how do you gut a wild turkey?
406573
First pluck the bird. Dont cut off the head yet..take the feathers up to the neck, all the legs, breast,,back, When plucking some areas if the feathers come out hard like on the back pull the opposite direct. For some reason they come out easier.\n\nCut the legs off at the knuckle. Now cut the neck off at the V at the top of the breast. cut the tail at the base just above the anus..circle cut around the anus and a small slit big enough to reach in and remove entrails. Clean all the way thru to neck opening remove all organs and grain ponch. Rinsing with cold water is advised at this point to get all blood and diaphram.\n\nI suggest putting in a pan and let sit in the fridge for 3 days to drain and age the meat. It can then be cooked, deep fried in peanut oil, or frozen. For freezing I use the big oven bags. They help protect against freezer burn.
763171
Try this website, It should give you some pointers.    www.turkey-hunting-tips.com    Good Luck!!
698773
Here's one:\n1 annoying cat from neighbor (lure it in with some tuna and keep the hammer nearby)\n2 cups chopped tomatoes\n1 cup chopped onion\n2 cloves garlic\n1/2 green pepper\n3/4 cup finely chopped gerbil brains\n2 cups whole milk\n4 cups water\n----\nRemove cat head and limbs.  Shave hair (the cat's, not yours).  Bring to a boil all the liquid ingredients in a soup pot.  Add dry ingredients (the gerbil brains are dry) except for cat.  Bring to boil again.  Put cat in, lower to a simmer, and let cook for 60 minutes.  Enjoy!
898404
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.\n\n1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.\n\n2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.\n\n3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.\n\n4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).\n\n5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.\n\n6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.\n\n7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.\n\n8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.\n\nUSDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.\n\nThese times are approximate and should always be used in conjunction with a properly placed thermometer.\nUnstuffed\n8 to 12 pounds 2 3/4 to 3 hours\n12 to 14 pounds 3 to 3 3/4 hours\n14 to 18 pounds 3 3/4 to 4 1/4 hours\n18 to 20 pounds 4 1/4 to 4 1/2 hours\n20 to 24 pounds 4 1/2 to 5 hours\nStuffed\n8 to 12 pounds 3 to 3 1/2 hours\n12 to 14 pounds 3 1/2 to 4 hours\n14 to 18 pounds 4 to 4 1/4 hours\n18 to 20 pounds 4 1/4 to 4 3/4 hours\n20 to 24 pounds 4 3/4 to 5 1/4 hours\n\nThe USDA does not recommend cooking turkey in an oven set lower than 325°F.\nOven Cooking Bag Method\n\nPreparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. In this technique, a large heat tempered plastic cooking bag especially designed for oven temperatures is used. Bags can be purchased in the paper goods section of most grocery stores. Instructions for use are printed on the box.\n\nWhen using an oven-cooking bag, preheat the oven to 350°F. To prevent bursting, a tablespoon of dry flour is shaken around to coat the empty bag and slits are cut in the bag to allow steam to escape. The pan holding the turkey in the bag must be large enough so the bag does not hang over the sides. Allow ample space for the bag to expand during cooking so that it does not touch the top or sides of the oven or it will melt.\n\nThis method produces a moist-heat cooking environment. Use a meat thermometer inserted right through the plastic into the innermost part of the thigh. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check
468358
Use a #10 or #8 Eagle Claw hook and place a splitshot about 10 inches up the line to get it down in the water column. They are kinda gross to hook but either strait thru or piercing thru the side both work fine.
696443
First gut the squirrel.  Just slit it's belly open from the chest cavity down to the anus.  Pull out everything that's inside.  Next, skin it.  This is the easiest way to skin a squirrel:\n\nLay it on its stomach.  Fold the tail up over the back and run your knife down the tail until it meets the body (should be just above the anus).  Cut through the tail bone BUT NOT THROUGH THE SKIN ON THE OTHER SIDE.  Turn the squirrel over and grap it's rear legs with one hand.  Step on the tail near where you cut it.  Pull up on the rear legs and the skin will come off up to behing the front legs.  Work the front legs through the hide.  Still standing on the tail, peel off the skin from the back legs.  Cut the front legs off at the "wrists" and the back legs off at the knees.  Remove the head.  Rinse under cold water to remove any blood or hair.  Check again to make sure the body cavity is empty.  Put in crock pot for a couple of hours and get ready for some really fine eating.  Congrats on your harvest.
