Deboning and butterflying a whole turkey breast may seem intimidating, but it’s an invaluable technique that makes the turkey easier to cook and stuff. This step-by-step guide will teach you how to masterfully debone and butterfly a whole turkey breast for your holiday meal.
Overview of Deboning and Butterflying a Turkey Breast
Deboning removes the breastbone and ribs from the turkey breast while keeping the meat intact Butterflying is cutting the deboned breast almost in half horizontally without fully separating it so it can lie flat,
Butterflying allows you to pound the turkey breast to an even thickness for quick even cooking. It also enables you to incorporate creative fillings and roll it up for beautiful presentation.
What You’ll Need
- Sharp boning knife
- Cutting board
- Kitchen shears
- Meat mallet (optional)
- Twine (optional)
Step-by-Step Instructions
1. Remove any netting
Unwrap and discard any netting or twine around the turkey breast. Remove the pop-up timer if there is one.
2. Debone the breast
Place the breast skin-side down on a cutting board. Using a sharp boning knife, carefully cut along one side of the breastbone, separating the meat from the bone. Repeat on the other side to fully remove the breastbone.
3. Butterfly the breast
Lay the deboned breast skin-side down. Make a horizontal cut into the thickest part of the meat, cutting almost in half but leaving about 1-inch connected. Open the breast like a book.
4. Trim excess fat or uneven edges
Use shears to trim any excess fat or ragged edges for an even shape.
5. Pound the breast (optional)
Place breast between plastic wrap or wax paper. Use a meat mallet to gently pound to an even thickness.
6. Stuff and roll (optional)
Lay desired stuffing across the center of the breast. Roll up tightly and tie with twine to secure.
7. Cook as desired
Roasted, grilled, or sautéed, the turkey breast is now ready for your recipe!
Tips for Deboning and Butterflying Success
- Work slowly and carefully when deboning.
- Make sure your knife is very sharp.
- Chill the breast in the refrigerator for easier slicing.
- Cut any leftover scraps and bones into pieces for stock.
- Place stuffing across the center, not the edges, to prevent leakage.
- Tie roast firmly so stuffing stays in place during cooking.
- Cook to an internal temperature of 165°F.
Why Learn This Technique?
Deboning and butterflying a turkey breast provides many advantages:
- Cooks faster than a whole breast.
- Easy to incorporate creative fillings.
- Makes uniform thickness for even cooking.
- Elegant presentation when rolled and tied.
- Provides excellent turkey flavor for small gatherings.
- Lets you season directly under the skin.
- Yields beautiful cut slices with stuffing inside.
- Impressive skill to add to your culinary repertoire!
With this comprehensive guide, you can masterfully debone and butterfly a whole turkey breast for your next holiday meal. Show off your knife skills with this advanced preparation technique.
Frequency of Entities
- whole turkey breast: 7
- debone: 6
- butterfly: 6
- breast: 5
- breastbone: 4
- cutting board: 3
- boning knife: 3
- stuffing: 3
- roll: 2
- pound: 2
- meat: 2
- thickest: 1
- refrigerator: 1
- slices: 1
- shears: 1
- edges: 1
- parchment: 1
- wax paper: 1
- mallet: 1
- twine: 1
- netting: 1
- timer: 1
- scraps: 1
- bones: 1
- stock: 1
- thickness: 1
- presentation: 1
- gatherings: 1
- season: 1
- skin: 1
- fillings: 1
- repertoire: 1
- advantages: 1
- uniform: 1
- impress: 1
- skill: 1
- advanced: 1
- preparation: 1
- technique: 1
- comprehensive: 1
- guide: 1
- culinary: 1
- holiday meal: 1
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Things You’ll Need
- Bone-in turkey breast
- Plastic cutting board
- Boning knife
- Paper towels
StepsPart
- Question How do you remove the bone from a turkey breast? Vanna Tran Experienced Cook Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. Vanna Tran Experienced Cook Expert Answer You always want to cut with a really sharp knife because that will prevent the meat from tearing and will get through the cartilage of the breast. Test your knife by holding a sheet of paper and slicing it vertically with the knife. If you can cut through it without much effort and without making tears, your knife is sharp enough!
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How to Debone a Turkey Breast | Gimme that Recipe!
FAQ
Should you butterfly a turkey breast?
Can You debone and butterfly a turkey breast at home?
Food Director Annabelle Waugh shows you how to debone and butterfly a turkey breast in the comfort of your own kitchen. With these simple techniques, you’ll never have to ask a butcher to do it for you again. How to flatten and butterfly a…
How do you butterfly a turkey breast?
Continue to 2 of 8 below. To butterfly, begin with a boneless, skinless turkey breast. Many already come rolled and tied or wrapped in string netting; the netting and string need to be removed, as well as the pop-up thermometer if there is one. Unroll the breast and lay it on a cutting board.
How do you Debon a turkey breast?
Using a slicing knife and your fingers, carefully peel back the skin and discard. Although this step is optional, it may make the deboning process easier. Position the turkey. Place the turkey breast with the skin-side down on a plastic cutting board. Position the pointed end so it is facing away from you.
What is a deboned turkey breast used for?
Deboned turkey breasts are the basis for many recipes, such as oven-roasted turkey breast or turkey kabobs. Bones from the deboning process can also be used to make turkey stock. Learning how to debone your own meat can save you money, as most deboned cuts are more expensive than bone-in meats.