Establish a clear line of vision for at least 100 yards and then set up the decoys 20 yards from your position on the line.
Measure each spur. Spurs must be measured along the outside center, from the point at which the spur protrudes from the scaled leg skin to the tip of the spur. Add both spur measurements and multiply the combined length of the spurs by 10. This is the number of points you receive for the turkey’s spurs.
To remove the breast filets, pull or cut the skin back from the breast. Make cuts along each side of the breastbone as well as on the inside of both wings or the clavicle. To save the wings, peel the skin back and remove the wings from the cavity by cutting through the joint.
Continuing down the center of the back and toward the tail, remove the skin in an approximate two-inch wide strip. You will notice that the feathers attach to the skin in rows and the narrow strip of skin actually holds a much wider angular blanket of feathers.
Draw two guidelines across the turkey's leg on either side of the spur for the saw to follow. The lines mark a section of leg bone slightly wider than the spur.
Wooded areas surrounded by large fields, pastures or clear cuts. Birds will use these islands of cover to roost, feed and lounge during the day.
One of the pluses of fall turkey hunting is that you typically cover a lot of ground searching for birds. These jaunts can serve double duty if you keep your eyes open for fresh deer sign. Turkeys and deer have many of the same food preferences, so scouting for what's on the turkey's menu will give you a head start when selecting deer stand sites that key on food sources.
Recording your efforts while afield will provide valuable reference. Since few hunters remember the methods and calls that produced at different times, a written account of each day’s hunt can save you many unproductive hours.