Turducken? I want to serve one and would love to make it myself, how hard will it be? ?!
I am thinking I want to try to make a Turducken on my own, found a few websites with step by step instructions that are all a bit daunting!. Before I crack and drop the 85 bucks and just buy one has anybody ever done one of these on their own!? How hard is it!? One site says you can just "simply debone" a turkey a duck and a chicken and just put them together!. How "simply" can poultry be deboned!? Any tips!?Www@FoodAQ@Com
Answers:
http://www!.mahalo!.com/How_to_Make_Turduc!.!.!.
Step by step instructions!. Plus different stuffing recipes to choose from!.
I have heard it is easier to have a butcher prepare the game for you so all you have to do is wrap and stuff!.
How to Make Turducken
Make this Thanksgiving a memorable one and cook a turducken!. It takes time and money, but How to Make Turducken will guide you through the rigorous process!.
The chicken is stuffed inside of the duck, which is stuffed inside of the turkey!. In between each bird is a layer of stuffing, creating a strata of meat and stuffing that you will be able to slice right through!.
* The turducken is Cajun in origin and although there is no documented proof of its genesis, the turducken has been traced to Hebert's Specialty Meats in Maurice, Louisiana who has been selling turduckens since 1985!.
Step 1: Getting Started
* Before you start salivating, understand that making a turducken is a serious undertaking!. It will take you almost an entire day to prepare and cook the turducken, but if you pull it off successfully, you will be a Thanksgiving legend!.
* There are many factors to take into account when planning out your turducken!. Because turduckens take such a long time to prepare, it is a good idea to enlist help!. If possible, have your friends make the stuffing so you can focus on de-boning the birds!. If you are in it all by yourself, use the day before you serve the turducken for de-boning the fowl and for making the stuffing!.
* Once you have prepared the birds and the stuffing, allow eight hours to cook the turducken, with one hour for it to cool!. That's why it is wise to prepare the turducken the day before you cook it!.
Step 2: Basic Ingredients and Equipment
* The size of the turkey, chicken and duck depend on how many people you intend to feed!. Most turducken recipes serve approximately 20-30 people!. If you aren't feeding that many people, you can use smaller fowl, or eat turducken leftovers for the foreseeable future!. This turducken recipe will be based on 26 servings!.
Fowl
* 1 turkey, 17-22 pounds
* 1 duck, 5-6 pounds
* 1 chicken, 3-4 pounds
Equipment
* Keeping each bird separate and chilled is recommended!. The more a bird sits at room temperature and is exposed to other foods, it increases the chances of acquiring a foodbourne disease!. Separate baking pans, Tupperware containers and plastic wrap/aluminum foil will be necessary to keep your food safe!.
* You will need the following:
* 3 baking sheets (1 for each bird)
* 3 sealable containers for the stuffing
* 1 mixing bowl
* 3 metal or bamboo skewers
* 1 15" x 11" baking pan
* 1 15" x 11" baking pan, 2 1/2" deep
* Boning knife 4"-6" blade
* Cutting board
* Antibacterial soap
* Aluminum foil
* Plastic Wrap
* Large skillet
* Functioning refrigerator thermometer
* Functioning oven thermometer
* Meat thermometer
* Plastic turkey bags
Storage
1!. Clear out room in your refrigerator for the three baking sheets that hold the birds!. The sheet that holds the turkey will be bigger than the baking sheets that hold the chicken and duck!. Make room for the three containers of stuffing!.
2!. After you purchase your fowl, bring them directly home and refrigerate them immediately at no warmer than 40 degrees!.
3!. Store each bird separately in its own dish to prevent cross-contamination!. Use extra plastic bags to wrap the bird in so that excess fluids don't contaminate other food!.
4!. Store the fowl for no more than two days before you use them!.
5!. Wash your hands in warm, soapy water before and after you handle the poultry!. also wash your knife, cutting board and other utensils that have handled the raw birds!.
* In addition to the fowl, you will have to make three types of stuffing and gravy!. Because the types of stuffing that can be used vary based on one's taste, there are several stuffing recipes listed in the next step that are ideal for the turducken!.
Step 3: Prepare the Stuffing
* What would a Thanksgiving turkey be without stuffing!? What would a turducken be without three different types of stuffing!? In the case of the turducken, stuffing isn't just the filler, it's the glue that holds the three birds together!. And, who can argue against three different kinds of stuffing!?
