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Deboning a turkey from the breasts or the back?

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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.

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  1. 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

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

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