Wild Turkey Field Care
Once you have taken a gobbler, the next dilemma is what to do about it. Turkey, like all poultry meats, is fragile and prone to spoilage. This is particularly true in the warm temperatures of late spring turkey seasons. Field dress the bird immediately. Make a circular cut around the anal vent, being careful not to sever the intestine. Now the entire entrail system may be carefully pulled out. Next, enlarge the opening and reach up to pull out the liver, heart, gizzard and lungs. (The liver and heart are great eating; wild turkey gizzards are very tough.) Finally, cut the trachea and esophagus as high as you can reach. You are working by feel so be careful not to cut yourself. With the body cavity cleaned out, insert a sturdy, empty plastic bag. Next drop ice into the bag until the cavity is filled. This starts the cooling process from the inside out. The bird is now ready for the trip home.