Use the pliers to snap the turtle's head off and allow it to bleed for about half an hour.
Roll the turtle onto its back and cut off its claws and feet. Next, cut the skin all the way around the shell and pull it off. Cut through the soft spots connecting the shell to the body and remove it.
Remove the entrails and the legs, as well as the neck. Remove as much meat as possible while leaving the meat on the bone. Rinse with cold water until thoroughly clean.