(how to pluck) wild turkeys

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on my place in northern california i have a lot of wild turkeys and am starting to think a roast turkey dinner would be real nice one of these days. but, i need some advise on the best (make that easiest), way to pluck the bird. suggestions would be appreciated. thanks, bob m.

-- bob mccaffrey (bobmccaffrey1@netscape.net), February 24, 2001

Answers

Response to wild turkeys

when we pluck our version of wild turkey we do it the same as white feathered just takes longer. Heat a large pot of water ,dunck bird few almost a minute and try pulling out a feather dunk again. I will look up the temp.of the water for you,its in Raising Chickens The Modern Way. Get back to you soon.

-- renee oneill{md.} (oneillsr@home.com), February 24, 2001.

Response to wild turkeys

I skin ALL birds,,, just have to alter the way you cook it so it doesnt dry out. Sure saves time on plucking.

-- Stan (sopal@net-port.com), February 24, 2001.

Response to wild turkeys

Hi Bob, I'm in No. CAL., too. (near Redding) There are areas here with wild turkeys, too. I've not had any come through here. Queenslands keep those things run off. I have wild turkeys that I got from an aquaintaince who raises them. We don't pluck, cause it's so much easier to skin while butchering. They don't dry out with proper basting and cooking covered. Now, a roasted turkey is sounding real good! Take care,

-- Nancy in CA (sonflower35@icqmail.com), February 24, 2001.

Response to wild turkeys

Bob the right name of the book is Raising Poultry The Modern Way. They state to "subscald ....water 138-140 for thirty to seventy-five seconds.This method causes a breakdown of the outer layer of skin,but the flesh is not affected as in hard scalding."We do this and it goes quit well.

-- renee oneill{md.} (oneillsr@home.com), February 24, 2001.

Response to wild turkeys

the next time you pick your turkeys try putting a coupla drops of liquid soap in the scalding water youll like the diff.Bob se.ks.

-- Bobco (bobco@hir.net), February 24, 2001.


Response to wild turkeys

thanks all for your replys i do appreciate the advise. bob m.

-- bob mccaffrey (bobmccaffrey1@netscape.net), February 25, 2001.

Response to wild turkeys

Bob, take time to feed those turkeys, if you can, with a little grain. We went out and popped one a few years back, and it's stomach was just CRAMMED FULL of crickets. You want to talk about strange taste. Yick !!! Spit, sputter, Ewwwee.. See if they'll eat corn for a couple weeks, first. Good luck, A.D.

-- Action Dude (theactiondude@yahoo.com), February 25, 2001.

I've plucked a few wild turkeys in my tenure up here on the hill and have not needed to resort to scalding water.What I have done that may be different is shoot them with a head shot or high on the neck and break the spine.I don't cut off the head right away but I do begin plucking it almost as soon as it is in my hands.(don't let it cool off before plucking)The only feathers I have trouble with are the wing feathers.These I extract with needle nose pliers.After it is plucked I eviserate and behead the bird.Also I singe off any pin feathers and hairs over a gas flame or play a propane torch lightly over the carcass.You will always have few dark looking feathers under the skin.The domestic turkeys have the m too but have been bred with white feathers so they don't show up as easily.Plunge the bird into ice water or refridgerate to take the heat out and slow spoilage.For a really good turkey try cooking it in a smokey joe cooker with wood chips and moist heat.MMMMMMMM. GOOD!

-- greg (gsmith@tricountyi.net), February 27, 2001.

For those who want to know, my mother driped wax onto hard to remove feathers to pull them out completely she enjoyed makeing those "picture perfect" roast turkey dinners.

-- Thumper (slrldr@aol.com), March 01, 2001.

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