I scored a 14 pound turkey that was up against the sell by date and cut it up so that I have boneless breast portions, thighs, drumsticks and wings and of course the carcass. I have taken pictures of each step in the cutting and wonder where to post this picture heavy piece.

The order of the pictures is reversed so this could be a how to reassemble a cut up turkey.

#1 is the pieces ready to wrap or roast

2. is the carcass with the back removed

3. is the breast portion removed

4. is the breast before I made the first cut alongside the breast bone

5. is the cut to separate the thigh from the drumstick

6&7. is the cut for separating the leg from the back

8.is the cut to separate the wing from the breast.

9. is the whole turkey as it came from the wrapper

I am sorry if it is short on detail. I will be happy to write step by step instruction if they are wanted.. That turkey was .49 per pound with all of the discounts. In the same display case were boneless breasts for 3.49 per pound.

maryB, just click on the"Print this post" tab at the top of the picture post and it works quite nicely.

CindyP suggested that I put my turkey cutting into the form of a blog. However I have no knowledge about how to go about this. I am familiar with “word”.  And I can attach pictures to emails but that is the limit of my skill in this department.

Ross

The foregoing paragraph I tried to email, Here: 'fbrblog@yahoo.com.' and it was rejected as undeliverable.

Thighs are easy, drumsticks are much more trouble. For drums you need a pair of pliers to hold the little skinny flat bones that make up the many tendons that are attached to the muscles in the drum and to the feet. Grind the skin with the rest of the meat. You need the fat that is on/in the skin.

The wings are very difficult and best used for par boiling and then seasoning spicy and frying.

Be sure to skim the fat and save it for cooking and baking.

The breast meat and thigh meat is great when sliced length ways and marinated and grilled. I often cut the meaat into one inch chunks and season it drege it in flour and fry it as savory chunks. It makes many pieces that give good mouth satisfaction and it feeds more people because people eat by a subconcious number of bites. When they have had enough bites they are full.

Grind the skin raw and nearly frozen, I keep fat in the fridge for over a year but it must be completely dry. heat it until it stops bubbling and boiling somewhere around 250 degrees. That drives off all of the water. You can cut perfect cubes of meat when it is just barely still frozen and nice and firm.

I am not fanatical about how I deal with the poultry carcass. Most of the time the bones, wing tips, neck and gizzard go into the stock pot and after about an hour I lift the bone out to pick off the meat then put the bone back into the pot\. It takes hours to cook a good stock. A PC might be faster but I like long slow cooking for stock.