okay here we are at central Wisconsin sports and Austin's going to show you how to clean a turkey this would be his second turkey that he's ever cleaned this is the method that we prefer here and show you how it's done first thing we've got to do is I've dislocate the links so he does that just so let's do easy to work with okay after he's got the legs dislocated he's not gonna take his knife and he's going to open up just just get out the breast a little bit there okay I'm gonna set the knife down and he's gonna split that wide open we prefer this method rather than plucking or just skinning the whole bird because that breastbone takes up a lot of space all right in the event that you got a lot of fat on the bird you're gonna have to you don't want that on the breast so you're gonna butterfly that off and make sure you don't poke the crop Austin's gonna poke the crop with his finger right now show you where it is that's the gasbag that's where their food first goes in they grind up later in the gizzard so Austin's going to pull that out so we don't get into any problems with that and then cut the fat off over here on this other side as it goes all right once you have the entire breasts exposed you can see that these wild turkeys got the heck of a breastbone there and they use that for fighting Austin's grabbing that right now it's kind of like a big bulb there you have to fillet around that and basically what you're doing now is you're filleting it just like a fish bone there and then you can start scraping it just like you were before as you can see Austin's trimming around the tenderloin here this piece of meat right here is known as the tenderloin and we take we keep that out separate and we put that right on the grill eat that up tonight another point of emphasis when doing this is that the wishbone is right here so you can see Austin's going right along the wishbone and you want to keep that knife as flush and up against that bone as possible when you're doing that he's kind of pulling it out just so you can see it well he's gonna finish that cut down there and go into the armpit here right now Austin's gonna work on taking out the Tenderloin he's playing it nice and keeping up next to the bone here he's got the Tenderloin out and see that's a nice little fillet for the grill there and nice and clean and put it in the bucket always have a nice bucket and some paper towels next to you and he's going to finish filling out the breast okay when you get down into the armpit area it gets kind of dicey here you just cut this close to the bone as possible and get down into the armpit where the breast goes into the wing area and cut that off and there we have one whole breast got to dig some feathers off of that we'll do that in the sink and you can see how clean Austin got it off of the carcass there and we'll do the exact same thing to the other side but when you start on the other side you can just start right there and cut right over there and go around to get all that extra meat off of the breast bone as you can see there breast meat is her little guy is pretty clean for him cleaning his bird and now he's going to go and take off the leg meat a lot of people don't do this I think it's a waste you put this in the slow cooker all day long and you keep that covered with water and a can of golden mushroom soup mix and you falls right off the tendons and the bones once you have the cut established then you can just just like you did before just start pulling the skin right off of the carcass back up towards the knee joint and start pulling that off okay or you can see now that Austin's got the leg all skinned out here nice and he's pointing out to you that there's a nice medallion of meat right in there a lot of people miss that ignore it and that is some good tasting stuff right there so then he's going to fold the leg back over make sure it's dislocated so that he can see the inside of the hip joint there and he is gonna just start flying along that right next to the bone see the hip bone right there keep that up there as close as you can up all the way up okay once you got the leg up still got a little feathers on there you're gonna dislocate that bottom leg if you want to keep the spur you keep the spur and then put that in the pot and you're all set to go usually dad's got a dislocate the hip for you the leg for you right yeah I'll do that for you all right so what you do is you want to get a good grip on there snap pretty easy when you got steel pipes like I got just it off a little bit pot right there got to keep the tag until the animal is devoured so we got to put that in a safe place do that with the other leg now okay now that the legs are off you get the giblets out of here for making soup or dressing or something like that he's got to get the liver won't rub off what do we call that then the Polish language the gizzard turkeys don't have a stomach they grind everything up with their gizzard and then of course the heart so here we go with that Austin cut through the soft tissue right there and he's gonna rip that breastbone right on up it separates very easily some muscle into it there you go now you can see the parts okay first he's gonna grab the liver the lobes of the liver as you can see there it's two separate sides to it that he's gonna grab yank it on out okay that's half the liver right there call okay he's got that liver out of they're going to take the gallbladder it's the gallbladder he's going to cut that off little poke right up in there and you'll reach in and grab the heart see the heart on the it's gonna take it out of the pericardium or the sack that it sits in so now that he's got the heart out he's gonna take the sack off just the pericardium that we all have that that protects the heart right on off and lastly as a gizzard now Austin's not experienced enough yet with the gizzard so he's gonna hand the camera over to me have the gizzard cut it away from the fatty tissue around here what I like to do is still keep it attached and then I'll start cutting it in half here being careful not to get inside that inner sac it's got an inner lining in there that I'll be very careful to go around once I get around it I slice that right on open there this is everything that is eaten all this contents there cut right around that there we have a nice clean gizzard then when I'm inside I'll take that off of there and we're ready to go okay then what we like to do just for fun is because we're weird like that as we like to see what the turkeys been grinding on and as gizzards see if there's sometimes you can find some pretty interesting things but you want to be done with everything because this makes a mess you can see that there's a lot of rocks in there and that yellowish color means that he's been eating a lot of waste corn a lot of rocks that he picks up this is uh this is their teeth this is what they grind food up with and it stinks a little bit and you can see that yelling this but a lot of rocks and their turkeys is it just like all birds need rocks and then they use that to grind up their food thanks for watching central Wisconsin sports I hope this saidit Oriole and brief video demo of how to clean a turkey is easy for you to understand obviously it's easy enough for an 11 year old boy to do it just on a second cleaning of a turkey wash that turkey up and we're gonna have grilled tenderloin turkeys on the grill tonight thanks Austin