defeathering?
#4
RE: defeathering?
I skin as well. I don't even gut the bird anymore, I just make and incision and put my fingers under the skin and pull it away from the breast, then I breast it out... Feathering is way too much work for not alot of meat if any at all.
#7
Nontypical Buck
Join Date: Oct 2006
Location: Tennessee
Posts: 1,607
RE: defeathering?
ORIGINAL: kingvjack
I skin as well. I don't even gut the bird anymore, I just make and incision and put my fingers under the skin and pull it away from the breast, then I breast it out... Feathering is way too much work for not alot of meat if any at all.
I skin as well. I don't even gut the bird anymore, I just make and incision and put my fingers under the skin and pull it away from the breast, then I breast it out... Feathering is way too much work for not alot of meat if any at all.
#8
RE: defeathering?
I do the same as King. I just breast them out without gutting. Try this the next time you get one. Breast them and then cut the meat into strips about 2" wide by 6-8 inches long. It helps if the meat is about 1" thick or less. Roll up a hot pepper section in the meat, and then roll the other way a piece of thick smoked bacon over the turkey and put a toothpick in it to hold together and cook on the grill. Goes great with beer.
#9
RE: defeathering?
Feathered one......once.For a deep fry.
Now I breast out and cut it into bites or trips...roll in seasoned flour and fry up.
Try these too. Works with veni, duck breast, turkey...whatever.
* 1/2 to 1 cup each of dark beer, Sweet Baby Ray's (or other BBQ), and soy sauce...in equal thirds.
Pour over meat strips or chunks cut no bigger than 3" x 2", and marinate all day or overnight.
Wrap a full piece of uncooked bacon around each piece and hold with skewers or toothpicks.
Grill until bacon is crispy.....Good with beer, too. What are the odds?
Now I breast out and cut it into bites or trips...roll in seasoned flour and fry up.
Try these too. Works with veni, duck breast, turkey...whatever.
* 1/2 to 1 cup each of dark beer, Sweet Baby Ray's (or other BBQ), and soy sauce...in equal thirds.
Pour over meat strips or chunks cut no bigger than 3" x 2", and marinate all day or overnight.
Wrap a full piece of uncooked bacon around each piece and hold with skewers or toothpicks.
Grill until bacon is crispy.....Good with beer, too. What are the odds?
#10
RE: defeathering?
I think I have done 2 in my lifetime. Boiling water outside. They clean up pretty easy. Any more though I agree with the rest.... skin them out if you want the whole bird. Or just slice the breast skin, skin them downandcut out the meat you want. Never had a wild bird, that the dark meat was tender, unless you stew it.