Hunts / Turkey / Turkey

Turkey Hunting

America's ultimate game bird challenge

Spring & fall seasons available
Shotgun or bow common methods
Calling is essential skill

Field Dressing

Turkey field dressing is simpler than deer. Many hunters simply breast out the bird in the field or transport whole for home processing.

Quick Field Process

  1. Lay bird on back, pull feathers from breast area
  2. Cut through skin from top of breast to vent
  3. Remove crop (in neck area) if present
  4. Remove entrails, save heart/liver if desired
  5. Rinse cavity with water, keep cool

Plucking vs. Breasting

The choice depends on how you plan to cook the bird. Plucking allows roasting whole, while breasting is faster and yields boneless meat.

Methods

  • Dry Pluck: Works best immediately after kill
  • Wet Pluck: Dip in 140°F water to loosen feathers
  • Breasting: Remove breast fillets, leave carcass
  • Legs: Often overlooked but excellent braised or slow-cooked

Cooking Wild Turkey

Wild turkey is leaner and more flavorful than domestic. The key is not overcooking - breast should reach 165°F internal but remains moist with proper technique.

Popular Methods

  • Deep Fried: Fast, moist results - inject with marinade first
  • Roasted: Bacon-wrapped or butter-basted to prevent drying
  • Smoked: Low and slow with brine beforehand
  • Breast Cutlets: Quick pan-fry or grill to medium
  • Legs: Braise or slow-cook for tender results

Trophy Preparation

Many hunters preserve the fan, beard, and spurs as trophies. With proper care, these make excellent displays and memories.

Preservation Tips

  • Fan: Cut out with attached skin, salt and borax to preserve
  • Beard: Cut at base, dry thoroughly
  • Spurs: Remove leg section, clean and dry
  • Display: Mount fan on plaque with beard and spurs attached

Ready to Hunt Turkey?

Find hunting locations near you that offer turkey hunting opportunities.