psycho_magnet

Turkey Part 2.

You've just separated the thigh....


Now follow the spine and ribs up to the neck, and repeat the procedure to pop the wing joint from the shoulder.



Follow the ribs up to the sternum, scooping the breast off. When cutting, glide along the bone pointing toward the carcass. This helps to avoid cutting through the meat or skin.



Next you loop around the sternum and repeat the steps to separate the thigh and wing from the other side. Sometimes I will go back to the spine, as I find it easier to landmark from there. You should be left with an intact carcass for soup.



Now go back to the thighs, and follow the bone to the joint of the femur and drumstick. Wiggle the bone to see where it articulates, and use your knife tip to pop that sucker off.



This will leave you with a boneless butterflied turkey. The reason we dont bone out the wings and drumsticks is it simply isn't worth the work and it helps presentation to leave them intact.

Flip the bird up, arranging it to look close to what it did before.



Tie your first string around horizontally, from wings to drumsticks. Now the bird is going to be slippery, and very mallable, so be gently and avoid tugging. Next, starting in the middle start tying loops vertically working your way outwards. The aim is a cylindrical shape.



( I just realized my turkey was rocking a birdie camel toe )

Then flip it upside down and make sure the loose skin is overlapped in case you want to stuff it.



If you stuff the turkey, cook it normally. If you don't knock off around 2lbs and adjust the cooking time accordingly. The best part is when it's done, the bird will keep this shape and only have bones in the wings and drumsticks. If it is stuffed, when you start slicing you have these stuffed medallions of turkey, it looks neat.

Sorry for the shitty pics, I was using my Iphone and cutting up a turkey. So any questions just fire away,

Till next time my Freaky Darlings.......