Home Forums Birds & Dogs Turkey Hunting Cleaning wild turkey

I usually breast and save the thighs on wild turkey, but wanting to cook a whole one.
Can one pull the feathers dry, or do you need to scald it?
Any tips or recommendations?

You can do it dry, few at a time. Pliers for the primaries

Learned a few years ago, that the thighs and legs are good. Cook in crock pot filled with, Ginger ale or mountain dew, cook about 7-8 hrs very good meat falls off the bone!

It’s a lot of work but it absolutely can be done and cooked right a whole bird turns out great

I scalded the first one I killed, and plucked it. I did that because I was used to doing chickens that way. It was my first and only turkey to be scalded and plucked. The rest have all been breasted. Too much work for what is gained.

Yep. I’ve only done one that way. The first one I shot as a kid. My grandmother showed me how to do it properly. 🤠

Any I’ve shot since then I breasted out. Fed the rest to the varmints.

Legs, thighs and wings make a great noodle or wild rice soup. Simmer 8 hours or so in enough water to completely cover until the meat comes free. Combine other ingredients in the stock. Makes a very rich and tasty dish.

I've scalded and picked exactly ONE turkey.
It will take somebody pretty special for me to pluck another one.

I remove the wings first and lay them aside.
Then I remove the legs and thighs.
With the other parts out of the way, the breast is removed whole.
I debone the wings and reserve the bones to make calls.

The breast, legs and thighs go in one of those big roasting pans with 2 quarts of chicken stock. Lots of garlic, onions and pepper.
One hour at 350°, then reduce heat to 250°!
Anywhere from 3 to 5 hours, preferably 5, and it's falling off the bone.
We normally use the thighs and legs to make a chicken salad affair.
If we make dressing, we like to dice up a little leg/thigh meat to add in.
Reserve the cooking liquid to make soup or use to moisten dressing....or make a gravy!

Good stuff, Maynard! 😉

I just skin them and remove the legs and thighs. The body gets oven roasted using a cooking bag. The legs with attached thighs are done in a crock pot.

Pick the turkey s soon as you can after shooting it. Try to pluck and then gut it. Much better to keep the feathers from sticking to your fingers. Also good to have a source of water such as a stream or pond nearby. Get it cooled down as soon as you can. Many times the wild birds taste better than store bought.