* Tip: Prepare the stuffing before you handle the fowl!. This reduces the risk of contamination and allows the stuffing to cool!.
* Cornbread stuffing is the only real constant among turducken dressings!. Shrimp stuffing is also a common dressing, but the third stuffing usually varies!. Because of this, we will include a basic Thanksgiving stuffing!. Other popular dressings include, andouille sausage, Cajun rice and oyster!.
Step 4: De-bone the Birds
* De-boning is a necessary step in preparing the turducken!. Most people have never de-boned a bird before so make sure your knife is sharp enough and that you adhere to the USDA's Poultry Preparation checklist to make sure that you avoid foodbourne illnesses!.
De-boning your turkey
* Before you de-bone your turkey, it is good to understand the concept of a boneless bird!. Basically, you want to cut the turkey down the middle of its back and open it up so that it's rolled out flat!. You're not only cutting the bones away from the meat, but you're cutting through some of the joints to remove the bones entirely!. All of this must be done while keeping the meat attached to the skin!. Fabulous Foods has pictures of the de-boning process in case you get confused along the way!.
* The only bones you will leave in the turkey are the tip ends of each leg bone and the first two joints of each wing!. The bones you will be removing are the upper wing and leg bone's, back and rib cage!. De-bone one side at a time and remember, de-boning a turkey will take some time so allow yourself plenty!.
1!. Wash the bird thoroughly before boning!.
2!. Keep as much of the skin intact as possible!.
3!. Place the turkey on its stomach and make an incision through the skin and meat down the length of its spine from neck to tail!.
4!. When cutting the bone away from the meat, make sure that the meat stays attached to the skin!.
5!. Starting on one side, cut through the ball-and-socket joint (hip) and disconnect it from the rest of the turkey!.
6!. Very carefully, cut the meat away from the thigh bone, from the hip joint to the next joint!.
7!. Remove the thigh bone by cutting through the hip joint!.
8!. Now that you have de-boned the hip, use the same method on the shoulder!.
9!. Cut through the shoulder joint and separate the wing from the rest of the turkey!.
10!. Very carefully, cut the meat away from the wing bone, from the shoulder to the next joint!.
11!. Remove the upper wing bone by cutting through the second and third joints!.
12!. Once the hip and wing bones have been removed, start teasing the meat away from the rib cage but don't remove just yet!. Continue to separate the skin away from the breastbone!.
13!. Move to the other side of the turkey and remove the thigh bone and upper wing bone!. Now you can finish scraping the meat away from the rib cage and breastbone!.
14!. Detach the breastbone and rib cage!. Now you should have a de-boned turkey that is ready to be stuffed!
De-boning your chicken and duck
* When de-boning the chicken and duck, you will be following the same procedures as the turkey!. The only difference is that you will be removing all of the bones!. These steps will walk you through the rest of the boning process!.
1!. With the duck/chicken on its breast, make the same cuts and remove the same bones as the turkey!.
2!. Cut the meat away from the thigh and remove the bone!.
3!. When you get to each wing, cut and remove the first two joints leaving the drumstick!. Once you have cut the meat away from the drumstick, remove the bone!.
4!. Remove and excess fat and trim the skin from the neck area!. Use some of the extra skin for the gravy!.
* Now you should have three de-boned birds ready for stuffing!.
* Tip: Be very careful while cutting that you don't puncture the skin!.
Step 5: Assembling the Turducken
* Now that you have your fowl de-boned and your stuffing prepared, you are ready to assemble your turducken!. Each bird will need its own baking sheet and will have to be refrigerated once stuffed!.
Stuffing the birds
1!. Take one of your baking sheets and lay the turkey skin down, making sure that you are exposing as much meat as possible!.
2!. Stuff each leg cavity with the cornbread dressing!. Stuff the dressing in with your fingers, but not too tight!.
3!. Stuff each wing cavity with the cornbread dressing and like the leg, don't stuff the wing too tight!.
4!. Add enough cornbread stuffing to cover the entire turkey cavity by 3/4"!.
5!. Cover and refrigerate the turkey and extra stuffing!.
6!. While in the refrigerator, take the duck and your second stuffing and stuff it the exact same way you stuffed the turkey!. This time, cover the duck with 1/2" of stuffing!.
