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Step 11Boning the Turkey (Part III)
Keep the turkey with its breast facing down, and repeat the procedure for the other side of the bird. After you have finished both sides, remove the carcass.
Now we remove the thighbone and leg bone from each side -- again be very careful to avoid puncturing the skin! Use your hammer to break the leg bone completely from about 2 inches from the tip of the leg. Feel the ends of the bone with your hands to make sure you have a clean break. You will leave the tip of the bone in, but remove the leg bone and thighbone in one piece. Again using the tip of the knife, cut and tease the meat away from around the thighbone.
Now while holding the thighbone with one hand, cut the meat away from around the leg-thigh joint. Do not cut through the leg-thigh joint. Scrape the meat away from the leg bone with the knife, and remove the leg-thigh bone. Use your hands to remove as many pin bones from the leg meat.
Now push the tip of the leg bone back into the meat so that the skin is on the outside again. Place the de-boned turkey on a large sheet pan. If you have already de-boned the chicken and duck, you can immediately begin construction of the turducken. Otherwise place the turkey in the refrigerator while you work on the other two birds.
Save the bones and neck for the stock.
Now we remove the thighbone and leg bone from each side -- again be very careful to avoid puncturing the skin! Use your hammer to break the leg bone completely from about 2 inches from the tip of the leg. Feel the ends of the bone with your hands to make sure you have a clean break. You will leave the tip of the bone in, but remove the leg bone and thighbone in one piece. Again using the tip of the knife, cut and tease the meat away from around the thighbone.
Now while holding the thighbone with one hand, cut the meat away from around the leg-thigh joint. Do not cut through the leg-thigh joint. Scrape the meat away from the leg bone with the knife, and remove the leg-thigh bone. Use your hands to remove as many pin bones from the leg meat.
Now push the tip of the leg bone back into the meat so that the skin is on the outside again. Place the de-boned turkey on a large sheet pan. If you have already de-boned the chicken and duck, you can immediately begin construction of the turducken. Otherwise place the turkey in the refrigerator while you work on the other two birds.
Save the bones and neck for the stock.
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