I am Rob Kircher and this is Better Health and Greater Wealth and by popular
demand I'm going to show you how to debone a holiday turkey that's right
debone a holiday turkey. Now this guy weighs about 19 pounds believe it or not
and she is a beauty and I'm going to show you how to take all the bones out
of this baby and you're going to end up with a debone turkey that you can stuff
weight around and you can cut very easily for the holiday season. Now the
first thing we're going to do is actually cut off the wings and you just want to go
through here and find that little corner. The best thing to do is to kind of just
break your hand this way. I do that and then you can cut it off very easily, like that.
Okay once you get that done you put that aside, I'll do the same thing on this side.
I'm going to cut through here, like that. You find that joint, you just run your
knife along the edge of that joint so she comes apart. Sometimes you have to play
with a little bit but you'll get it. Here we go. Okay next thing we're going to do
just flip it over essentially so the back is up if you will and you want to
take a deboning knife that's the best thing to do and just very carefully go
along the whole length of the turkey and it's going to be kind of slow going up
first because you'd be running your knife along the actual rib cage, the carcass
if you will, with the turkey. The whole idea is just to kind of carefully work
along and there's very little meat here because you're actually dealing primarily
with bones but you want to carefully go along until you get to a point where you
can start to get a little deeper along the carcass. So the idea is to continue
to go down along the carcass and you basically want to get to the point
where you have the bone for your leg and your bone for your wing exposed
because that's what you want to cut off so it takes a while but just be patient
and and you'll eventually get to it.
So you see what I did I just pulled the the joint right out of it but you want
to say again along the carcass do not go through the skin because you can go
through the skin essentially it's a good night every okay so what you want to do
is keep going along the front here and we're going to do the same thing we're
going to find the wing bone and we're going to do the same thing and pull that
out and once you get to this point things will go a lot easier if you look
better view but what I've been able to successfully do at this point is to run
my knife along the carcass and I've been able to find that wing bone up here and
we got the leg bone already out of its socket so I'm going to separate this like
so try to save as much of that wonderful turkey as possible just go right along
the carcass careful not to go through the skin okay so you can end up something
like this be a general idea a little membrane you can cut through I'm gonna
do the other side of the turkey now exactly the same way the whole idea with
this is to have patience because it it takes a little working to get this thing
done but once you're there you're gonna absolutely love an amazing boneless
turkey for your holiday that will so be so easy to carve and we're gonna stuff
this by the way later on with our family recipes it goes back many years and it's
a pork sausage stuffing which is absolutely unbelievable okay we're
getting there way down okay so now been able to successfully cut through that
little carolers by the top of the backbone and we're going to free that
part of the turkey up
there's our carcass this goes into our soup bowl and you're gonna end up with
what we have right now just want to find that bone there it is okay we got the
bone apart now we're gonna do exactly the same thing on the other side now we're
gonna start working on the thigh bone and basically what you want to do is
just find that bone and run your knife along the edge of it on all the sides
and cut along the top like that run your knife down till you get down to the
joint just kind of cut away cut away okay then what you do is you take your
knife and run it along the length of the bone like so and you want to keep
cutting until you get to the leg bones and cut this top bone right off again it
goes to our soup bowl yeah okay now we're finally getting down to the bottom of
the actual leg bone and this is where the tendons are but basically what you
want to do is just go down you get to that point and then just cut it right
off
