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Deboning a turkey from the breasts or the back?

agreen10 Nov 20, 2012 09:36 PM

I'm defining a 10lb bird, stuffing it full of homemade boudin, rolling it up and smoking it for Thursday. My only issue is I can't make up my mind on whether I should debone it starting from along the breast bone or from the back bone. Your thoughts would be helpful in making my decision. Thanks in advance.

  1. greygarious Nov 20, 2012 09:43 PM

    I have always seen deboning started by removing the backbone. If there were a better way to do it I doubt that Jacques Pepin would start at the back. Care must be taken to debone the keel without bisecting the breast.

    1 Reply
    1. re: greygarious
      agreen10 Nov 20, 2012 09:52 PM

      I've personally done it from both sides. I just can't make up my kind if I would rather the breasts be on opposite sides (from the breast bone) or next to each other (from the backbone). If that makes sense.

    2. f
      fourunder Nov 21, 2012 07:57 AM

      If presentation is important to you....then start at the backbone.

      1. dave_c Nov 21, 2012 09:30 AM

        Start from the back. When you server the breast will be up, it makes for a prettier presentation.

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