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How to Pluck a Bird

It doesn't matter if you've got a pheasant, duck, grouse, chicken or wild turkey -- plucking a bird's feathers is a time-consuming chore. It's quicker to skin it, but the end result of plucking is a well-cleaned bird ready to be roasted; a succulent proposition.

Things You'll Need

  • Large pot
  • Cooking thermometer
  • Tongs
  • Newspapers
  • Tweezers
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Instructions

    • 1

      Fill a large pot half full of water and heat it to 140 to 160 degrees Farenheit.

    • 2

      Grab the bird by its feet and submerge it head-first in the boiling water for 60 to 90 seconds. This loosens the feathers from the skin.

    • 3

      Remove the bird with a pair of tongs and lay it on newspapers.

    • 4

      Pull the feathers from the body with even pressure, starting with the wings and finishing with the breast. Jerking feathers out can tear the skin.

    • 5

      Check the bird for any remaining pinfeathers and pluck them with a tweezers.

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