This one goes out to all the roast-chicken carvers. You know who you are. While others are setting the table or tossing the salad or asking you, “Hey, is the chicken ready yet?” you are at the cutting board, apron on, knife in hand. For this, you deserve a pat on the back, glass of wine, and some oysters.
I first read about these on a newish website called, ahem, Food52, years before I started working here. Our co-founders Amanda and Merrill were bolstering my chicken-carving confidence, as they do. Then, mid-video, they mentioned this lil’ secret:
After you’ve removed the legs and breasts (cue the video at 1:49), “You want to flip the bird over, so that you can find the oyster,” Merrill says. “Which is the best part of the whole chicken.” I’m listening. “It’s just that little piece of meat that’s right next to the spine,” Merrill continues. “And it’s about the size of a plump oyster,” Amanda adds.
Though small, the two chicken oysters are some of the juiciest, tenderest meat on the whole bird. Like other juicy, tender meat (hello, thighs), they’re dark by nature. Located on the back, on either side of the spine toward the thighs, they’re sneakily hidden, making them the carver’s to enjoy: “I don’t tell anyone about them,” Amanda says. (Seems like a lot of people are doing this—no one told me for years!)
Our Senior Lifestyle Editor Hana Asbrink is also an oyster devotee. In a recent chicken-carving tutorial, she also points out these hidden gems (at 2:50):
Hana calls them “the chef’s or cook’s treat.” After she removes them from the carcass—this is easy to do by hand—she declares, “That’s for you to eat.” For you! The chicken carver. Unless you want to share one with me. There are two, after all. From Our Shop
Have you ever tried a chicken oyster before? Are you as obsessed as we are? Share your thoughts below!
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, youll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
Turkey oysters are one of those little known treasures that can take your holiday bird from great to exceptional. But what exactly are these mythical morsels and why are they so coveted? Keep reading to get the inside scoop on finding and savoring these succulent turkey treats.
Anatomy of an Oyster
First, let’s get anatomical. Turkey oysters are two small, oval-shaped muscles located on the back of the turkey near the leg and thigh joint. They nestle into a hollow divot in the ilium bone, which is part of the pelvis.
Resembling a dark meat medallion, the oysters are composed of dense, fine-grained muscle fibers that pack tons of rich flavor in a petite package. Each turkey has two oysters – one on the left and one on the right.
So why “oyster”? The shape and placement of these nuggets are said to resemble an oyster nestled into its shell. But unlike their bivalve namesake from the sea, turkey oysters deliver a lofty taste that lives up to their legendary status
The Fame Behind the Name
Although many Americans are unfamiliar with turkey oysters, they have a cult following among chefs and foodies in the know. Often called “the filet mignon of the turkey,” they are prized for their delicate texture and succulent dark meat taste.
Turkey oysters go by many monikers including turkey tenderloin turkey nuggets, and sot-l’y-laisse. That last French phrase translates to “fool leaves it,” referring to anyone clueless enough to leave them behind.
Among French chefs, turkey oysters are considered the pièce de résistance. Renowned chef Julia Child was a self-professed oyster devotee who refused to waste a single morsel of this precious meat.
Hunting for Hidden Treasure
Now let’s get down to business – how do you find these turkey treasures? Oysters are tucked away beneath the skin and attached to the bone, so they take a bit of finesse to excavate.
When prepping the turkey, look for two small mounds on the upper back/lower hips. Peel back the skin to reveal the oysters nestled into the divots on either side of the backbone.
Use your fingers or a knife to gently pry or scrape the oysters away from the bone. Take care not to shred or pierce them – you want to keep these beauties in one piece.
Watch online videos for handy turkey oyster tutorials. And enlist an extra set of hands from family chef assistants if needed. Extracting intact oysters takes practice, so don’t be discouraged if you don’t get it right the first time.
Cooking and Serving Suggestions
Once freed from the bird, turkey oysters offer endless recipe possibilities. Here are some serving ideas to savor their succulence:
- Fry or sauté in butter or olive oil for a quick rich snack
- Simmer in gravy or broth to absorb extra moisture and flavor
- Chop and add to stuffing, casseroles, or pot pies
- Wrap in bacon or prosciutto for an upscale appetizer
- Skewer and grill for an impressive starter or small plate
- Dice and incorporate into rice pilafs or risottos
For the full oyster experience, try pan roasting or pan frying them gently to a perfect medium rare. A dusting of flour helps brown the exterior while keeping the inside tender.
Take care not to overcook, as extended exposure to high heat can render these petite muscles tough and dry. A blush of pink in the center indicates done-ness.
An Offal-y Good Time
Beyond oysters, don’t shy away from other turkey odd bits. Organ meats like heart, gizzard and liver can be cooked up into delicious dishes. And the neck – while bony – imparts amazing flavor when simmered into soups or gravy.
Even the tailpiece (or parson’s nose) has advocates who swear by its concentrated taste. This unassuming nub at the back contains a whopping 13 different muscles in one!
Giving Thanks for Oysters
This Thanksgiving, embrace the entire turkey, oysters and all. Keep an eye out for those little muscle men hunkered down near the thighs. Extract them carefully, cook them gently, and enjoy these juicy morsels in all their glory. A new holiday tradition may be born.
So gather round the table, carve into that bird, and pass around the goblet of gravy. Don’t be a fool – savor those turkey oysters! It’s one of the many reasons we give thanks.
how to steam or cook oysters in turkey fryer
FAQ
What muscle is the turkey oyster?
What is the meat of an oyster?
What does oyster chicken taste like?
Do turkeys have oysters?
Turkeys have “oysters” too, which are larger, similarly tender and delicious, but also little known. Why Are They Called Chicken Oysters?
Are oysters good for health?
Oysters are good sources of copper, zinc, manganese and vitamin D. People suffering from osteoporosis are recommended to have oysters in combination with calcium. They are also a good source of omega 3 fatty acids, vitamin E, A, folate and other B complex vitamins. Always cook seafoods as they harbor many bacteria, viruses and parasites.
What are chicken oysters?
Chicken oysters are oyster-sized pieces of meat on the back side of the chicken, near the lower spine and thighs. There are two “oysters” on every chicken (one on either side of the spine) and like other dark meat, these little nuggets are super tender, but they are frequently forgotten or discarded with the rest of the carcass.
Are turkey oysters better than chicken oysters?
When it comes to turkey oysters, they are found in turkey meat and are bigger and meatier than chicken oysters. This is mainly because turkeys are bigger than chickens. In terms of taste, turkey oysters are richer, but both turkey and chicken oysters are sweeter, juicier, and more tender than the rest of the bird meat.