The first question many novice turkey hunters ask is: do I pluck it or should I skin it? The answer depends on what you plan to do with the meat. If you want to fry or grill individual pieces of the bird, skinning is the way to go; whereas, if you plan to cook the turkey whole, you’ll need to pluck it to get the best results.

With a sharp knife, you can skin the bird, fillet the breasts and slice as much other meat from the carcass as you wish to harvest. Do this by first making a cut along one side of the breastbone, then working the skin over the breast halves, down the back and finally over the legs. Then, remove the meat – be aware of local regulations when doing this as some areas prohibit you from removing just the turkey’s breast meat.

Experts recommend that the best way to pluck the bird is by dipping it in hot water first. Some recommend boiling water, others say any hot water will do. Plucking the bird will take more time than skinning it, but keeping the skin on will help preserve the flavor. Once it’s plucked, make a small incision from the V of the breast to the tail vent, and carefully remove the innards.