Thanks for all the help everybody, I did end up getting my first turkey on opening day morning, roosted him the night before and got in early the next morning and set up around 150-200 yards from him. He flew down and all it took was a few soft yelps and he came right down the gun barrel. Check in and butchering was no issue, put the breast on the smoker and legs in the crockpot. 20 1/2 lbs, 8 1/2 beard, 7/8 inch spurs
Hey Everybody, Im a new turkey hunter and have been just checking the site and have found a lot of helpful information so I finally decided to make an account. This is my second season and am still looking for that first turkey. I may getting ahead of myself but I've just been trying to make sure that I do everything right when the time comes. Do most of you guys field dress (gut) the bird in the woods? or do you take it to the check in station and then butcher it afterwards? I can't find anything in the regulations about whether the bird has to be in tact at the check-in or if it matters if it is gutted first. Also does it matter if the check-in station you go to is in the same zone where you shot the turkey? I live near the border of a zone and to go to a check-in within my zone would be a much further drive than going to one in a different zone. Thanks in advance for all the help.