any one know how to do it?pics would be great
Drive a bridge or barn spike in a table or stump. Leave a couple inches sticking up and cut it off. Chop off the head, turn it over and smack it down on the nail---center of back. You can now grab the feet with pliers and cut them off one at a time. Hold a filleting knife at a 45 degree angle to the bottom of the shell and cut all the way around. Remove the breast plate and skin. Feel along the inside of the shell for the joints and cut the four legs and neck loose from the inside of the shell. If it's a big turtle, say over 15lbs, it is worth cutting the tenderloin piece our of the center of the shell on the inside. The neck is the whitest piece and has a strong joint, so work at it. All this sounds a lot harder than it is.
I soak mine in saltwater for a couple of hours and then de-bone the meat. Best part of a turtle is the gravey....
What does turtle taste like?
Ah...I remember eating snapping turtle as a kid in Florida...good stuff.
Pour boiling water over the fleshy areas at the front and rear of the shell. Then just cut along the flesh/shell connection... pick the turtle up and you can just about shake the whole turtle out of the shell.
Ron
My dad once prepared a turtle for a July (around 1963) celebration with my extended family. He did not tell anyone what it was. I remember sitting around my Grandpa's yard eating the potluck and one of my uncles remarking how great the chicken tasted. One of my aunts said " yah, and hardly any bones in this piece..?? THIS ISN"T CHICKEN ITS @#!! TURTLE!!!" Great times.
If you have a hot or cold high pressure washer works great to clean the outside skin no need to skin them after that.If they have eggs throw them in the sauce also taste good.Kip
Kasey, did you shoot the turtle with your bow? Do a search,probably a vid somewhere on how- to.We love turtle here, softshells too. A whole lot of ways to do it. Enjoy the feast, good shootin to you, Steve.