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if you need, i can tell you a super easy (no boiling water and dunking and plucking...or plucking at all!) way to breast one out.
I'd like some info on this!
well its similar to what shaggy said, but here goes:
1. lay bird flat on his back and step down on his legs to break joints and give you a base to keep him from rolling. also make sure wings are out of the way. if not just push down on them too.
2. take a little bit of water and rub it into the breast feathers. this keeps them from flying about too much. i soak them pretty good with the hose but i have also used a bit of my drinking water in the field.
3. find the bottom tip of the breast bone and make a 1" horizontal slit just below it.
4. slip knife under the slit and make a cut (from under the skin) all the way up the breast bone to the top of the breast.
5. (now heres the trick!) pull the skin off of the breast to each side. now as you do this dont just flop it over because the small under feathers will sometimes get into the meat (which isnt all that bad to be honest). ROLL THE SKIN like a sushi roll or newspaper to swat a fly. i usually keep a couple of skinny 3 inch nails in my pack to pin the skin back.
6. cut out the breast meat on each side by following the breast bone. cut out the tenderloins and youre done!
once you get the knack of rolling back the feather soaked skin you will be able to have one done in under 5 minutes. also DONT puncture the abdominal cavity and spill gizzards on your meat.
you can also follow the vertical cut when you are done and take out the craw if you want to know what your tom was munching upon.