I went fishing today at a new fishing hole. It's actually a feeder creek that flows into the river that I often fish. I was using cut bream and immediately caught a very large common snapping turtle. My wife took a picture with her phone but I don't know if I can download it. I wasn't prepared to handle this monster so I cut the line after the photo was taken. Later I caught another one, this one went maybe 12-15#. I had read that turtle was good eating so I decided to keep it. I consulted the experts here on the BOC by looking up old posts about cleaning and preparing turtles. The info was good but my execution was terrible. I cut the head off and bled it good. I par-boiled the whole thing, removed the bottom part of the shell, took the front legs and neck off in one piece, and the rear legs and tail off in one piece as well, so far so good. This is where my success ends. I had a terrible time trying to get the meat off of the bones. I'm not familiar at all with the skeletal structure or muscle structure; the muscles were "flexing" as I was cutting them, and I ended up butchering the thing badly. I did cook some of the neck meat and thigh? and it was delicious. I expected a muddy or gamy taste but it was pleasantly mild. I was able to get enough meat for maybe one meal for the family but I wasted too much of the animal. The meat was so good I'd like to keep a few turtles in the future, but I don't want to kill one only to waste most of it. If anyone could help I'd appreciate it.