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Step 3Boning Tips
Here are some tips for removing the bones from the three birds:
1. The turkey will be completely boned except for the tip end of each leg, and the first two joints of each wing. The duck and chicken will be completely boned. Each bird will be effectively one large piece of meat.
2. Except for the initial cuts, avoid slicing through the turkey skin, Not only are slits unsightly, they can grow bigger during cooking and dry out your turducken.
3. Give yourself plenty of time to de-bone the fowl. You want to end up with as much meat as possible in the final end-products.
4. De-bone one side, left or right, of each bird before proceeding to the other side.
5. Use mainly the tip of a very sharp knife. Keep the knife close to the bone to minimize injuries (god forbid!) and to ensure you end up with maximum meat in the boned birds.
1. The turkey will be completely boned except for the tip end of each leg, and the first two joints of each wing. The duck and chicken will be completely boned. Each bird will be effectively one large piece of meat.
2. Except for the initial cuts, avoid slicing through the turkey skin, Not only are slits unsightly, they can grow bigger during cooking and dry out your turducken.
3. Give yourself plenty of time to de-bone the fowl. You want to end up with as much meat as possible in the final end-products.
4. De-bone one side, left or right, of each bird before proceeding to the other side.
5. Use mainly the tip of a very sharp knife. Keep the knife close to the bone to minimize injuries (god forbid!) and to ensure you end up with maximum meat in the boned birds.
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