Turkey ribs have become a popular alternative to traditional pork ribs for grilling and barbecuing. But this meat cut leaves many wondering – where exactly do turkey ribs come from? Unlike pork spare ribs or beef ribs, turkey ribs are not from the rib section. The name is misleading, as turkey ribs actually come from the breastplate of a turkey near the shoulder.
While not true ribs the breastplate meat attached to the bone resembles rib meat in texture and flavor when cooked. The milder taste and lower fat content compared to pork makes turkey ribs appealing. When prepared properly turkey ribs can deliver the same finger-licking, fall-off-the-bone experience as classic ribs.
Let’s take a closer look at the origins of turkey ribs and tips for grilling up these intriguing cuts of white meat
Where on the Turkey Do Ribs Come From?
Turkey ribs come from an area on the front half of the turkey near the shoulder joint. More precisely, they are cut from the pectoralis major muscle connected to the breastplate, which is part of the wishbone.
This part of the breast muscle attached to the bony plate resembles ribs when separated and cut into smaller pieces. It’s commonly referred to as either the “rib plate,” “plate ribs,” or just “turkey ribs.”
While not anatomically the same as ribs from pigs or cows, the shape and bone-in quality of shoulder plate meat gives these cuts a rib-like appeal. When prepared properly, they deliver the same satisfying flavor.
Why Aren’t Turkey Ribs Actual Ribs?
There are a few reasons why ribs don’t come from the rib section of turkeys:
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Turkeys lack a long ribcage – Birds have a much smaller ribcage than four-legged livestock like pigs or cows. There simply isn’t enough rib meat present to yield an adequate quantity of ribs.
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Breastplate meat is more plentiful – The pectoralis major is a large, thick breast muscle perfect for separating into portions containing bone. This provides better yield and profit.
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Shoulder meat has a better texture – While lean, the breastplate area has slightly more connective tissue than the rest of the breast. This gives it a meatier rib-like consistency when cooked.
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Milder flavor – Turkey ribs offer a more delicate flavor than traditional ribs. The breast meat has a milder taste that appeals to a wide audience.
So while turkey ribs aren’t real ribs in the anatomical sense, they provide an ideal alternative for those seeking a lighter rib experience.
How Are Turkey Ribs Prepared?
Turkey shoulders are first removed from the bird during processing. The breastplate portion is then separated from the shoulder. This piece of bone-in breast meat is trimmed before cutting cross-sections to produce the finished rib pieces.
This process of surgically removing the breastplate portions maximizes use of the meat. If left on the whole breast, the area would be unevenly thick and bony. Separating it provides better yield and quality.
The rich, white breast meat remains remarkably moist and tender thanks to the attached rib bone. Whole muscle structure isn’t disrupted like it would be in boneless, skinless breast meat. Turkey ribs deliver the best textured cuts from this section of the bird.
Are Raw Turkey Ribs Available?
It is possible to find raw uncooked turkey ribs to prepare entirely from scratch. However, this requires finding a specialty butcher able to source and fabricate the cuts. Raw ribs allow the most control over the final cooked product.
Most turkey ribs found in grocery stores will be already cooked. These par-cooked ribs just need a quick grill or bake to finish them off with flavor. Partially cooked ribs offer convenience while still providing optimal texture.
Vacuum-packed uncooked ribs are also increasingly available online direct from poultry processors. This makes acquiring raw ribs much easier for those who want to season and cook them start to finish at home.
How Should You Cook Turkey Ribs?
While pork is often cooked low-and-slow, poultry requires a shorter cooking time to avoid drying out. There are a few recommended cooking methods for turkey ribs:
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Grilling – The most popular option. Cook over direct medium heat just until heated through and charred. Baste ribs with sauce glaze last few minutes.
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Smoking – For fuller flavor. Smoke around 225°F for 1-2 hours until done. Quicker than pork or beef ribs.
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Baking – Good for finishing precooked ribs. Bake at 350°F for 25-35 minutes until browned and tender.
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Braising – For extra moistness. Braise raw ribs in broth and veggies for 2-3 hours until fall-off-the-bone tender.
The natural leanness of turkey calls for special care to keep ribs from drying out. Glazing, spraying, wrapping, and pulling ribs off promptly once cooked helps retain moisture.
What Flavors Pair Best With Turkey Ribs?
More savory rubs and sauces pair better with the neutral turkey meat compared to sweet flavors. Season aggressively before cooking to develop a flavorful crust. Recommended pairings include:
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Smoky dry rubs – With chili powder, paprika, garlic, onion, cumin.
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Spicy wet sauces – Such as Buffalo, Korean barbecue, or sriracha glazes.
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Savory mops – Made with broth, vinegar, herbs to keep ribs moist if smoking.
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Tangy barbecue sauce – Opt for vinegar-based sauces rather than sugary-sweet ones.
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Fruity sauces – Cherry, apricot, or peach sauces add sweetness without overpowering.
Don’t be afraid to give those turkey ribs a flavor boost before biting in. The mellow meat begs to be kicked up a notch with zesty seasonings.
Don’t Overlook These Underrated Ribs
With popularity rising, turkey ribs now show up far beyond the holidays. The mild taste and meaty yet tender texture when cooked make them a versatile alternative to beef and pork ribs.
While not true anatomical ribs, the breastplate meat from the turkey shoulder convincingly mimics the structure and eating experience of ribs. Sliced cross-sections bonded to the bone deliver finger-licking results.
Next time you’re craving the flavors of ribs but want something lighter, give turkey ribs a try. You may just find your new go-to grilling and barbecue option for rib enthusiasts looking outside the box.
