"Rookie" Hunter Question

[Shakes.602]

After October 1st, Indiana has an "Archery ONLY" Turkey Season. It lasts until the 27th. Now, I am gonna Try, Notice Try, To Croak one. I am Doing all the Pre-Hunt Stuff and I have a Big Question: Do ya Gut the Thing Before taking it to the Check In Station? HELP!!
  I dont Want to Actually Snag One and then Ruin the Meat, which I Hear is  ALL  Dark. Yuck,  BUT  I will give it its Due and Try to Eat what I Kill!    
Ok, I hear Someone Laughing, Oh Sorry. That was Me.  

[ishiwannabe]

Their breast is white...I would say gut it. I cant imagine a state would chance spoilage of game for a check station.

[Bonebuster]

The quicker you get the meat cooled the better.

The quickest way to get meat cooled is to get the guts out ASAP.

I hope you bust one!

[Charlie Lamb]

As an old uncle would have said to me, "you have to get it on the ground first,son."  

[hormoan]

Meat from the case, freezer that is, leave as processed unless storing for over 14 days. Anything I process, is outta the natural wrapper. ASAP sliced diced, and vac packed, just that fast.

For those that want to hang'em whole by a cord. Til the bodie drops free. Don't invite me for dinner.   :D   JMO    

                Brent

[Shakes.602]

Thank You  ALL  for the Replies!! As I stated, I am going to  "TRY"  and get a Turkey. If by Pure Luck, or Happenstance, that I  DO  Actually Arrow one, I want to "Do The Right Thing."    
Any and All Comments and Advice is Most Welcome!      

[Brian Gillispie]

Hey all,


How do you Gut a Turkey anyway?  Do you do them like a domesticated bird and lop off the head and pull the guts out the neck hole?  Do you slit him up the belly and crack the breast bone like a deer?

Brian Gillispie

[Shakes.602]

GOOD Question Brian!!

[rascal]

I personally cut from the vent up to the breast then cut along the bottom side of the breast bone after plucking the feathers from the area.  This exposes the "innards" for removal and selection (heart, liver and gizzard are all tasty treats).  I usually skin my birds and cook them very slowly on low heat with plenty of moisture to make up for the lack of skin.

[LCB]

I leave the guts in em if I know i can have back to camp in good time. Boil up some water, Scald the dang thing for a few min, and then I gut it (cut a hole towards the rear, you will feel the soft spot and shove your hand up in there and grab hold, then pull), lop the head and feet off, and pluck it. Takes about 15 to 20min. Make sure you get all the innards out, especially the lungs they can break up and get caught up in the ribs.

Plucked wild bird prepared properly can be some good eatin    

Most importantly make sure you save the wing feathers and send em to me  

[paleFace]

Deep Fried!  

i am with Brent on this one, no hanging till the body drops.

[TSHOOTER]

I prefer to lay the bird on it's back and skin the entire breast area.  I then take a small knife and filet the breast meat off the bone.  Therefore I never gut them.  It's a lot easier than plucking boiling etc and I prefer to cut up the breast meat into strips and bake it in the oven using "shake-n-bake" or "oven-fry".  This is the same way I process waterfowl.  I do save the wing feathers however.  Everything else is tossed in one neat package.