Most grocery stores sell pre-cut and packaged turkey parts like wings, legs, and breasts. It can be more economical to purchase a whole turkey and cut it up at home. When choosing a turkey to cut up, a utility grade turkey is a good choice. Just make sure that the turkey isn’t pre-stuffed or has a built-in pop-up timer.
It will be easier to cut up the turkey if it is well chilled, or even slightly thawed, as the tissue will still be fairly stiff. A very sharp knife is required for best results, ideally a 6″ (15 cm) boning knife. Sturdy kitchen shears are also helpful. These tools should be very carefully handled and used cautiously to avoid injury.
Before you begin, remove the plastic leg clamp if there is one. Remove the giblets and neck, which are usually found in the body cavity, in a little package. Use these along with other discarded parts (see below) to boil for soups and stock if desired.
The centerpiece of any Thanksgiving feast, a whole turkey can be a daunting culinary challenge, especially for those new to the art of poultry preparation. But fear not, aspiring chefs! With a little guidance and a sharp knife, you can conquer the task of quartering a whole turkey with confidence and ease.
Preparing for the Quarter-Turkey Quest:
Before embarking on your turkey-quartering adventure gather your essential tools:
- A sharp chef’s knife: This will be your primary weapon in separating the turkey into manageable pieces.
- A cutting board: Choose a sturdy cutting board that can handle the weight and size of the turkey.
- Kitchen shears: These will come in handy for trimming away excess skin and fat.
- Paper towels: Keep some paper towels on hand to clean up any spills or juices.
The Quarter-Turkey Saga: A Step-by-Step Guide
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The Great Unwrapping: Begin by removing the giblets and neck from the turkey’s cavity, These are typically packaged in a plastic bag and can be set aside for later use or discarded,
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The Backbone Break: Place the turkey breast-side down on your cutting board. Using your chef’s knife locate the backbone running along the center of the turkey. Starting at the tail end carefully cut along both sides of the backbone, separating it from the ribs. You can save the backbone for making stock or discard it.
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Winging It: With the backbone removed, turn the turkey breast-side up. Locate the wing joints where they connect to the breast. Using your kitchen shears, cut through the joints to remove the wings. You can either leave the wings whole or cut them into smaller pieces for easier cooking.
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Thighs the Limit: Next, locate the thigh joints where they connect to the body. Using your chef’s knife, cut through the joints to remove the thighs. You can leave the thighs whole or separate them into drumsticks and thighs.
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The Breast is Best: Finally, it’s time to tackle the breast. Cut carefully along the breastbone, starting at the wishbone, to divide the breast into two halves. For simpler cooking, you can either leave the breasts whole or cut them into smaller pieces.
Congratulations! You’ve successfully quartered your whole turkey, ready to be roasted, grilled, or cooked to your heart’s desire.
Bonus Tips for the Quarter-Turkey Champion:
- Sharpen Your Skills: A sharp knife is essential for a clean and efficient quartering process. Invest in a good quality chef’s knife and keep it sharp.
- Safety First: Always handle your knife with care and keep your fingers away from the blade.
- Practice Makes Perfect: Don’t be discouraged if your first attempt at quartering a turkey isn’t perfect. With practice, you’ll become a master of the art.
- Get Creative: Once you’ve mastered the basics of quartering a turkey, you can experiment with different cooking methods and recipes.
With these tips and a little practice, you’ll be quartering whole turkeys like a seasoned pro in no time. So go forth and conquer your Thanksgiving turkey with confidence!
Step One: Cutting the Wings from the Body
Lay the turkey on its back. Pull wing away from the body and pierce the skin with your knife. Keep pulling and cut through the joint while continuing to pull to release the wing from the body. Repeat on other side. If preferred, the wing can be divided into three sections: the drummette, or upper portion that is sliced through the elbow joint, the middle section, and the wing tip. These sections can be used separately or combined. Even though there’s not much meat left, you can remove the wing tip and use it to make soup or stock.
Step Two: Cutting the Legs
Next, take the leg off, by first breaking through the skin with your knife to reveal the joint. Make a clean cut between the joints to release the leg, then pull it away from the body hard enough to pop the socket out. Repeat on other side.
Now that you have removed the leg quarter, you can split the thigh from the drumstick, if desired. Finding the joint by feel will become easier with practice. Next, place the knife in the middle of the joint and cut through; the softer joint will facilitate an easy cut with the knife.
How to Cut Up a Whole Turkey (Easily)
FAQ
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