The first thing you need to do is remove the trophy parts of a turkey. This includes the beard, spurs, fan and even the wings (if you so desire). Hold the beard from its base and cut it from the birdâs body leaving about a 1/4â³ of additional skin around it.Remove any feathers that are not part of the beard.To remove the fan, cut the end of tail and remove the tail with about 3-4 additional inches of back skin and feathers. Some folks keep the spurs by removing both legs at the knee. The leg can then be dried and used as anything from bookends to ashtray stands.emove any feathers that are not part of the beard. To remove the fan, cut the end of tail and remove the tail with about 3-4 additional inches of back skin and feathers. Some folks keep the spurs by removing both legs at the knee. The leg can then be dried and used as anything from bookends to ashtray stands.
Kincardine is one of Scotland's finest Victorian Castles set in 3,000 acres of beautiful family estate in the heart of Aberdeenshire's Royal Deeside. Views from the castle extend up to 42 miles to the Cairngorms.
In 1296, King John Balliol wrote a letter of surrender from the castle to Edward I of England after a short war which marked the beginning of the wars of Scottish independence. In 1600 Parliament caused the government of Kincardineshire to be conducted at the Stonehaven Tolbooth.The county extended to Hill of Fare north of the River Dee, but in 1891 the Royal Burgh of Torry on the south bank of the Dee was incorporated into Aberdeen.here was a Kincardineshire constituency of the House of Commons of the Parliament of Great Britain from 1708 to 1801 and of the Parliament of the United Kingdom from 1801 to 1918, representing the county of Kincardineshire, minus the parliamentary burgh of Inverbervie.