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When preparing your turkey for the pot, you can either skin it or pluck it. Because wild turkeys have such thin skin, many hunters prefer skinning their turkeys as it ’s must faster than plucking the bird. Pick up where you left off gutting the bird Simply continue making the cut in the skin from the body cavity, all the way up the breast bone to the base of the neck. The skin is thin enough that you often can peel it free from the breast meat. Slide your thumbs under the skin and working it up and away from






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There's more than one way to pluck a turkey. Whatever method you choose, don’t just grab a handful of feathers and start yanking. This could rip the very thin skin, and once you’ve ripped the skin it’s difficult to finish plucking. In fact, at that point you may need to resort to skinning the bird. Keep the feet attached to while turkey while plucking it. They’ll give something to hold on to as you rotate and move the carcass around for thorough plucking. Dry plucking a bird – simple but time consuming To dry pluck a turkey, hang it up