7!. Cover the duck and the stuffing and place both back into the refrigerator!.
8!. Take out the chicken and your third stuffing and cover the chicken with 1/2" of stuffing!. Leave the stuffed chicken out, but place the stuffing back into the refrigerator!.
Building the turducken
* All that is left is to wrap each bird inside each other!. You will need the three skewers!.
1!. Take one side of the chicken and roll it toward the center!. Do the same with the other side so that it now resembles a chicken!. If it won't hold together, use a skewer to attach both sides!.
2!. Take the chicken and plWww@FoodAQ@Com
Step by step instructions!. Plus different stuffing recipes to choose from!.
I have heard it is easier to have a butcher prepare the game for you so all you have to do is wrap and stuff!.
How to Make Turducken
Make this Thanksgiving a memorable one and cook a turducken!. It takes time and money, but How to Make Turducken will guide you through the rigorous process!.
The chicken is stuffed inside of the duck, which is stuffed inside of the turkey!. In between each bird is a layer of stuffing, creating a strata of meat and stuffing that you will be able to slice right through!.
* The turducken is Cajun in origin and although there is no documented proof of its genesis, the turducken has been traced to Hebert's Specialty Meats in Maurice, Louisiana who has been selling turduckens since 1985!.
Step 1: Getting Started
* Before you start salivating, understand that making a turducken is a serious undertaking!. It will take you almost an entire day to prepare and cook the turducken, but if you pull it off successfully, you will be a Thanksgiving legend!.
* There are many factors to take into account when planning out your turducken!. Because turduckens take such a long time to prepare, it is a good idea to enlist help!. If possible, have your friends make the stuffing so you can focus on de-boning the birds!. If you are in it all by yourself, use the day before you serve the turducken for de-boning the fowl and for making the stuffing!.
* Once you have prepared the birds and the stuffing, allow eight hours to cook the turducken, with one hour for it to cool!. That's why it is wise to prepare the turducken the day before you cook it!.
Step 2: Basic Ingredients and Equipment
* The size of the turkey, chicken and duck depend on how many people you intend to feed!. Most turducken recipes serve approximately 20-30 people!. If you aren't feeding that many people, you can use smaller fowl, or eat turducken leftovers for the foreseeable future!. This turducken recipe will be based on 26 servings!.
Fowl
* 1 turkey, 17-22 pounds
* 1 duck, 5-6 pounds
* 1 chicken, 3-4 pounds
Equipment
* Keeping each bird separate and chilled is recommended!. The more a bird sits at room temperature and is exposed to other foods, it increases the chances of acquiring a foodbourne disease!. Separate baking pans, Tupperware containers and plastic wrap/aluminum foil will be necessary to keep your food safe!.
* You will need the following:
* 3 baking sheets (1 for each bird)
* 3 sealable containers for the stuffing
* 1 mixing bowl
* 3 metal or bamboo skewers
* 1 15" x 11" baking pan
* 1 15" x 11" baking pan, 2 1/2" deep
* Boning knife 4"-6" blade
* Cutting board
* Antibacterial soap
* Aluminum foil
* Plastic Wrap
* Large skillet
* Functioning refrigerator thermometer
* Functioning oven thermometer
* Meat thermometer
* Plastic turkey bags
Storage
1!. Clear out room in your refrigerator for the three baking sheets that hold the birds!. The sheet that holds the turkey will be bigger than the baking sheets that hold the chicken and duck!. Make room for the three containers of stuffing!.
2!. After you purchase your fowl, bring them directly home and refrigerate them immediately at no warmer than 40 degrees!.
3!. Store each bird separately in its own dish to prevent cross-contamination!. Use extra plastic bags to wrap the bird in so that excess fluids don't contaminate other food!.
4!. Store the fowl for no more than two days before you use them!.
5!. Wash your hands in warm, soapy water before and after you handle the poultry!. also wash your knife, cutting board and other utensils that have handled the raw birds!.
* In addition to the fowl, you will have to make three types of stuffing and gravy!. Because the types of stuffing that can be used vary based on one's taste, there are several stuffing recipes listed in the next step that are ideal for the turducken!.
Step 3: Prepare the Stuffing
* What would a Thanksgiving turkey be without stuffing!? What would a turducken be without three different types of stuffing!? In the case of the turducken, stuffing isn't just the filler, it's the glue that holds the three birds together!. And, who can argue against three different kinds of stuffing!?
