CUT YOUR TURKEY UP: Here’s How and Why!

You got a great deal on a turkey or they didn’t have any small ones left, but you’ll NEVER eat this much.

Or maybe you overslept and are running out of time and you need your turkey to roast quicker on Thanksgiving day.

The one way to drastically reduce cooking time or stash away some turkey for later is to cut it up and piece it out.

Either way, we’ve got you covered.

Here’s a quick “How To” on cutting up your turkey into pieces.

It’s a chicken, but never the less, same concept.

We’ve also got written instructions below.

Sure, you can’t beat the amazing appearance of a whole turkey on the table – delicious waves of steam rising off a lightly golden, perfectly plump meal.

But there are definitely times when practicality trumps presentation.

Cutting up a turkey is a little tricky, but a sharp knife and a dry, stable cutting surface are all you need. You got this!

If you’re afraid you’ll destroy the turkey on the big day, try it out on a chicken. Have one for dinner in the days leading up and practice your skills.

Here you go!

Step-By-Step Instructions to Cut Up a Turkey

It’s easier if your turkey is slightly frozen or very cold.

The first thing you’ll want to do is cut through the breast meat along the keel bone on both sides and then down the neck along the wishbone. We’re not going to breast it out at this point. It’s just easier to get the cuts in before the rib cage is unstable with the legs missing.
Next, take the legs of your turkey and pry them apart from the main body of the turkey. Now you can easily cut the skin where the legs attach. Once the skin is cut, spread the legs even further until you hear the joints in the thigh bones pop. Now you can cut the meat along the back of the turkey and through the thigh bone joint to remove the leg and thigh.
To separate the leg and thigh, flip the piece over with the skin side on the cutting board. You can see a muscle line between the leg and the thigh. Cut right through this line. This should separate out the leg from the thigh.
Repeat for the other leg.
Now for the wings. When you look closely at the wings you can see a ring where it attaches to the body. Run your knife right around this ring. It should cut right through the wing joining and remove the wing.
With the wing removed, let’s separate the wing drumette from the wing bow. When you look closely at the wing, you can see a line of muscle down the center of the wing separating the two pieces. Cut right down this line and it should cut between the joint and provide you with your two pieces.
Repeat for the other wing.
Time to remove the breast meat. Continue with your cuts you made next to the keel bone down along the rib cage. The breast meat should easily come off.
Repeat for the other breast.

You did it!

That wasn’t so hard, was it?

Now, you can prepare your parts as you would a whole turkey (brine, butter, baste and season if/as you will).

Start in a preheated 450° oven, cooking only the breasts and wings for 30 min.
Reduce the oven temperature to 325° and add the thighs and drumsticks. Roast for 60 min. or until done (turkey should reach 165° as a final temperature; the parts will cook at different rates, so be sure to temp each part separately).
Remember to tent the turkey with foil when it’s removed from the oven and let the meat rest at least 30 min. before serving (temperature will increase as the turkey stands).

WHAT’S NEW ON THE FARM

Two weeks ago, we rounded up the cows in Izee and brought them to the farm to calve. They started arriving on Thursday!

But, one of my favorite memories of rounding up the cows actually came when the work was done. I took all the kids down to the river to play and I got to soak my feet. They tossed around algae clumps, pulled off a leach, chased after minnows with ball caps for nets and had lots of laughter.

I hope you find the precious few moments there are to enjoy the time with your loved ones making memories whether it’s everyday things or special occasions.

Don’t worry, next week I’ll have plenty of baby calf pictures for you. 🙂