How to butcher a turkey at home and save a ton of money

keelbilled toucan (Ramphastos sulfuratus)

Remove Wings. To remove the turkey wings, flex one of the wings forward and run a knife between the wing joint and breast. Make small sweeping cuts until wing releases. If you hit bone, stop and reposition the wing. Pull it out a bit farther so you can cut where the joint meets the socket. Repeat with the second wing.

FileKeelbilled Toucan (7422589178).jpg Wikimedia Commons

Heat your oven to 450°F. Add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450°F for 30 minutes, then lower the temperature to 400°F. For larger birds, start at 425°F degrees and lower it to 375°F.

Keelbilled Toucan Taken in Costa Rica. Andy Morffew Flickr

This stylised bird skeleton highlights the keel bone. A keel or carina (pl.: carinae) in bird anatomy is an extension of the sternum (breastbone) which runs axially along the midline of the sternum and extends outward, perpendicular to the plane of the ribs.The keel provides an anchor to which a bird's wing muscles attach, thereby providing adequate leverage for flight.

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The keel bone is a long, flat bone that provides support for the turkey's breast muscles. It plays a crucial role in the turkey's ability to fly and maintain balance. Understanding the bones in different parts of a turkey's body gives us a deeper appreciation for the complexity and functionality of its skeletal system.

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Step 4: Crack the Keel. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over. Step 5: Flatten the Bird. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way. Step 6: Tuck the Wings Under

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Instructions. Remove the neck and giblets from your turkey and pat it dry with paper towels. Then place it breast side down on your cutting board. Using poultry shears, cut alongside one side of the backbone from the tail to the neck, repeat on the other side, and remove the backbone.

Preventing keel bone damage Poultry World

Grab your knife and pick a leg. Gently slice through the skin between the leg joint and the body while simultaneously pulling the leg away from the carcass. As you pull, you'll see the natural seam between the leg and the body open up. That seam will guide your knife right around the thigh bone until it pops right out.

Keel bone damage in poultry layers explored Poultry World

Remove the breasts: Slice down on either side of keel bone (a turkey's breastbone) exposing the keel bone and peel the breast from the bone, so it peels right off in one piece. Set on your cutting board to cut. Tip: Save the carcass for a rich turkey stock. 4. Separate the leg from the thigh: Separate the drumstick from the thigh by cutting.

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Turkey: Keel Bone Cartilage Removal: Whizard® Series II Trimmers are the latest generation of tools from Bettcher Industries, the trimming technology pioneer.

FileSharPei bone mouth.JPG Wikimedia Commons

Then turn your knife flat and insert the tip of your knife underneath the bone at the center, cutting away from you to free the bone. Pull the bone to remove. Step 7: Portion the leg meat

Keelbilled Toucan Taken in Costa Rica. Andy Morffew Flickr

Removing the keel bone from a turkey is a delicate process that requires precision and care. It is typically done when preparing the bird for specific cuts or dishes, such as a bone-in turkey breast. The best method for removing the keel bone is to carefully separate it from the surrounding tissue using a sharp knife, being mindful of the bone.

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4. Optional: split the keel bone. This helps the turkey lie flatter. Working from the inside of the turkey and starting at the neck end, use a sharp knife to cut through the membrane and split the triangular keel bone that joins the two sides of the breast. (If you can't cut through it, skip this part — the turkey will still be reasonably.

Allow the keel bone to rest on your palm and forearm. Chicken Chick

Place the turkey breast with the skin-side down on a plastic cutting board. Position the pointed end so it is facing away from you. Be sure that you have plenty of elbow room around your cutting board to work. 2. Make a center slice. Make a cut down the center of the breast all the way down to the bone.

Turkey Head Free Stock Photo Public Domain Pictures

Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan. Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic. Roast until temperature in the thickest part of the thigh registers 175°F, 70 to 80 minutes.

How to butcher a turkey at home and save a ton of money

Dry Brine. Set a wire rack in a baking sheet. Combine salt, sugar, pepper, 2 tablespoons thyme, and 1 tablespoon rosemary. Rub dry brine all over turkey skin. Place on wire rack in sheet pan. Transfer to refrigerator for 18-24 hours. (No longer than 24 hours.) Heat oven to 325°F with rack set in middle position.

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Score the keel bone with a sharp knife and turn turkey breast-side up. Press down firmly until the keel bone separates and breast flattens. Cover entire turkey with Spice rub and arrange in a roasting pan. Cook for 30 minutes, then reduce heat to 350 degrees F (180 C, Gas Mark 4). Continue cooking until internal temperature in the thickest part.