* Tip: Prepare the stuffing before you handle the fowl!. This reduces the risk of contamination and allows the stuffing to cool!.
* Cornbread stuffing is the only real constant among turducken dressings!. Shrimp stuffing is also a common dressing, but the third stuffing usually varies!. Because of this, we will include a basic Thanksgiving stuffing!. Other popular dressings include, andouille sausage, Cajun rice and oyster!.
Step 4: De-bone the Birds
* De-boning is a necessary step in preparing the turducken!. Most people have never de-boned a bird before so make sure your knife is sharp enough and that you adhere to the USDA's Poultry Preparation checklist to make sure that you avoid foodbourne illnesses!.
De-boning your turkey
* Before you de-bone your turkey, it is good to understand the concept of a boneless bird!. Basically, you want to cut the turkey down the middle of its back and open it up so that it's rolled out flat!. You're not only cutting the bones away from the meat, but you're cutting through some of the joints to remove the bones entirely!. All of this must be done while keeping the meat attached to the skin!. Fabulous Foods has pictures of the de-boning process in case you get confused along the way!.
* The only bones you will leave in the turkey are the tip ends of each leg bone and the first two joints of each wing!. The bones you will be removing are the upper wing and leg bone's, back and rib cage!. De-bone one side at a time and remember, de-boning a turkey will take some time so allow yourself plenty!.
1!. Wash the bird thoroughly before boning!.
2!. Keep as much of the skin intact as possible!.
3!. Place the turkey on its stomach and make an incision through the skin and meat down the length of its spine from neck to tail!.
4!. When cutting the bone away from the meat, make sure that the meat stays attached to the skin!.
5!. Starting on one side, cut through the ball-and-socket joint (hip) and disconnect it from the rest of the turkey!.
6!. Very carefully, cut the meat away from the thigh bone, from the hip joint to the next joint!.
7!. Remove the thigh bone by cutting through the hip joint!.
8!. Now that you have de-boned the hip, use the same method on the shoulder!.
9!. Cut through the shoulder joint and separate the wing from the rest of the turkey!.
10!. Very carefully, cut the meat away from the wing bone, from the shoulder to the next joint!.
11!. Remove the upper wing bone by cutting through the second and third joints!.
12!. Once the hip and wing bones have been removed, start teasing the meat away from the rib cage but don't remove just yet!. Continue to separate the skin away from the breastbone!.
13!. Move to the other side of the turkey and remove the thigh bone and upper wing bone!. Now you can finish scraping the meat away from the rib cage and breastbone!.
14!. Detach the breastbone and rib cage!. Now you should have a de-boned turkey that is ready to be stuffed!
De-boning your chicken and duck
* When de-boning the chicken and duck, you will be following the same procedures as the turkey!. The only difference is that you will be removing all of the bones!. These steps will walk you through the rest of the boning process!.
1!. With the duck/chicken on its breast, make the same cuts and remove the same bones as the turkey!.
2!. Cut the meat away from the thigh and remove the bone!.
3!. When you get to each wing, cut and remove the first two joints leaving the drumstick!. Once you have cut the meat away from the drumstick, remove the bone!.
4!. Remove and excess fat and trim the skin from the neck area!. Use some of the extra skin for the gravy!.
* Now you should have three de-boned birds ready for stuffing!.
* Tip: Be very careful while cutting that you don't puncture the skin!.
Step 5: Assembling the Turducken
* Now that you have your fowl de-boned and your stuffing prepared, you are ready to assemble your turducken!. Each bird will need its own baking sheet and will have to be refrigerated once stuffed!.
Stuffing the birds
1!. Take one of your baking sheets and lay the turkey skin down, making sure that you are exposing as much meat as possible!.
2!. Stuff each leg cavity with the cornbread dressing!. Stuff the dressing in with your fingers, but not too tight!.
3!. Stuff each wing cavity with the cornbread dressing and like the leg, don't stuff the wing too tight!.
4!. Add enough cornbread stuffing to cover the entire turkey cavity by 3/4"!.
5!. Cover and refrigerate the turkey and extra stuffing!.
6!. While in the refrigerator, take the duck and your second stuffing and stuff it the exact same way you stuffed the turkey!. This time, cover the duck with 1/2" of stuffing!.
