🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Deboning a Turkey Leg

I don't often cook with turkey. When I do, it's typically roasted whole. Every now and then, however, (and I'm talking once a year or so) I make a turkey roulade with the following steps:

1) remove the skin in one whole piece
2) remove the breasts and butterfly/lightly pound into an even thickness
3) debond the legs and make a force meat with the dark meat.
4) wrap the forcemeat with the breast and then wrap the entire thing with the skin
5) roast

My problem arises when I get to the "debone the leg" part. Does anyone have trick for getting in and around all the tendons when removing the leg meat? I feel like I waste a lot of useful meat because of the tediousness of the task.

asked by Benny over 2 years ago
1 answer 1762 views
Bigpan
added over 2 years ago

I've done it before and yes it is a pain. Best to have a very good sharp boning knife and patience. Very difficult if using a small paring knife, chefs knife or machete.