Well for all you folks that have asked over the years i have prepaired an illistrated cleaning method i use. This turtle weighed almost exactly 20lbs. Lets begin. First the turtle needs to be rendered (safe) for handeling. I shot him directly in the head with a .22 cal rifle a couple times and removed the head with an ax. This will heep you with your fingers. Next you need to remove the feet. A snapping turtle can and will continue to move its tail and legs all the way through this cleaning method, this will heep you from being scratched. I removed them by pulling the feet over a peice of wood and cutting off with a blow from a large cleaver. Now begin with a good sharp knife. You may even need to sharpen during process. Turtle skin is like trying to cut leather. Start by placing the turtle on its back. Poke knife right next to the breast plate. Begin cutting around it as close as you can. Immediatly you will begin to see the protien rich red meat. Cut the skin loose all the way around this breast plate. (shown in the picture below.) Now you need to cut the breast plate from the shell. There is a seperation between them and a knife can cut between this or tap it through on the back of the knife with a hammer. Complete this step on both sides. Now you need to fillet this plate off the turtle. Take your knife and slice along this plate from one side to the other untill it lifts up. (shown in the picture below. Complete this process untill the plate comes free from the meat. slice as close to the plate as possible. This is the meat you are eating so any meat on the plate is just less for the table. The picture below shows the plate removed. Now that this is off it needs to be skinned. Cut the skin on the front down the center of the neck all the way to where the head was removed. Shown below in the picture. Start by taking the skin in your fingers and skinning down toward the shell. This is like skinning a deer. Pull on the skin and slice between it and the meat. As you do this you should come to the hole where the foot was removed. This can be seen in the picture below. As you get past this area where the foot was begin cutting the skin from the shell under this area. work your way all the way around untill the skin is completly removed from this leg 1/4. illistrated below. Complete this step on both sides. In the pic below you can see the skin hanging from the top of the neck. This is where you should be after skinning both front leg 1/4's. Now you need to cut skin from shell under neck and skin all the way off. Now you should be ready to remove the front meat from the turtle. 3 main peices. The neck/ The right and left legs thighs. These I will seperate later. They are large. You will see some bright yellow blobs suspended in a whiteish gel. This is normal. Its fat. This can be pulled free at any time. It should now be skin free on the front. Now you can seperate the meat. there are two bones that are visable on the front shoulder area. The picture shows one being lifted up. Lift this up on one side and begin cutting right along the inside of the shell. this section has a bone that goes back to the shell and as you slice free from the shell you will hit this area with the knife. To remove from shell simply get your knife into the joint where ti connects to the shell and pry up and loose with knife or twist to seperate and continue to cut untill the meat comes free from the shell. In the pic above you will see how im cutting the meat loose from the shell. Work this around to the neck and cut free.