I’ve never heard a good argument for this, beyond the fact that it saves time in the field. This is the usual perspective of hunters who simply “breast-out” their game birds, a term for just filleting away the breast meat and discarding the smaller, more difficult to use wings, legs, and thighs. That’s because these hunters have no intention of salvaging the organs or cooking with the whole carcass, so a little internal spoilage is of no concern to them.
Not only do I generally dislike the practice of breasting birds from a culinary standpoint, I hate the practice of discarding usable meat and organs from an ethical standpoint. And while you can get away with leaving the guts in a bird for a day or two without having them rot, I don’t like to risk it. That’s why I try to gut all of my game birds within an hour or two of killing them – even sooner in hot weather.
When it comes to butchering, many of the procedures that you use on one class of birds can be used on another. Beyond issues of size, there is honestly very little difference between how I handle a quail and a turkey. Keep this in mind as you study the following pages; what you see in one place can adapted for use somewhere else.