Turkey Hunter's Bounty

After the Shot

Watch the bird

When a turkey is shot in the head with a shotgun, death is usually instant. However, a turkey may flop on the ground for several seconds, even up to a minute, after it's "dead." In this case, the turkey isn't going anywhere so simply wait for it to go still.

Be ready for a follow up shot--Put firearm on safe--Retrieve your bird

If the bird is wounded and laying with its head up, you may need to shoot it again – in the head with a shotgun, or in the spine or vitals with an arrow. Don't try to ring the neck of a bird that's still alive but not going anywhere. Picking up a wounded but still-alive turkey can be dangerous. You don't want to get hurt by a tom's long spurs, or by any sharp bones that may be protruding after having been broken.

Instead, place one foot at the base of the turkey's neck and the other foot on the throat to suffocate the bird. You also can stand on the bird's head and neck and carefully cut its throat with a knife. If the bird starts flopping, step away until it's still.

Unload firearm--Validate and Tag your bird

Be sure to validate your turkey tag -- either electronically or on paper -- and tag your bird.

Take a photo

Create a memory of your hunting success to share with others.

Returning with your harvest

Bring something visible to other hunters to wrap around the bird when heading back, don't be mistaken for a turkey, blaze orange will help keep you safe.

When carrying your turkey to your car or camp, avoid dropping or tossing the bird – this can bruise the meat and compromise its quality. If you're not going directly home but will continue hunting with a partner, hang your gutted and tagged bird by the neck in a cool, shady area or place in a cooler.

Field dressing a turkey

Turkeys are some of the best tasting game birds we hunt. The key to eliminating any "gaminess" in the meat is to take proper care of it in the field. After your shot, you'll want to field dress your bird as quickly as possible. The goal is to cool the bird down by removing its internal organs and allowing air to circulate in the body cavity.

• Have processing kit ready with knife, paracord, nitrile gloves, etc.
• Pluck bird if you desire
• Remove spongey fat material and crop from neck area
• Draw entrails, reserve heart, liver and gizzard if you wish
• Cool rapidly

Have a cooler and ice in your car to cool the bird on the drive home. It takes a large cooler to hold a tom turkey, so plan ahead. Put a small, sealed bag of ice inside the body cavity to help cool it down. Use a larger bag for the whole bird to keep it dry from melting ice.

Remember Oregon Game Bird regulations require at least the head or one fully-feathered wing remain attached to the turkey while in the field or during transport.

View ODFW Field Dressing video

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