TurkeyVideo: 01:53
Description
The turkey (male) and turkey hen (female) are the largest members of the poultry family. These birds have both white and brown meat: if you prefer to eat white meat, go for the breast. Fans of darker meat are well served by the sumptuous drumsticks. A chef has almost unlimited options for working with turkey as it is suitable for making goulash, escalopes, roasting, or cutting into fine strips. You can stew it, grill it or steam it. Even the taste varies; the darker the meat, the stronger the flavour.
Step by step instructions
- Using a butcher's knife, cut in behind the drumsticks. Cut down to the joint and remove the drumsticks. The drumsticks can be cooked whole.
- Next, remove the breast meat by cutting at the top all the way along the breastbone and carefully removing the meat from the ribs.
- Cut down to the wingbones. Then cut the wings from the breast. These can also be cooked whole.
- Finally, remove the skin and any excess fat from the breast.