How To Clean A Wild Turkey For Deep Frying. Remove just enough breast feathers to expose the skin. Make sure your bird is thoroughly defrosted and then dried after cleaning.
Additionally, keep a lid on the pot while the turkey is cooking, especially if the forecast calls for rain. Turkey tends to float when cooked through. Then you may get rid of the water, which should get rid of all the food particles and dirt as well.
Remove The Turkey And Measure The Amount Of Water Left In The Pot.
Turkey tends to float when cooked through. The soap bubbles will remove any leftover filth. Lay the bird breast side down and feel for the sides of the spine.
Then You May Get Rid Of The Water, Which Should Get Rid Of All The Food Particles And Dirt As Well.
Make cuts along each side of the breastbone as well as on the inside of both wings or the clavicle. Remove just enough breast feathers to expose the skin. Do not stuff the turkey when deep frying.
Immerse The Turkey In The Brine And Refrigerate It For 24 Hours Or Overnight.
Cook for 3½ to 4½ minutes per pound or until a meat thermometer inserted into the white meat registers 180 f. Add another gallon of cold water and cool to room temperature. Submerge turkey in brine and let soak overnight.
Once The Backbone Is Removed, Press Down On Both Sides Of The Bird To Flatten It Out.
Before you remove the entrails or field dress the turkey pluck the turkey's feathers to. The water should cover the turkey without spilling over. Break the joint of the thigh where the bone and socket join.
To Remove The Breast Filets, Pull Or Cut The Skin Back From The Breast.
You spent a long time preparing to shoot your first gobbler, but now that you have it, what’s next? Add 1 gallon of cold water and let the brine cool to room temperature. Gently lower turkey into oil and fry for about 45 minutes, or until the internal temperature reaches 155.