how do you dress out/butcher a turkey?

Kill it, pluck it, gut it. )

 

clean like large chicken
cut off breasts, package and freeze
for another time, then taking large stainless steel pot, put in bird, and 3 gallons water, set to boil , after 1 hour , remove turkey carcass, set side to cool and debone
to pot add
2 large onions , chopped,
10 carrots, peeled
6 potatoes, diced
6 stalk celery
1 chopped yellow or green pepper ( add with cooked rukey, right at the end , otherwise it will overpower it flavor wise)
1T salt,
1/2T pepper
1t sage
1t thyme
1/2t sweet basil
4-5 cloves garlic

cook for 20 minutes, by then turkey will be coole enough to debone , and chop , and add back to pot ,
seperate into meal size portions and freeze,
when ready to make for dinner, add either noodles or wild rice/barley ( personally i prefer barly rice and millet, with wild turkey, somehow it just tastes "right")


Wild turkey Breast

while still semi frozen , shop into bite size pieces
in wok , heat olive oil, add turkey,stir fry till nearly done
turn down to simmer add
garlic 2 cloves,
1Tsoy sauce
1Tworchestershire sauce
simmer for 3-5 minutes, just long enough to cook the garlic

serve with wild rice pilaf, or red potatoes and garlic

 

For wild game I think it's best to get the "guts" out soon after killling it.

 

My wife cleans the wild turkeys I kill. She sits in the floor and pulls all the feathers out that she can. She then holds the bird over a burner on the stove to singe the pin feathers off. She then guts it and washes it real good. It is wrapped in foil and put in freezer until time to put on water smoker or in turkey fryer whole.

 

go to you nearest book store get Carla Emery her frist one Just about any question anout Homesteadin you might need to know is in there

 

Maybe the goose issue was caused by knicking the oil gland at the base of the tail (or not being aware it was there?)? I understand that if you get the oil into the meat it really is noxious.