The advantages to knowing how to break down poultry are many. Not the least of which is the remaining bones with which to make flavorful and healthy stock. It’s not hard to do. (I know, easy for me to say as I do these things for a living, but really this whole breaking down process took longer to post than it did to do. A LOT longer.)
Begin with a 12 to 14 pound turkey which will feed at least as many people. It should be fresh (or fully defrosted before you begin).
As you hover over each photo, the step by step instructions will magically appear. You can turn off the autoviewer screen if you wish by clicking in the lower right corner of the pop up window.
Save the breast and either brine and roast it or stuff it.
Annie
Give it a shot – you can do it!
Email this • Share on Facebook • Twitter • Digg This! • Save to del.icio.us • Stumble It!
3 Comments
Turkey Stock « Artichokes and Asparagus
November 18, 2009 at 5:46 pm[…] the bones from a turkey that you either break down yourself or ask a butcher to save them for you. Use the carcass, neck and giblets (those squishy things […]
Easy Turkey Meals – Happy Thanksgiving to ALL « At Home And At Sea
November 16, 2010 at 12:33 pm[…] Galantine (a breast rolled and stuffed), Turkey Stock is a helpful recipe after the main event and Breaking Down a Whole Turkey is a skill that every cook could have up their sleeve. I hope that one or more of these recipes […]
Thanksgiving Menu – Get Your Creative On « At Home And At Sea
November 18, 2012 at 10:37 am[…] Confit Turkey Gallentine Turkey Stock Breaking Down a Whole Turkey Thai Turkey and Cauliflower Soup Cranberry Syrup Cumberland […]