Turkey Butcher

[TOLLEFRY]

I saw a post about "how to process a deer" and thought I'd ask about turkeys. How do you process a turkey. Is it as simple as gutting, plucking, and removing head and legs? Any links to this info would be helpful. Also, how do you prefer your wild bird; stewed, roasted, breasted?

[brittman]

I "quarter" the bird. The breast meat is so large, I often cut into sections of about 2 pounds for family meal size servings.

Wrap in bacon and grill, served in cream of mushroom soup (aka pheasant recipes), bread and fry ...

[DonBo]

I usually skin them, breast them. Save the thighs and legs for soup.

We had some last night the way my wife likes them best. Kinda like brittman said. Cut into chunks, roll in flour and brown in butter. Put the pieces in a pan on top of cream of mushroom soup, cover and bake an hour or more at 350. Was really good. 1/2 the breast of a pretty good sized bird served 4 people.

Briits other plan, we cut into smaller chunks, marinade in Italian dressing overnight, then wrap with bacon and grill just till the bacon's done. mmmmmmm.

[Cooter]

I hangem by the legs - you can pretty much skin them around the outside of the breast and then follow the breastbone on the inside. No gutting and very little plucking.

[DonBo]

Here's my bacon wrapped So. Dak. fall turkey. Mmmmmmmmm.

[outfishedagain]

Now thats a recipe that i've gota try. LOOKS GREAT!! Did you marinade it in anything?

[longbeard34]

pheasant wrapped in bacon with jalapeno peppers is tasty too

[DonBo]

Now thats a recipe that i've gota try. LOOKS GREAT!! Did you marinade it in anything?

Kraft Italian Dressing overnight.

[tanman]

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