Here are my steps for butchering and breaking down a turkey. One major tip throughout the process is don't cut through bone. If you hit any bones, stop and investigate. All the parts of the turkey are connected using a socket joint or tendon and that is what you want to find to make your job a lot easier (and to preserve as much meat and skin as possible). If you get stuck, it helps to move the wing and leg parts like a turkey would so you can better see where the joints connect.
- Put the whole turkey in its packaging on a roasting or large tray with sides and put in the fridge to thaw. If frozen solid it could take 4-5 days to thaw (one day per every 5 lbs is the rule of thumb).
- When ready to butcher, take the turkey out of the fridge. Remove the packaging in the sink to let the fluids run out. Remove the neck and packet of innards.
- Place the turkey on a cutting board near the sink so you can clean up and throw parts in the sink or trash as needed.
- With the breast side up, cut away the skin between the thigh and breast. Follow the thigh line and cut the skin closest to the thigh. Do not cut any meat part yet. Just keep cutting the skin up and down the thigh until you can freely move the thigh.
- Grab the leg and thigh and pull it back towards the board until the hip joint pops out.
- While holding the leg up and the rest of the bird dangling on the board, cut the meat from the top of the thigh, through that joint (between the bones), and down to the base. Be sure to hug the knife close to the backbone to get the most meat.
- To separate the leg from the thigh, flip it skin side down and look for the line of fat between the joint. This is an indication of where the joint is but it isn't exact. It is actually just to the leg side of that line. Cut there following the side of the line and hopefully you'll hit the joint. If not, place your knife tip in the joint area and make small cuts to see where you missed. Find it then cut all the way through.
- For the wing, hold it up in the air and let the rest of the bird rest on the board. Start but cutting the skin in the armpit area between the wing and the breast closest to the breast. Make small cuts in the meat where it connects to expose the ball socket bone. The joint is below that socket even deeper into the breast. Cut through the joint and then the connecting meat around it until the wing separates.
- To separate the wings into the three parts, start by separating the upper wing from the mid wing. Make a V with the parts and cut the skin between the two parts to expose the meat and joint. With the skin side down, follow the upper wing bone line to where it meets the mid wing. Cut just to the side of it closest to the mid wing and hopefully you'll hit the joint. If not, make small cuts near the bone to figure out where you missed.
- To separate the wing tip from the mid section, again make a V with the parts and cut the skin at that angle and then try to cut through the joint right between the bones. If you hit bone, keep making small cuts and move the bone to find the joint. Don't try to pop the joint because there are too many connective tissues in that area so it is difficult to do.
- Now remove the backbone from the breast by cutting through the ribs closest to the breast side. Go all the way down until you hit thicker bones. The bones don't move so it may be difficult to expose the joints. They are there if you keep trying, but this is also a part where you can whack your knife through bone to separate the backbone from the breast. Be careful handling the cut rib bones because they are sharp and can cut you.
- Now it's time to separate the breasts from the breast bone. Find the breast plate and cut on one side of it. Making small incisions a bit at a time, gently follow the curve of the breast bone trying to remove as much breast meat as possible. Cut all the way to the two ends trying to hug the bones until the breast separates. I keep the two parts of the breast in tact as one unit. Follow the same steps for the other breast.
- Now you should have all your pieces ready for my Epically Fast and Delicious Roasted Turkey.
- I like to break down the backbone and breast bone into smaller segments. For the backbone, bend it back and find the weak point of the spine. It should be easy to cut through that part. For the breast bone, separate the rib bones by bending them back to expose the joints and cutting through those joints. Be careful, the exposed bones can cut you.
- One final step is to wash all the turkey parts you plan to serve and pat them dry with paper towels. Also, make sure your tray or roasting pan is dry. This helps for the seasoning and cooking process. Place all the parts back on the tray or roasting pan, cover with plastic wrap, and refrigerate until ready for the next step.
- For the parts you don't plan to serve, add to your stock pot and use follow the steps for my Thanksgiving Turkey Stock.
Inspiration
- https://youtu.be/WOtGuNI26Ws
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