How to Kill a Turkey

Killing a turkey can be done humanely.

Turkey meat is both delicious and nutritious. However, free-range turkeys you raise yourself often taste much different (some would argue better) than commercially raised turkeys. The problem is that raising your own turkeys for food means that eventually you're going to have to complete the task of butchering the birds. This task is not for the faint of heart, but when executed properly, results in minimal suffering for the turkey and little risk of injury to you. There are two main ways to do this, including cutting the head off and slicing the jugular veins.

Instructions

Jugular/Hanging Method

1. Catch the turkey by the feet. Tie the feet together with some twine.

2. Tie another length of twine to the turkey's legs. Tie the opposite end of this piece of twine up on a tree branch or L post to hang the turkey upside down in position for butchering. The head of the turkey needs to be at least 6 inches off the ground.

3. Grab the head of the turkey and expose the neck. Using a swift, quick motion, use a knife to slice the jugular veins on both sides deep enough that the blood flows quickly.

4. Step back so the turkey does not injure you with its wings while it thrashes and allow the turkey to die. This can take up to several minutes.

5. Put the turkey in nearly boiling water for a minimum of 10 seconds to make sure that the turkey is dead.

Chopping Method

1. Nail two large nails into the top of a block of wood approximately 1 inch apart. (An old tree stump works fine.) About a foot away from this structure, pound a small wooden post into the ground and nail a small board on top.

2. Tie a piece of twine to your post, under the board. Catch the turkey by the feet and tie the feet together with twine. Tie the free end of the twine attached to your post around the turkey's legs.

3. Holding the turkey upside-down by the feet, grab hold of the turkey's head. Place the turkey's neck between the two nails you placed in the board so the turkey cannot get his head free.

4. Chop the turkey's head off with a sharp axe. Use a swift, heavy motion, making sure that you come down with the axe hard enough to sever the neck in one blow.

5. Let the turkey go and step back. The turkey will thrash around significantly around the post. Once the turkey loses some energy, grab the turkey by the feet, cut the twine that secures it to the post, and tie the turkey upside down from a branch or similar structure so the blood can drain.

Tips & Warnings

• Always wear protective goggles and gloves when butchering any kind of bird. The gloves will protect you from the turkey's sharp claws, while the goggles will keep any dander, feathers or blood from getting in your eyes.

References

• Howling Duck Ranch: Butchering Day