Preparing the Work Space
Before you start processing your turkey, make sure that you have a clean and well-lit workspace. You’ll need a large cutting board, sharp knives (preferably with different blade lengths), paper towels, and a pair of kitchen shears. If possible, set up an area outside to avoid making a mess inside your home.
Removing the Feathers
One of the first steps in processing your turkey is removing its feathers. The easiest way to do this is by using a plucker or a propane torch to singe off the small hair-like feathers on the bird. Alternatively, you can use hot water or dry skinning methods if preferred.
Gutting Your Turkey
Next up is gutting your turkey – remove all of its internal organs including the heart, liver and lungs while taking care not to cut any major veins in doing so. Once you’ve removed these organs and laid them aside for later consumption (if desired), rinse out the cavity with cool running water before proceeding.
Cleaning & Trimming
After gutting your bird, it’s time to clean it thoroughly! Use cold water to wash both inside and outside of your turkey until no blood remains visible on its surface. Finally trim off any excess fat from around each part before portioning out into cuts such as breasts or thighs which will then be stored either in freezers or refrigerators for future cooking purposes.
The Bottom Line:
No matter what skill level you are at when hunting turkeys – whether first-timer or seasoned pro – proper cleaning techniques should always be taken seriously during post-hunt processing procedures as it ensures that meat quality stays high enough for safe consumption by yourself as well as those sharing meals with loved ones down-the-line! By following these simple guidelines outlined above anyone can learn how to process a turkey after hunting.