Quick Answer
After harvesting a turkey, immediately field dress the bird to prevent spoilage and make it easier to handle. This involves removing the entrails and organs, taking care to avoid contaminating the meat. Next, recover the heart, which is a valuable and easily preserved part.
Field Dressing the Turkey
Field dressing the turkey should be done as soon as possible to prevent bacterial growth and spoilage. Make a shallow incision in the belly, just large enough to reach the rib cage. Carefully cut around the rib cage, taking care not to cut too deeply and damage the meat. Remove the entrails and organs, taking care to avoid contaminating the meat. Rinse the cavity with water to remove any remaining debris.
Recovering the Heart
The heart is a valuable and easily preserved part of the turkey. To recover it, locate the heart by feeling for it in the thoracic cavity. Use a pair of clean scissors or a sharp knife to cut around the heart, taking care not to damage it. The heart can be removed by carefully cutting it away from the surrounding tissue. It’s best to store the heart in a separate container, wrapped in plastic wrap or aluminum foil, to keep it fresh.
Handling and Storage
The turkey should be handled and stored in a way that prevents cross-contamination and spoilage. Use a clean, sanitized container to store the field-dressed turkey, and keep it refrigerated at 40°F (4°C) or below. The turkey should be cooked or frozen within a day or two to prevent spoilage. The heart can be stored in the refrigerator for up to a week, or frozen for several months.
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