back trying to hold it down when someone else cut off the head. Their claws can cut you deeply if not careful. The killing cone makes life a lot easier. I also tie the birds legs together before killing. It makes them a lot easier to handle. They are a LOT more passive when alive than when you cut off their heads.

Also, I wouldn't cut on both sides of the breast to gut them. Cut below the breastbone and down to and around the cloacal opening. Only cut on either side of the breast if you intend on cuting the bird up into parts.

We probably eat more turkey now than any other meat. We cut up most of our birds into parts. There is a lot you can do with turkey meat than just roast whole birds. I would much rather butcher 10 turkeys than the equivalent 40-60 chickens it would take to make up the same amount of meat.

I would agree with the killing cone idea. It's hard to imagine killing any fowl without one. I would NOT cut the head completely off. If you have a sharp boning knife or something fairly thin, a single "stick" through the neck from one side through to the other, if placed right, should cut the jugular vein. it will still try to thrash a little, but from what i'm told, they bleed better with the spinal column intact and the heart beating right until it runs out of blood.