well i got a p,m, on how to clean turtles. instead of giving a long reply ill just tell how i do it here. first Q was he heard turtle meat was green. answer is no. snapping turtles are full of all kinds of meat like a chicken has white and dark. turtles have white and several grades of red. the neck alone has red and white mixed right in. i first pull the head out far enough to chop it off with a sharp hachet. let it crawl around a bit to bleed or hang it upside down. they will fight a long time so if there fresh killed be prepared for a struggle. i them take the hatchet and a hammer and place the hatchet against the plate on the underside of the shell where the top joins to the bottom. there is a soft joint. i smack the hatchet to cut through this joint on both sides. then with a real sharp(i resharpen between turtles, its like skinning a dinosaur) skinning knife i cut all the way around this bottokm plate and remove. then i start with the back legs sections. i don't nail them down cause i like to be able to move and turn them to make skinning easier though they will kick till thier cleaned and even jerk when thier out in salt water. i begin with one of the back leg sections where the skin was cut from the plate. cut all the way around the back legs. the skin that is where it joins the top of the shell. next is to select a leg and begin to pull the skin as ya slice it away from the meat. it will not just pull off by hand. it must be sliced as a deer must. slowly work it off the leg and cut it between the tail so it can be skinned right down to the foot. whn the skin is removed just past the joint at the foot cut it off at the joint with the hatchet. then lift the leg up and slice away from the top portion of the shell untill you have cut it to where the leg bone joins at the hip area. cut it at joint like chicken. then ya should have a leg quarter. (thigh and leg.) for smaller peices these may be sepperated at knee joint. simply do the same to the other side. then go to the tail. skin it down untill ya get to where the meat kind of just turns to bone. cut it to with hatchet. then lift tail meat section up. the backbone sttaghes through the shell so this is easily cut with a whack of the hatchet. then cut meat away from shell. that will atke care of the back section. removal of the guts now will help. then go to front. cut the skin away from top shell like the rear. then begin skinning a front leg and cut skin between the neck and skin to the feet and remove like the rear. then cut the meat off the top of shell like rear. cut front leg at joint. this piece will be a little smaller than the rear. repeate other side. then the neck can be shinned right off past where ya removed head. this also attaches by bone to the shell and can be cut with hatchet. then all ys should have now is the fairly clean shell. if its done right the shell will almost contain no trace of meat. now toss the shell. lmao. no do not toss it yet. its work but inside the back of shell ya will notice the spine runs down center and there appears to be what looks like two rows of windows with a sort of membrane over them. these are ribs. cut all them out at the spine an as far as ya can where the form into the shell itself. remove all these on both sides. under these there is a strip of pure white meat.(backstraps) and are very tasty treats. well its been an hour or so on the first one but they get easier as ya learn. now you are really done. i do this at a small ford a few miles ous side of town where water runs over the concrete so i can wash up and toss the scraps in the weeds for the cyoteyes. now place the meat into a bowl of salt water in the fridge over night before cooking or freezing. thats how i do mine. right on my tailgate.