The most practical move after being able to shot a turkey is to dress it immediately in field. By that process, there is no hassle anymore on your part as you go home. However, it can be difficult in your part to do that if you don not have full knowledge in doing it. So, for the benefits of everyone, the tips given below will help you in doing your dressing successfully and efficiently.

The first step has something to do with proper positioning of the kill

After a successful shot, make it sure that the turkey is dead because usually, they will thrash around for several minutes after being shot. So, it is an intelligent move to make it sure that your turkey is done thrashing, and that it has been killed rather than just injured or wounded. After checking that the turkey is dead, lay the bird on its back. Find the part of the body that you will be working with. By that process, you will want to follow the breast of the turkey down to the rear of the animal. Follow this portion to the point where it narrows between the legs because that is the area that you will be working on.

The second step: the first cut

You will be cutting between the tip of the bird breast all the way to the vent, which is the anus area. You may have to pull out a few feathers in this area so you can make the cut with greater ease. Cut the kill open by pulling up on the tip and making a shallow horizontal cut on the skin. This incision will have to be huge enough that you can insert your hand and pull out the dead bird’s entrails. When doing the first gutting, make sure that you pull out the turkey’s heart and lungs.

Third Step: Making the Careful Incisions

There are numbers of very careful incisions to make. First, see to it that you are certain to cut around the vent. You can do it by following the intestine back. Then, make a step to cut around the exterior. This incision should be made with great care, as you want to avoid getting any of the intestine contents to get on the exterior of the kill.

Fourth step:Removing the Crop of the Turkey

The crop is the sac-like organ that stores what the turkey has been eating. You can remove this by doing a cut on its neck. Then you will want to reach down and remove the crop that is situated on the breast.

Fifth step: Cleaning the Kill with Water

The best and of course simplest thing to go about cleaning your kill is to utilize water in rinsing out the turkey. Use paper towels to remove any blood or bodily fluids. Use a huge enough (plastic) bag or used panty hose to store the dead bird. Then, make use of a cooler to preserve the dead bird.

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