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| HOW TO BONE A TURKEY | |||||||
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| 1. Put the turkey, breast side
down, on a work surface with the wing end away from you. With a
sharp knife cut through the skin in a line along the backbone.
2. Working with one side of the turkey at a time, keeping the knife as close to the bone as possible cut and scrape the meat free from the central bone structure. Locate the wing joint and cut it and the surrounding white tendons to free it from the central bone structure. 3. With your thumb press down on the thigh join to dislodge it and with the knife cut it and the surrounding tendons to free it from the central bone structure. 4. Continue to cut and scrape the meat from the bones, being careful not to cut the skin when separating the breast meat from the bone. Bone the other side of the turkey in the same manner until the central bone structure is completely exposed except for a thin seam along the breastbone. 5. Holding the central bone structure up, cut the remaining breast section free from the bones, cutting into the cartilage slightly to keep from breaking the skin. 6. With the turkey spread open before you grasp the exposed ends of the wings (a clean pair of pliers comes in very handy here) and pull them out tuning the wings inside out. Cut the bones at the last joint leaving the bones in the wing tips. 7. Grasping the end of the leg bones push them in through your closed hand exposing the inside joint end. Now grasp this and pull the legs inside out removing the bone and cartilage completely. Push the legs right way out with your finger and tie off the small open end. |
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