Has anyone cooked a Turkey Julia Child style where you cut off the legs? Do you have any tips for someone who is trying this for the first time?
1 Comment
sfmillerNovember 24, 2013
I've done this. It works very well. The thighs are easy to carve, the turkey cooks in substantially less time than a whole bird, and you have more bones for stock-making.
It's easiest if you have a big, heavy chef's knife to cut out the backbone (especially for a big bird) and a flexible boning knife for removing the thigh bones. But doable with a regular chef's knife and a paring knife.
If you're comfortable breaking down and boning out a chicken, it won't be difficult. Same techniques on a bigger, anatomically similar animal.
If you're not confident of your abilities, you can always practice on a chicken first.
If I remember correctly, there was an episode of the show Julia did with Jacques Pepin in which he demonstrated at least part of the technique. It's probably available online somewhere.
It's easiest if you have a big, heavy chef's knife to cut out the backbone (especially for a big bird) and a flexible boning knife for removing the thigh bones. But doable with a regular chef's knife and a paring knife.
If you're comfortable breaking down and boning out a chicken, it won't be difficult. Same techniques on a bigger, anatomically similar animal.
If you're not confident of your abilities, you can always practice on a chicken first.
If I remember correctly, there was an episode of the show Julia did with Jacques Pepin in which he demonstrated at least part of the technique. It's probably available online somewhere.
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