First and foremost, the animal must be schected (slaughtered) properly. So to eat your "kill" on a hunting trip, you'd probably have to catch the animal alive and relatively unharmed (as serious injuries to the animal can render it unkasher) -- then you'd have to slaughter it with a knife yourself, in the proper fashion (you'd need to take about a 2 month course to learn how to slaughter it properly).
Once killed, you'd have to inspect the animal's lungs to ensure that it doesn't have any punctures that would render it unkasher (you'd also need training to be able to properly identify those punctures).
Next, you'd have to drain the animal of blood, salting it to make sure all the blood is gone.
Do all of that, and you'd have yourself a kasher wild turkey. Any takers?
Lung punctures? Like buckshot pellets? Could you explain, because kosher is entirely confusing to me.
Do all of that, and you'd have yourself a kasher wild turkey. Any takers?
Yo quiero Butterball!