Butchering the bird (I promise it’s not gross!)

This handsome devil is showing off our bird post plucking and field dressing

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It’s important to note that you power wash the bird inside and out to remove anything you don’t want to eat.

We had the best of intentions and wanted to leave the skin on, but we found as we went it was more in the way than it was worth keeping. So we ended up taking it off.

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Toasting the bird with a Moscow Mule!

We didn’t get very good documentation of the rest, but if you are looking for a great tutorial on how to field dress and butcher a turkey in detail, head over to Georgia Pellegrini’s website, http://georgiapellegrini.com/2011/04/19/blog/field-dress-turkey/ We used it step-by step and it was very helpful.

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Here are the legs and thighs ready to be roasted up with some olive oil, pepper and garlic salt! Turkey is very tough! The meat came out like a well done piece of beef but still had a ton of flavor. Had I to do it over again, I might have marinated it in something or slow cooked it somehow.  But we decide to make turkey pot pie with one leg and turkey noodle soup with the other… Coming up next!

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