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| Plucking or breasting? | |
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| Tweet Topic Started: Apr 2 2008, 04:42 AM (175 Views) | |
Coyotechaser
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Apr 2 2008, 04:42 AM Post #1 |
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Team Ontario Trophy Bucks
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Which do you do? |
Political Correctness is a doctrine fostered by a delusional, illogical, liberal minority,and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a bowel movement by the clean end
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MJewell
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Apr 2 2008, 05:01 AM Post #2 |
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Central Ontario
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Usaully we skin ours as it is pretty fast and clean. After to cook it just wrap it in tin foil and throw it and the BBQ. Matt |
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When the peep is brown; Let the string sing!!! Hoyt Rampage XT 28" 55lbs, Hoyt CRX32 Blackout 27.5" @ 55lbs Darkhorse Staff Shooter www.darkhorsearchery.ca ECO3/LOG6 Staff Shooter | |
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Kit
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Apr 2 2008, 06:46 AM Post #3 |
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Plucked the first one....maybe going to try skinning the next one...plucking was quite a chore....but then again it probably would have been easier if i had of dipped the bird in hot water... ...I knew this at the time but thought how hard could it be....plucked many chicken's as a young lad....i guess i forgot just how much the hot water helped.... ....Kit |
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| Tymber | Apr 2 2008, 07:24 AM Post #4 |
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Rookie
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I skin mine out and prefer to cook it in the oven , basting often. I'll also stuff it and cover what stuffing thats exposed with tinfoil. With the skin , I'll take different parts and cure them with Borax. Wing tips make good flydown "calls" . Chewed up fans and shorty beards will fit on my jake decoy ( I named him Romeo ) . Nice fans will make a great gift for a friend . |
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| Grunt | Apr 6 2008, 12:49 PM Post #5 |
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Regular
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Breast it and take the legs. |
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tracer
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Apr 6 2008, 01:53 PM Post #6 |
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Trail Camera Guy
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I pluck them. Its worth the work. To take some of the chore out of it, here's what you do. First, cut off the beard and tail if you wish to save them. Then scald the bird to loosen its feathers. Add 1 tablespoon of dishwashing soap to 2 or 3 gallons of boiling water. Hold the turkey by its legs over a large tub, and pour the boiling water over the carcass, a little at a time. When the tub has enough water in it , dip the carcuss and let the water work into the all the dry areas - BUT don't allow the bird to sit in the water because obviously you don't want to cook it yet :D. Test by pulling on the wing feathers, which are hardest to remove. If they easily pull out, the entire bird is ready to pluck. Pluck only a few feathers at a time to avoid tearing the skin. After plucking, cut off the lower legs, the head and the neck. DO NOT REMOVE THE EXCESS FATTY BREAST TISSUE, common in adult gobblers, this fat helps keep the bird moist while cooking. The last couple of times we have roasted the turkeys with delicious results. If you plan to smoke the bird, which I would like to try, pluck the rather then skin it. Apparently plucking gives better results. |
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...I knew this at the time but thought how hard could it be....plucked many chicken's as a young lad....i guess i forgot just how much the hot water helped....
....

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2:17 PM Jul 11