What's Most Difficult About Cleaning Turkeys?

[dewey]

The most difficult thing I have run into was last fall when I shot a hen and she STUNK something fierce, I had to stop and have a few beers just to get through the smell. It's like they never heard of deoderant.[:D]

Dewey

[MNOE]

Unless you're going to deep fry your turkey...skin it like a cat, add a little marinade and put it right on the grill.  Do it while still in camp - there's nothing like it!

[OptimO]

I have to agree with Dewey... the smell is definetly the hardest part of cleaning a turkey. Its a type odor that I just can't get used to.

[Turkeybuster]

The hardest part is talking somebody else into doing it!
Jon [;)]

[heinzc]

"Unless you're going to deep fry your turkey...skin it like a cat,"

That's interesting, someone has some explaining to do. [:D]

I pluck if smoking the bird, roasting.  Skin it and marinade it for anything else.  Keep the knife sharp and just keep your limbs away when cleaning the neck I still have no magic formula for that.

[Ben Sobieck]

By neck area, I mean cleanly removing the throat. I've never been that good at that spot for any bird.

[turkeydoghunter]

ben do you mean the craw...if so just work your finger around it gently and it pulls free...then cut the throat and remove...Ron

[charlie elk]

If your turkey stinks when you clean it I would bet you did not field dress it promptly and it has started to rot.  Salmonella loves to grow in warm fowl.
If I can not get my bird cleaned within 30 minutes I always field dress it.  Especially in late spring or early fall when the temps are warmer.  None of my turkeys have ever stunk.

Here is how-

Cut around the bottom of the breast as illustrated cut A on figure.  Insert hand remove entrails making sure you remove the heart and lungs.

To remove the crop -Cut along lower neck (illustrated cut B) to breast work fingers around the crop and pull out intact.  You may want to cut it open to inspect what the turkey has been feeding on.  Within minutes of kill the crop will began fermenting, swelling and tainting the breast meat. Always remove the crop quickly. 

Back at the truck there is ice and a cooler.  Put a bag of ice in cavity to speed cooling.

[air leak]

Here is what I do.....

I breast out the bird. No plucking or blood.

As far as the legs...Throw them on the grill, as is.

Put one in the tool box, just in case I can't find a hammer. The other, I use as a tire thumper.....

[Hognutz]

I cooked the legs up once. Even the gravy was tough..Mike