646565
I had a wild turkey walk down the street through my subdivision this weekend.  I live in a place that is highly developed and there isn't a park or open space for at least a couple miles.  It caused quite a stir on my street!  Sorry, though, I couldn't tell you how to tell their age.
451901
Looking to choke the chicken?
368122
Use plastic worms and plastic lizards.  I right now am using a spinner and that is working well, I am using white.\nAlso what works well is a thing called a brush hog in green color.  It gets the big fish.  Look at http://bassproshop.com for more ideas
313257
kill a blackbuck or a chinkara!
975824
A gaget to dispatch a wounded phesant is known as a priest, Moust shooting magazines have them in or simply use the end of your beating or walking stick if you carry one. In my oppinion from one shooting man to another the quickest way to dispatch a wounded/shot phesant is to place (persuming your right handed) the bird in your right hand (under the brest ) holding it into your stomach, and with the left hand take hold of  the bird halfway down the neck and pull, twisting at the same time till you hear the neck brake (do it to hard and you will decapertate it)The bird will have a sudern adrenalin burst but thats only the nervs, Sounds worse than it is but its quick and humaine. \nWhen im talking about it i at least try to pay the bird some of my respect...\n\nIts alright saying shoot better, give more lead, use a heveyer cartridge, it dose not always work like that, your always going to have the ode pheasant to dispatch wheather its one you just pricked or someone else's kill that your dog retrived.
696451
No, the stuffing is placed in the cavity that is left once all the intestines and organs are taken out. Essentially, once the turkey is gutted and prepared, there is no "butt" left. (I know you were just trying to be "funny," but I decided to give you a serious answer, anyway.)
499237
For survival as far as finding food?  Or killing your enemies out in the wild?  Generally for outdoor survival you don't need to worry about food-you can go many weeks without any food at all, and months with a seriously reduced diet.\nAs far as killing enemies-the most effective means are simple traps based on snares for small animals.  Just set the trip-snare to cause injury.  The most effect sort of injury-inducing trap like this would be something that strikes the head/neck area.  Even if there isnt a great deal of force (for example, a bent branch), as long as you can penetrate the skin, you may be able to poison the person or cause a severe infection (by smearing feces on the spikes, for example) or, if you are lucky, partially or fully blinding the person.  If you have the equipment, even fairly shallow deadfalls with sharpened sticks in the bottom can be debilitating-but you have to lure the person over the deadfall.  The only effective weapons that can be made without a great deal of practice are things such as spears and other throwing weapons.  One fairly effective weapon like this (also used to disable small mammals) is to take two sticks, anywhere from 1-2 inches in diameter, and about 1 foot each-sharpen both ends, and tie them together in an "X" shape- With a surprising short amount of practice, this can be quite effective as a hunting tool or weapon.
1056611
Take the cow first, leaving the coyote and bale of hay.\nCome back, take hay across. \nTake cow back.\nTake coyote across. Coyote and hay again.\nCome back alone.\nGet cow and take it to opposite shore. Ta-da!
684638
Wild Turkeys are mostly like chickens short burst of flight they spend most of their time on the ground.  Wild Turkey can take flight up to 100 feet to get up in a tree for the night then glide down in the morning  now as migration from say Michigan to Brazil is not what turkeys flight is. and By the way,  I am a hunter as well
472274
Use a Steel leader, 20-30Lb. test line , and 1/4 - 1/2 Lb. spoons or spinners. Buzz baits work well also.
954222
If he is not coming out of his bedding area till dark ,that is the only way , that i know personally thay will work, also you will have to have all his escape routes covered, meaning you may not be the one that kills this big buck . In my opinion , if noone knows about him wait till next archery season,.Yuo will stand a much bettter chance of getting him yourself. Or just set pationately everyday . They have to eat,and they also need water.