Deer:

• Do not slice ear to insert tag, use a safety pin to attach the tag.
• When skinning, make no cuts past front shoulder.
• Leave approximately 8” of neck meat – do not skin to jaw.
• Bring head and whole hide with you.
• Don’t let head and hide sit for a long period.  Bring it to me as soon as possible to prevent spoilage
• When dragging your trophy, be mindful to keep shoulders off of ground to prevent drag marks.

Turkey:

• After bird is down, get to it as soon as possible.  Don’t let it flop on the ground.  Don’t try to step on head.  Try to grab each leg, hold arms out and let flap until done.  (Don’t get spurred!) This will prevent feather damage.
• There is no need to gut a turkey if you can get it to me soon.  If not, place in a fridge or freezer until you can bring it. 
• If at all possible, avoid getting bird wet.
• Try to keep blood off of feathers.  Turkey blood is bad for feathers.
• Be careful when carrying turkey out of woods.  If you must sling bird over shoulder, watch so leg feathers don’t rub or get pulled off.