One of the most important thing in turkey hunting is the field dressing. It can make all the difference between meat that can be cooked and enjoyed, and meat that must be thrown out soon after the initial kill. Yes, there is are do's and don'ts of course in doing such a thing so better learn some important tips.

Field dressing your kills is one of those special skills that can really be learned only with enough practice and of course experience. But, there are various tips that you can review so that you can get a better understanding on how to dress in field, even if you already have experience with the practice.

The first step has to do with proper positioning of turkey

After a successful shot, make it sure that the turkey is dead. Most turkeys will thrash around for several minutes after being shot. So make it certain that your turkey is done thrashing, and that it has been killed rather than just injured or wounded. After you have checked that the turkey is dead, lay the bird on its back. Find the part of the body that you will be working with. In this process, you will want to follow the breast of the turkey down to the rear of the animal. Follow this portion to the point where it narrows between the legs because that is the area that you will be working on.

Second step: the first cut

You will be cutting between the tip of the bird breast all the way to the vent, which is the anus area. You may have to pull out a few feathers in this area so you can make the cut with greater ease. Cut the kill open by pulling up on the tip and making a shallow horizontal cut on the skin. This incision will have to be huge enough that you can insert your hand and pull out the dead bird's entrails. When doing the first gutting, make sure that you pull out the turkey's heart and lungs.

Third Step: Making the Careful Incisions

There are a numbers of very careful incisions to make. First, see to it that you are certain to cut around the vent. You can have this done by following the intestine back. Then, make it sure to cut around the exterior. This incision should be made with great care, as you want to avoid getting any of the intestine contents to get on the exterior of the kill.

Fourth step:Removing the Crop of the Turkey

The crop is the sac-like organ that holds what the turkey has been eating. You remove this by doing a cut on its neck. Then you will want to reach down and remove the crop that is situated on the breast.

Fifth step: Cleaning the Kill with Water

The best and of course easiest way to go about cleaning your kill is to make use of water to rinse out the turkey. Utilize paper towels to absorb any blood or bodily fluids. Use a large enough plastic bag or used panty hose to store the dead bird. Then, make use of a cooler to keep the dead bird well preserved as you go home.