- Joined
- Feb 23, 1999
- Messages
- 4,856
Around Thanksgiving time turkeys usually go on sale around here for around $.39/lb. I often buy several frozen turkeys this time of year and cut them up. It probably doesnt save a lot of money considering the time I invest, but I have fun and it does give me a chance to use my latest knives. Its fun to try to discover the most efficient way to take the bird apart. It is possible with practice to slip the knife into and through the joints with relatively little resistance.
In case anyone is interested in another excuse to play with knives, heres how I go about it.
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I usually purchase the largest turkeys I can find. Not only is the price per lb. lower, but the ratio of edible meat to waste is higher. I put the wrapped turkey in a bathtub of water for 3 or so hours to thaw.
I begin by cutting off the legs and thighs, and separating the thighs from the legs. Then I remove the wings. I then make two packages each containing one drumstick and one wing for use in making turkey soup later. I usually skin and remove the bone from the thigh, and chop the meat finely for stir-fry.
I remove the skin and fat from the rest of the carcass. It all goes into the microwave to render out the fat. The dog gets the skins and renderings, and I pour the fat into a can to discard it later.
Then I filet out the breasts. This provides two large slabs of meat, which can be baked and sliced up for lunchmeat. I also like to cut meal-sized slabs of breastmeat and package them individually for family dinners.
Next I look over the carcass and cut off remaining small pieces of meat to toss in with the stir-fry packages. When I am through the carcass goes into the stockpot with some vinegar and the neck and giblets.
The various packages and the soup stock go into the freezer. This is a more satisfying way of consuming a turkey than roasting the whole bird, then eating turkey leftovers until you cant stand the sight of them anymore. But of course I do that also.
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Howard Wallace
Khukuri FAQ
In case anyone is interested in another excuse to play with knives, heres how I go about it.
********************
I usually purchase the largest turkeys I can find. Not only is the price per lb. lower, but the ratio of edible meat to waste is higher. I put the wrapped turkey in a bathtub of water for 3 or so hours to thaw.
I begin by cutting off the legs and thighs, and separating the thighs from the legs. Then I remove the wings. I then make two packages each containing one drumstick and one wing for use in making turkey soup later. I usually skin and remove the bone from the thigh, and chop the meat finely for stir-fry.
I remove the skin and fat from the rest of the carcass. It all goes into the microwave to render out the fat. The dog gets the skins and renderings, and I pour the fat into a can to discard it later.
Then I filet out the breasts. This provides two large slabs of meat, which can be baked and sliced up for lunchmeat. I also like to cut meal-sized slabs of breastmeat and package them individually for family dinners.
Next I look over the carcass and cut off remaining small pieces of meat to toss in with the stir-fry packages. When I am through the carcass goes into the stockpot with some vinegar and the neck and giblets.
The various packages and the soup stock go into the freezer. This is a more satisfying way of consuming a turkey than roasting the whole bird, then eating turkey leftovers until you cant stand the sight of them anymore. But of course I do that also.
------------------
Howard Wallace
Khukuri FAQ