Try to observe travel patterns from afar. Plan your setup where the birds will be, whether it's in the open or the woods.
2. When hunting with decoys, put them out at 10-15 yards from your set up and 5-10 if your bow hunting in a blind.
3. Have a bunch of different calls with you ( push/pull, slate, box and mouth )
4. Keep your calling soft and low when the birds get close with soft purrs and cuts.
5. Face your decoy away from the direction you expect the turkey to come ( facing you ). He will work his way around
to face the decoy, presenting you with a good shot.
6. Set up in the shade, turkeys are looking for movement and unnatural shine.
7. Do not over call.
8. Check your camo to make sure it is not faded as it will not be as effective.
9. During rains, low green grass fields and open areas are your best bet.
10. The third day in a row of nice weather days always seem to be good for turkey hunting.
11. 20k winds or greater, the birds will be out in the fields and open areas.
12. Turkeys will seek out the leeward or low sides of a field for shelter on very windy days.
13. Most turkeys are killed between the hours of 9a.m. and 2p.m.
14. Learn the lay of the land you are going to hunt. Log all turkey sign such as dusting areas, strut zones.
Drag marks indicate a stut zone. J-hooked droppings are left by the males. A lot of wing feathers at the base of a tree
indicates a roosting site.
15. Just like deer, turkeys will pattern you if they see you walking around.
I pluck them. Its worth the work. To take some of the chore out of it, here's what you do.
First, cut off the beard and tail if you wish to save them. Then scald the bird to loosen its feathers. Add 1 tablespoon of dishwashing soap to 2 or 3 gallons of boiling water. Hold the turkey by its legs over a large tub, and pour the boiling water over the carcass, a little at a time. When the tub has enough water in it , dip the carcuss and let the water work into the all the dry areas - BUT don't allow the bird to sit in the water because obviously you don't want to cook it yet :D. Test by pulling on the wing feathers, which are hardest to remove. If they easily pull out, the entire bird is ready to pluck. Pluck only a few feathers at a time to avoid tearing the skin. After plucking, cut off the lower legs, the head and the neck. DO NOT REMOVE THE EXCESS FATTY BREAST TISSUE, common in adult gobblers, this fat helps keep the bird moist while cooking.
The last couple of times we have roasted the turkeys with delicious results. If you plan to smoke the bird, which I would like to try, pluck the rather then skin it. Apparently plucking gives better results.