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Step 9Boning the Turkey (Part I)
Okay we said earlier that you'd want to work on the duck and chicken first to get some experience before getting to the Big Bird. Well it's easier to show the boning process for the turkey than it is for the other smaller fowl. But certainly feel free to follow these instructions more or less for the chicken and the duck.
You will want a large flat surface, big enough to place the entire turkey breast down. The first cut will be along the entire length of the spine. You will start from the neck end, and use the tip of the knife to puncture through the skin and meat. Follow as close to the bone as you can, while carefully cutting the skin and meat away from the bones. At the neck end, feel for the shoulder blade, and then cut through the meat to expose it. If you can't find it, cut through small portions of the meat until you can locate the shoulder blade. Cut away the meat, before finally severing the bone at the joint so you can remove the blade.
You will want a large flat surface, big enough to place the entire turkey breast down. The first cut will be along the entire length of the spine. You will start from the neck end, and use the tip of the knife to puncture through the skin and meat. Follow as close to the bone as you can, while carefully cutting the skin and meat away from the bones. At the neck end, feel for the shoulder blade, and then cut through the meat to expose it. If you can't find it, cut through small portions of the meat until you can locate the shoulder blade. Cut away the meat, before finally severing the bone at the joint so you can remove the blade.
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