7!. Cover the duck and the stuffing and place both back into the refrigerator!.
8!. Take out the chicken and your third stuffing and cover the chicken with 1/2" of stuffing!. Leave the stuffed chicken out, but place the stuffing back into the refrigerator!.
Building the turducken
* All that is left is to wrap each bird inside each other!. You will need the three skewers!.
1!. Take one side of the chicken and roll it toward the center!. Do the same with the other side so that it now resembles a chicken!. If it won't hold together, use a skewer to attach both sides!.
2!. Take the chicken and plWww@FoodAQ@Com
My opinion is: Deboning each bird so it comes out in one piece is difficult if you are not skilled in such!. That is the hard part!. Making the dressing and rolling them together is difficult, but in comparison to deboning the birds in one piece, it is easy!.
I suggest you run this down on the internet to get intense instructions!. Www@FoodAQ@Com
I suggest you run this down on the internet to get intense instructions!. Www@FoodAQ@Com
1!.
Paula Deen's:
http://www!.foodnetwork!.com/recipes/paula!.!.!.
2!.
http://www!.thesalmons!.org/lynn/turducken!.!.!.
Www@FoodAQ@Com
Paula Deen's:
http://www!.foodnetwork!.com/recipes/paula!.!.!.
2!.
http://www!.thesalmons!.org/lynn/turducken!.!.!.
Www@FoodAQ@Com
I have never done it but saw Paula Dean prepare a Turducken!. It looked pretty labor intensive!. But if you are patient and like cooking you probably could do it yourself!.Www@FoodAQ@Com
it is very labor intensive!. I make 3 to 4 a year!. Here's the recipe I use from Chef Paul!.
Chef Paul Prudhomme's
TURDUCKEN
It's a lot of fun to let your guests think you're serving them a regular holiday turkey!. When you start to carve the "turkey", they'll be quite surprised to see you cut right through its "bones"!
Since the Turducken takes about 12 hours to cook, you will need to plan your time wisely!. The quickest way is to get friends or family members to make the dressings (or, if you're on your own, you will need to make the three dressings the day before boning the fowl and assembling the Turducken)!.
Cover the dressings tightly, and refrigerate them for several hours so they will be well-chilled before you place them in the meat!. You can bone the meat (be sure to save the bones for stock) and assemble the Turducken the day before cooking -- and family or friends can have fun helping you with this, too! Keep the Turducken refrigerated until ready to cook!. Make the gravy after the Turducken comes out of the oven!.
To stuff the Turducken itself, you will need about 7 cups of the andouille dressing, about 4 cups of the cornbread dressing, and about 3 cups of the oyster dressing!. It's also nice to serve additional dressing from bowls at the table, so we've told you in the list of ingredients how many times to multiply each dressing recipe to have plenty extra!.
If you're inexperienced at boning fowl, start with the turkey; because of it's size, you can more easily see the bone structure!. After boning the turkey, the duck and the chicken will go much faster!. Remember, each time you do a Turducken it gets easier; it doesn't take magical cooking abilities, it just takes care!. What is magical is the way people eating your Turducken will feel about your food!
NOTE: If you're really inexperienced with boning fowl, and this is scaring you off from making the Turducken, have your butcher do it for you!. That's really the hardest part -- the rest is fun!
Ingredients for assembling the Turducken:
? 4 recipes Andoullie Smoked Sausage Dressing
? 2 recipes Cornbread Dressing
? 4 recipes Oyster Dressing
? One 20 to 25 pound turkey
? One 4 to 5 pound domestic duckling
? One 3 to 3-1/2 pound young chicken
? About 7 tablespoons Creole Seasoningor Chef Prudhomme's commercially packaged Cajun Poultry Magic seasoning
? 5 recipes Sweet potato Eggplant Gravy
Tools needed:
? One small hammer
? One 3-inch needle; a "packing" needle with a curved tip works well
? One 15x11 inch baking pan, at least 2-1/2 inches deep
? One pan, larger than the 15x11 pan, that the smaller pan will fit inside with room to spare
Make the three dressings, then refrigerate!.
Boning the fowl
It's helpful to keep the following in mind:
1!. Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip end of each leg bone and the first two joints of each wing!. You will end up with one piece of completely boneless duck meat, and one piece of completely boneless chicken meat!.
