How To Skin A Wild Turkey

How to Skin a Turkey

Excerpt from "Hunting for Food" past Jenny Nguyen and Rick Wheatley

Skinning a turkey to remove the breasts, legs and thighs is very unproblematic if you follow these like shooting fish in a barrel directions. And it'southward much quicker than plucking the entire bird. Once accomplished, the meat can be cooked or packaged and frozen.

Many hunters prefer to breast out turkeys because it is faster and cleaner than plucking a whole bird. We will keep the legs, likewise, which are as well easy to remove.

Pace 1: Betrayal the pare.

Step i. Begin by plucking the breast feathers to expose a good area of skin. Then cut through the skin without cutting into the breast meat. Pull and peel the peel away to expose the breast underneath.

Step 2: Carve the breast from the bone.

Pace 2. Carve out the breast meat by following the contours of the rib and keel bone without puncturing the body cavity.

Pace 3: Pare back skin from legs.

Stride iii. With the assist of your knife, peel back the pare from both legs.

Step 4: Cut off both thighs.

Step 4. Await for the hip joint that connects the thigh to the body. Cut off both thighs at this joint.

Footstep 5. Cut off the feet and shanks at the hock articulation. Rinse the chest meat and legs under cold water. Pat dry turkey pieces with paper towels before cooking or freezing.

For more wild game recipes, cheque out "Hunting for Food," co-authored by Jenny Nguyen and Rick Wheatley.