how to skin a turkey for mounting?
363825
Mounting?  What about roasting?
821380
The fleshy growth under a turkey’s throat is called a wattle.\nThe caruncle is a red-pink fleshy growth on the head and upper neck of the turkey.\nTurkeys have a long, red, fleshy area called a snood that grows from the forehead over the bill.
614219
weld,coloured or clear sikaflex/silicon(and wipe with wet finger to smoothen off),holes=plug type rubber grommet or rubber stipping and glue usig silicon or contact adhesive..hardware(bunnings)should be best place just take a photo in,and they should be able to give you some suggestions..good luck with it:)
614257
use aluminum foil shape it up.. then for the final touch super glue it
1160048
get alot of salt and rub it into the inside of the pelt, That allows it to dry quicker, but after you do that stretch the pelt "attatch sticks to both ends and tighten them so the pelt is open and flat
468294
I would embed it in a liquid plastic resin that hardens clear. Most zoological lab suppliers would have this or know where to get it.
824930
From the belly slice it disection style and then just pull it off of him. Watch out for the guts tho, they are a real stinker. OR find a place that does hides and take it there. You are planning to use the whole deer right? like meat, antlers..etc? Backstrap chili is good :) Dont bother with the head. Slice it off at the neck. Why dont you get it mounted instead?
810269
You don't.  You use a Dutch oven.  First, dig a pit about twice the size of your oven and twice as deep.  Line it with good stone or brick - firebrick if you plan on doing this with any frequency.  Then build a fire in your pit using well-seasoned hardwood like oak, walnut, cherry or pecan.  When you have a good heap of coals, scoop out all but about an inch of coals and place your Dutch oven with the turkey inside in the pit.  Shovel coals back inside, around the Dutch oven, which of course should have the lid on.  Then place a cover over the pit, which will not rest directly on the Dutch oven lid.  Cover that with a layer of dirt to seal the whole thing.  Then go do other things for about five hours.  Come back, carefully uncover the cooking pit, lift out the Dutch oven and check to see whether the turkey is done.  It should, if you've done all that I told you to, be done to perfection.  But ya know what - I had to experiment a couple times before I got it right, so if this is your first time, be sure you have a "plan B" if the turkey has to go back in the Dutch oven and back into the pit for awhile longer.  Heh - my "plan B" was to serve dessert first!  Hey, it worked...just don't forget to make sure there're still plenty of hot coals if it does have to go back in the pit a bit longer...and let it sit another hour before checking again.  Good luck!
257961
If meat is on the hoof, then hang on hook.\n\nPackage meats place on pallets which have a space between the item above and below. Don't double stack the meat packages. Should have space atleast an inch all around the packages.\n\nCirculate air such that it moves in a circle around the room.
1150157
Thin down the epoxy in a volatile solvent (acetone) so you can dip easily, the solvent will evaporate and you'll have your coating.
388806
try \nTHUNDERBIRD EPOXY\nENDURANCE BOW FINISH.\nlink below.
109178
You can find a FAQ about skinning the invision power board 2.1 series at http://forums.invisionize.com/index.php?showforum=179
140914
Use a turkey baster!\nhttp://www.chefsresource.com/turkey-baster.html
861062
My mom used to make turkey soup every year...pick the carcass pretty clean...then boil it...remove it from the broth, strain the broth through a cheese cloth so it's clear...add back a small amount of turkey meat you got off the bones...some potato, carrots, and celery (even some of the leaves)...season to taste and cook all that together until the potatoes are done (dice them up very small, as well as the other veggies)\n\nIt's simple, and you use whatever amount of veggies and meat you want to, depending upon how much broth you make (you want soup, not stew so don't add a whole lot).\n\nEnjoy!
27626
3/4" Marine plywood: (shaped to taste hehehe!) add a little rocker....cover with marine epoxy...sand till smooth... paint.. whalla!!\nthen shuvit shuvit shuvit!!!!\n\n- good for flat water skimboarding! hikhikhik!!
168824
Use a good (!very! expensive) paint and brush, gentle strokes, temperature and humidity should be just right, read the paint label for details.
771852
It's really difficult to re-heat a turkey that's whole.  You might wind up with a really dry turkey.  I'd slice it up first, put the slices in a pan with a teeny bit of water, cover the pan with aluminum foil, then heat it.  It'll heat more evenly that way.\n\nStart with about 20 min at 350, then add time as you feel it's needed.