How to Debone a Turkey
Boned turkey makes carving difficult. Therefore, it is best if you get your turkey deboned. Normally, your butcher will do this for you, but you too can debone a turkey at home, if you follow the steps mentioned below.
Equipments:
- Kitchen shears or 7-8 inch boning knife
- Cutting board
Instructions:
- Remove the giblet and neck of the turkey.
- With the help of the kitchen shears or the boning knife, cut the backbone of the turkey. You may preserve the backbone, as well as the giblet and neck for the turkey stock.
- Use your boning knife to carve the right side of the turkey’s ribcage. However, take care not to cut through the backside of the breast skin.
- Remove the wing joint from the breastbone of the turkey, and make a cut that goes through its cartilage.
- Move your boning knife around the wishbone. This will separate the meat from the ribs right till the thigh joints. Make sure the knife does not go through the skin that connects the two breast halves.
- Take hold of the leg, and find the spot where the thigh joint connects to the breast of the turkey. Press your thumb on the joint, and pull the bottom of the leg forward.
- Carve the meat from the top of the thigh flat bone, and remove the bone as well.
- Remove the meat from the upper thigh bone of the turkey. But make sure that the skin stays there. Remove the upper thigh bone by cutting through the cartilage.
- Remove the second leg in the same manner as that of the first leg.
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