Keel bone damage in poultry layers explored Poultry World
Grab your knife and pick a leg. Gently slice through the skin between the leg joint and the body while simultaneously pulling the leg away from the carcass. As you pull, you'll see the natural seam between the leg and the body open up. That seam will guide your knife right around the thigh bone until it pops right out.
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Removing the keel bone from a turkey is a delicate process that requires precision and care. It is typically done when preparing the bird for specific cuts or dishes, such as a bone-in turkey breast. The best method for removing the keel bone is to carefully separate it from the surrounding tissue using a sharp knife, being mindful of the bone.
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Remove Wings. To remove the turkey wings, flex one of the wings forward and run a knife between the wing joint and breast. Make small sweeping cuts until wing releases. If you hit bone, stop and reposition the wing. Pull it out a bit farther so you can cut where the joint meets the socket. Repeat with the second wing.
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Score the keel bone with a sharp knife and turn turkey breast-side up. Press down firmly until the keel bone separates and breast flattens. Cover entire turkey with Spice rub and arrange in a roasting pan. Cook for 30 minutes, then reduce heat to 350 degrees F (180 C, Gas Mark 4). Continue cooking until internal temperature in the thickest part.
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Dry Brine. Set a wire rack in a baking sheet. Combine salt, sugar, pepper, 2 tablespoons thyme, and 1 tablespoon rosemary. Rub dry brine all over turkey skin. Place on wire rack in sheet pan. Transfer to refrigerator for 18-24 hours. (No longer than 24 hours.) Heat oven to 325°F with rack set in middle position.
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Heat your oven to 450°F. Add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450°F for 30 minutes, then lower the temperature to 400°F. For larger birds, start at 425°F degrees and lower it to 375°F.
Preventing keel bone damage Poultry World
Learn how to spatchcock a chicken or turkey with this short technique video. We'll show you how to remove the keel bone and cut the leg joints for even cooki.
FileTurkey bird J3.jpg Wikimedia Commons
Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan. Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic. Roast until temperature in the thickest part of the thigh registers 175°F, 70 to 80 minutes.
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Remove the breasts: Slice down on either side of keel bone (a turkey's breastbone) exposing the keel bone and peel the breast from the bone, so it peels right off in one piece. Set on your cutting board to cut. Tip: Save the carcass for a rich turkey stock. 4. Separate the leg from the thigh: Separate the drumstick from the thigh by cutting.
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FileKeelbilled Toucan (7422589178).jpg Wikimedia Commons
Take the turkey out of the refrigerator and let it rest on the counter for about 30 minutes, allowing the chill to come off and the turkey to come to room temperature.
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Step 4: Crack the Keel. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over. Step 5: Flatten the Bird. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way. Step 6: Tuck the Wings Under
Keelbilled Toucan Taken in Costa Rica. Andy Morffew Flickr
Then turn your knife flat and insert the tip of your knife underneath the bone at the center, cutting away from you to free the bone. Pull the bone to remove. Step 7: Portion the leg meat
FilePamukkale Turkey.jpg Wikipedia
4. Optional: split the keel bone. This helps the turkey lie flatter. Working from the inside of the turkey and starting at the neck end, use a sharp knife to cut through the membrane and split the triangular keel bone that joins the two sides of the breast. (If you can't cut through it, skip this part — the turkey will still be reasonably.
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Place the turkey breast with the skin-side down on a plastic cutting board. Position the pointed end so it is facing away from you. Be sure that you have plenty of elbow room around your cutting board to work. 2. Make a center slice. Make a cut down the center of the breast all the way down to the bone.
Keelbilled Toucan Taken in Costa Rica. Andy Morffew Flickr
Step 4: Remove the leg from the joint. Damon Dahlen/HuffPost. Set your knife down and pop the leg joint out of its socket. Once you can observe the joint where the hip was connected, insert the tip of your knife to continue loosening the joint, then pull the rest of the thigh/leg away from the body. Repeat steps 3-4 for the other thigh and leg.
