How to Debone a Turkey Breast Like a Pro

Deboning a turkey breast may seem intimidating, but it’s actually a straightforward process that any home cook can master With some basic tools, a bit of practice, and my step-by-step instructions, you’ll be deboning turkey breasts for your holiday meals in no time

Why Debone a Turkey Breast?

There are several great reasons to debone a whole turkey breast rather than cook it bone-in

• More even cooking: Meat cooks more evenly when the bones are removed. With a boneless breast, you don’t have to worry about the meat drying out next to the bones.

• Easier carving: Carving is much simpler without bones to work around. Slices of boneless turkey breast make beautiful dinner platters.

• Versatile for recipes: Boneless turkey breast can be stuffed, rolled, pounded for cutlets, and used in all kinds of delicious recipes.

• Saves money: Buying an already deboned turkey breast can cost significantly more per pound. Deboning it yourself saves money.

What You Need to Get Started

Deboning a turkey is easy with just a few simple supplies:

• Sharp boning knife – A thin, sharp blade gives you the best control for removing bones.

• Cutting board – Use a plastic board that can be sanitized easily.

• Whole turkey breast – Buy a high-quality breast with the skin on for easier deboning.

• Kitchen shears (optional) – Helpful for trimming excess skin and fat.

• Meat mallet (optional) – Can be useful for pounding and flattening the meat.

Step-by-Step Process

Follow these simple steps for perfectly deboned turkey breast:

1. Prep Your Workspace

Clear your work area and thoroughly wash any tools and surfaces with hot, soapy water. Be sure to wash your hands very well. You want everything clean to avoid spreading bacteria.

2. Remove the Skin

Use a sharp knife or kitchen shears to carefully detach the entire skin from the breast meat. Discard the skin or reserve for stock. Removing skin first makes deboning easier.

3. Position the Breast

Place the breast skin-side down on your cutting board. Arrange it so the tapered end points away from you.

4. Slice Down the Center

Make a vertical cut down the full center of the breast until your knife hits bone. Cut all the way to the bone.

5. Locate the Keel Bone

The keel bone is the prominent center breastbone. You should be able to see its outline from your center slice.

6. Cut the Cartilage

There is cartilage connecting the keel bone to the breast meat. Make horizontal slices above the bone to sever this cartilage.

7. Remove the Keel Bone

Bend the breast backwards to pop out the keel bone, then pull it out with your hands. Cut any remaining attached cartilage with your knife to fully remove.

8. Find the Long Bones

There is a long wing bone on either side. Feel for them with your fingers and visually locate them.

9. Cut and Remove the Side Bones

Run your knife carefully along each bone to detach the meat. Gently pull out the bones while keeping meat intact.

10. Trim Away Any Cartilage or Bones

Carefully check the breast for any remaining pieces of bone or cartilage. Use your knife to cut these away from the meat.

11. Portion or Pound the Breast

You can slice the boneless breast for medallions or cutlets. For scaloppine or roulade, place between plastic wrap and pound with a meat mallet to a thin, even thickness.

Helpful Tips and Tricks

Follow these tips for the best, safest results:

• Work slowly and make strategic cuts to get clean boneless pieces.

• Cut against the grain of the meat for tenderest texture.

• Save excess skin and bones for making turkey broth or gravy.

• Keep your hands and work area very clean at all times when handling raw poultry.

• Chill the deboned turkey in the fridge immediately and use within 2 days.

• For easier slicing, let the breast meat rest 20 minutes before carving.

• A boneless breast cooks much faster than bone-in. Adjust cook times accordingly.

• Sear or roast the turkey breast to perfect doneness between 145°F (63°C) up to 165°F (74°C).

Common FAQs

What’s the best way to store deboned turkey breast?

Tightly wrap boneless turkey breast in plastic wrap and refrigerate for up to 2 days. For longer storage, tightly wrap and freeze for 2-3 months.

Can I debone a whole turkey?

Yes, the process is the same but takes more time for a whole turkey. Remove the backbone and breastbone, then leg and wing bones.

Is deboning difficult for beginners?

It takes some practice, but deboning is a simple manual skill to learn. Start with chicken or smaller birds first. Go slow with good knives.

What recipes work well with deboned turkey breast?

• Roast turkey breast
• Turkey scaloppine
• Turkey cordon bleu
• Stuffed turkey breast
• Turkey cutlets
• Turkey roulade
• Turkey medallions

So get out your sharp knives and give deboning a try! With my step-by-step instructions, you’ll be prepping boneless turkey breasts with confidence. This versatile meat is great to have on hand for easy dinners, holiday meals, and more creative cooking.