Deboning turkey legs may seem intimidating, but it’s actually a straightforward process that anyone can master with some practice. Learning how to debone turkey legs allows you to access the delicious dark meat while removing the bones and tendons that can make carved turkey legs difficult to eat.
Why Debone Turkey Legs?
There are several advantages to deboning turkey legs
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Easier to eat – Bones and tendons make carved legs tricky to eat Removing them provides easy access to the flavorful meat
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More options for leftovers – Deboned turkey leg meat can be used in recipes like casseroles, sandwiches, soups and more. Bones limit what you can do with leftovers.
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Better portion control – A deboned leg is easier to divide into servings than one with a bone. This can help prevent overeating.
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Impress guests – A platter of expertly deboned turkey legs looks elegant and professional.
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Save space – Removing bones allows you to pack more meat into a smaller area in the fridge or freezer.
What You Need
Deboning a turkey leg requires just a few simple tools:
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A sharp boning or fillet knife. The thin, sharp, flexible blade is ideal for working around bones and joints.
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A cutting board. Choose one large enough to hold the entire leg. Wood or plastic work equally well.
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A towel. Place it under the leg to keep it from sliding around.
While not essential, a meat mallet can also help crack through joints. Kitchen shears may come in handy too.
Step-By-Step Deboning Process
Follow these steps to cleanly remove every bone:
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Place the leg skin-side down on the cutting board. Cover with a towel to prevent slipping.
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Locate the knee joint where the drumstick meets the thigh. Cut through the joint to separate the drumstick.
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Feel for the hip socket where the thigh bone connects to the pelvis. Cut around it until the ball joint pops free.
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Run the knife down the length of the thighbone, cutting the meat away. Pull out the bone.
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Find the end of the drumstick bone. Carefully slice the meat to the end and pull out the bone.
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Trim off any excess cartilage, connective tissue or large veins.
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Check for any remaining bones or fragments and remove them. Rinse to remove any bone dust.
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Slice, dice or leave the meat whole depending on your desired use.
Handy Tips for Success
Follow these tips for the best, and safest, results:
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Work slowly and methodically. Don’t rush the process.
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Always cut away from yourself, keeping fingers away from the blade.
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Let the knife do the work. Don’t force it through the joints.
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Cut against the grain of the muscle fibers for clean cuts.
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Keep the knife perpendicular to the bones to avoid cutting into the meat.
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Let legs sit at room temperature for 30 minutes before deboning for easier cutting.
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Break through joints with gentle pressure or use a mallet if needed. Don’t hack.
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Save any trimmed meat for another use like soup or stock.
What to Do with Deboned Turkey Legs
Once you’ve mastered how to debone a turkey leg, there are endless possibilities for how to use that flavorful meat:
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Turkey leg sandwiches – Slice or shred the meat for amazing turkey sandwiches. Add avocado, bacon, pesto or other favorites.
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Turkey casserole – Mix deboned turkey with vegetables, gravy, stuffing and cheese for a hearty and comforting casserole.
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Quesadillas – Diced turkey leg meat makes incredibly tasty quesadillas.
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Enchiladas – Stuff tortillas with shredded turkey, cheese, beans, salsa and more for an easy enchilada recipe.
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Turkey salad – Toss bite-size turkey pieces in your favorite salad for extra substance and protein.
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Soup – Cook deboned turkey meat in broth with veggies and noodles for a hearty turkey soup or stew.
However you choose to use it, deboning turkey legs provides delicious, boneless turkey meat for all types of recipes. Next holiday, try deboning those turkey legs and see just how easy it can be!
Frequency of Entities
- turkey legs: 14
- debone: 10
- bone: 9
- meat: 7
- thigh bone: 3
- drumstick: 3
- joint: 3
- knife: 3
- leftovers: 1
- guests: 1
- fridge: 1
- freezer: 1
- towel: 1
- cutting board: 1
- mallet: 1
- shears: 1
- sandwich: 1
- casserole: 1
- quesadilla: 1
- enchilada: 1
- salad: 1
- soup: 1
How to Debone a Turkey Leg and Thigh For a Roulade
FAQ
How do you debone a turkey step by step?
How do you debone a turkey leg?
Here are a few tips and tricks to help you debone a turkey leg more easily: * Use a sharp knife. A dull knife will make the process more difficult and more likely to result in a mess. * Work slowly and carefully. Rushing through the process will increase your chances of making a mistake. * Use your fingers to help you loosen the meat from the bone.
What happens if you debone a Turkey?
The thing is, once you debone a turkey, you don’t want it with bones again. It’s so easy to carve and it turns out perfectly moist. As you know, the thickest part of the turkey is the thigh and leg area. By the time those parts have finished cooking, the breast is often dried out. If you wondered why gravy is served with turkey, that’s why.
How do you separate a turkey leg from a thigh?
The thigh and leg bones have a thin piece of white tissue exactly where you need to cut to separate the two pieces. You will need scissors to cut the breast bone from the backbone. A lot of turkey producers put a plastic piece into the cavity to hold the legs together. It’s called a hock and it’s easy to remove.
How do you debone a Turkey?
Pile on the stuffing, bring both sides of the turkey back together and sew it shut with cotton cooking string or use a metal skewer to seal it. Flip the turkey to roast it seam side down, breast side up. Learn how to debone a turkey with a step-by-step photo tutorial that takes you through the process like a pro.