Discover the art of turkey butchering with Jason Hart from Mossy Oak University. This guide walks you through the process of cleaning a turkey, from removing the trophy parts like the tail, spurs, and beard, to extracting the breast and leg meat.
Jason shares valuable tips, such as using borax for preservation, the importance of a sharp knife, and the technique of breaking off the leg. He also explains how to remove the tail fan and breast the bird, and offers advice on storing the meat.
Finally, he tackles the task of removing the legs, sharing his favorite cooking method - slow and low in a crockpot. This guide is not just about butchering; it's about respecting the animal and enhancing your outdoor expertise.
For a more detailed guide, check out Jason Hart's full tutorial on Mossy Oak University. Happy hunting!
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