2!. Be careful not to pierce the skin except for the initial slits!. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as more dry!.
3!. Allow yourself plenty of time, especially if you're a beginner!. And even if you're experienced, approach the boning procedure with a gentle, careful touch -- the meat is not tough and you want to end up with as much of it as possible!.
4!. Bone one side of each bird -- either the left or the right -- before doing the other side!.
5!. Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife!. 6!. It's worth the time and effort!
To bone the turkey:
Place the turkey, breast down, on a flat surface!. Make an incision the entire length of the spine through the skin and flesh!. Starting from the neck end and using the tip of the knife, follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame!. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade!.
Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact!. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone!.
Cut through the ball-and-socket joint to release the thigh bone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with!. Continue teasing the meat away from the carcass until you reach the center front of the breast bone!. Then veryWww@FoodAQ@Com
Chef Paul Prudhomme's
TURDUCKEN
It's a lot of fun to let your guests think you're serving them a regular holiday turkey!. When you start to carve the "turkey", they'll be quite surprised to see you cut right through its "bones"!
Since the Turducken takes about 12 hours to cook, you will need to plan your time wisely!. The quickest way is to get friends or family members to make the dressings (or, if you're on your own, you will need to make the three dressings the day before boning the fowl and assembling the Turducken)!.
Cover the dressings tightly, and refrigerate them for several hours so they will be well-chilled before you place them in the meat!. You can bone the meat (be sure to save the bones for stock) and assemble the Turducken the day before cooking -- and family or friends can have fun helping you with this, too! Keep the Turducken refrigerated until ready to cook!. Make the gravy after the Turducken comes out of the oven!.
To stuff the Turducken itself, you will need about 7 cups of the andouille dressing, about 4 cups of the cornbread dressing, and about 3 cups of the oyster dressing!. It's also nice to serve additional dressing from bowls at the table, so we've told you in the list of ingredients how many times to multiply each dressing recipe to have plenty extra!.
If you're inexperienced at boning fowl, start with the turkey; because of it's size, you can more easily see the bone structure!. After boning the turkey, the duck and the chicken will go much faster!. Remember, each time you do a Turducken it gets easier; it doesn't take magical cooking abilities, it just takes care!. What is magical is the way people eating your Turducken will feel about your food!
NOTE: If you're really inexperienced with boning fowl, and this is scaring you off from making the Turducken, have your butcher do it for you!. That's really the hardest part -- the rest is fun!
Ingredients for assembling the Turducken:
? 4 recipes Andoullie Smoked Sausage Dressing
? 2 recipes Cornbread Dressing
? 4 recipes Oyster Dressing
? One 20 to 25 pound turkey
? One 4 to 5 pound domestic duckling
? One 3 to 3-1/2 pound young chicken
? About 7 tablespoons Creole Seasoningor Chef Prudhomme's commercially packaged Cajun Poultry Magic seasoning
? 5 recipes Sweet potato Eggplant Gravy
Tools needed:
? One small hammer
? One 3-inch needle; a "packing" needle with a curved tip works well
? One 15x11 inch baking pan, at least 2-1/2 inches deep
? One pan, larger than the 15x11 pan, that the smaller pan will fit inside with room to spare
Make the three dressings, then refrigerate!.
Boning the fowl
It's helpful to keep the following in mind:
1!. Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip end of each leg bone and the first two joints of each wing!. You will end up with one piece of completely boneless duck meat, and one piece of completely boneless chicken meat!.
2!. Be careful not to pierce the skin except for the initial slits!. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as more dry!.
3!. Allow yourself plenty of time, especially if you're a beginner!. And even if you're experienced, approach the boning procedure with a gentle, careful touch -- the meat is not tough and you want to end up with as much of it as possible!.
4!. Bone one side of each bird -- either the left or the right -- before doing the other side!.
5!. Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife!. 6!. It's worth the time and effort!
To bone the turkey:
Place the turkey, breast down, on a flat surface!. Make an incision the entire length of the spine through the skin and flesh!. Starting from the neck end and using the tip of the knife, follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame!. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade!.
Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact!. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone!.
Cut through the ball-and-socket joint to release the thigh bone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with!. Continue teasing the meat away from the carcass until you reach the center front of the breast bone!. Then veryWww@FoodAQ@Com