How to Debone a Turkey: A Step-by-Step Guide for Home Cooks

Deboning a turkey may seem like an intimidating task, but with some patience, the right tools, and these step-by-step instructions, you can remove the bones from a whole turkey yourself. Learning this skill allows you to stuff and roll the turkey for a beautiful presentation, cook it faster so it stays juicy and tender, and carve it like a meatloaf for easy serving.

Why Debone a Turkey?

There are a few excellent reasons to debone a turkey rather than roasting it whole

Faster cooking time. Without the bones, the turkey cooks much more quickly, meaning you spend less time worrying about it drying out in the oven.
Easier carving The boneless turkey slices beautifully for serving, like cutting into a meatloaf. No struggle with slippery leg and wing joints.
Better presentation. You can fill the turkey cavity with your favorite stuffing and roll it into an impressive roulade.
Easier portioning. With no bones, it’s simpler to divide the white and dark meat for picky eaters.
Additional recipes. Save the bone-in wings, legs, thighs, and backbone for making turkey soup stock.

What You Need

Deboning a turkey requires few supplies:

Sharp boning knife. A thin, flexible blade works best to easily maneuver around bones and joints.
Cutting board. You’ll need a large board, at least 20 inches long.
Kitchen shears. Helpful for removing the backbone.
Needle-nose pliers (optional). Useful for yanking out stubborn tendons.
Kitchen twine. For trussing up the boneless turkey.
Meat mallet or heavy pan. To pound the turkey into an even thickness.

Step-by-Step Instructions

Follow these steps to successfully remove the bone structure from a whole turkey:

1. Remove the neck and giblets.

Check the turkey cavities, front and back, for the bag of giblets and the neck. Set them aside for making stock or gravy.

2. Cut off the tail.

Use kitchen shears to snip off the tail if still attached.

3. Position the turkey breast-side down.

Place the bird on your cutting board with the neck facing away from you and the legs pointing toward you for easier access.

4. Cut along both sides of the backbone.

Using kitchen shears or a sharp boning knife, cut down either side of the backbone to free it. Snap it out with your hands.

5. Slice along one side of the rib cage.

Carefully slide your knife tip along between the ribs and breast meat, without piercing the skin.

6. Find and separate the wing joint.

Feel for the flat shoulder bone and detach the whole wing, leaving the bones intact.

7. Separate the thigh from the carcass.

Pop the thigh bone out of the socket and slice through the cartilage. Repeat on the other leg.

8. Remove the breastbone.

Run your knife down the center to cut out the entire breastbone in one piece.

9. Slice the thigh bone out.

Carve the meat off the bone, pulling out any stubborn tendons with pliers.

10. Remove the wing bones.

Twist to pop the joints then carve the meat off.

11. Pound the turkey.

Use a meat mallet or heavy pan to gently pound it into an even thickness, about 1-1/2 inches.

12. Stuff, roll, and truss.

Stuff the cavity, roll up the turkey, and tie with kitchen twine. You did it!

Turkey Deboning Tips

Keep these pointers in mind as you learn how to debone:

Chill the turkey well before deboning for easier cutting.
Work slowly and carefully to avoid piercing the skin.
Use just the tip of the knife to avoid large cuts.
Pull tendons out with needle-nose pliers.
Expect a messy look during the process. Focus on the end goal!
Add stuffing after deboning to allow even cooking.
Pound to an even thickness so it cooks evenly.
Truss tightly into a uniform shape for better presentation.
Cook to 165°F internal temperature.
Rest 15 minutes before slicing for juicy meat.

Next Steps After Deboning

Once you’ve removed the entire skeleton from your turkey, the cooking options open up:

Roast or grill. Stuff loosely, roll, truss, and roast seam-side down or grill over indirect heat.
Make a galantine. Layer stuffing inside, roll up, and poach in aromatics-infused broth.
Fill with forcemeat. Craft a007F elegant roulade with savory sausage or vegetarian stuffing.
Smoke or deep fry. Prepare a zesty wet brine or dry rub to infuse flavor before cooking.
Sauté pieces. Use deboned parts like cutlets for quick stovetop meals.
Make stock. Simmer the bones to create rich turkey broth for soups.

Is It Worth Deboning a Turkey?

While it takes time and some skill to remove all the bones, the benefits of a deboned turkey are worth the effort: faster roasting, beautiful presentation, simpler serving, and new recipe opportunities. With practice, you can gain confidence to debone turkeys any time of year for tasty and impressive meals. Follow the step-by-step process and soon you’ll be carving perfect slices of your hand-crafted masterpiece!

how do i debone a turkey

How To Debone Your Thanksgiving Turkey!

FAQ

What’s the best way to debone a turkey?

With kitchen shears, cut along either side of the backbone until you can remove it in one piece. Alternatively, with a sharp boning knife, slice the turkey from neck to tail down the center of the backbone about a half-inch deep, cutting through the skin and just into the meat.

Will a butcher debone a turkey?

Meat department staffers may be able to score or remove the fat from large cuts of meat, cut steaks or chops fresh and break down whole birds. Deboning. “We can cut or debone poultry. … If you want it broken down into breasts and thighs, we can do that.

What does it mean to debone a turkey?

All it means is splitting the bird up the back on either side of the backbone and flattening the carcass and cooks have been doing it for centuries. I start there at the backbone. That backbone is a perfect piece for the stock pot. Then I press the bird open and begin on one side to cut out the bones.

Is it hard to debone a turkey breast?

Deboning a turkey breast will usually take about 10 minutes, but with practice you will become faster and more efficient. Gather some supplies. You are going to need a plastic cutting board; a sharp, thin boning knife; and of course a whole turkey breast.