Demystifying the Turkey Oyster: A Culinary Delicacy

The turkey oyster, often shrouded in mystery, is a hidden gem nestled within the anatomy of this beloved poultry. This small, delectable morsel, also known as the pope’s nose or parson’s nose, is a culinary treasure waiting to be discovered.

Unveiling the Location of the Turkey Oyster

Contrary to popular belief, the turkey oyster is not a mollusk but rather a piece of dark meat found on the back of the bird, near the thigh. Specifically, it resides in the hollow on the dorsal side of the ilium bone, a triangular bone located at the top of the hip joint.

Unraveling the Mystery: Why is it Called an Oyster?

The name “oyster” likely stems from the resemblance of this meaty morsel to the shape of an oyster shell. Its smooth, oval form and the fact that it is tucked away in a hidden location further contribute to this culinary moniker.

Culinary Delights: How to Enjoy the Turkey Oyster

The turkey oyster is a prized delicacy, often reserved for special occasions. Its rich, flavorful taste and tender texture make it a culinary delight. Here are some ways to savor this hidden gem:

Roasted: Roasting the turkey oyster alongside the bird allows it to absorb the savory juices and develop a crispy exterior.
Sautéed: Sautéing the oyster in butter or olive oil enhances its flavor and creates a golden-brown crust.
Grilled: Grilling the oyster imparts a smoky aroma and a slightly charred exterior, adding another dimension to its taste.
Fried: Deep-frying the oyster creates a crispy, golden-brown exterior, making it an irresistible appetizer or snack.

Additional Resources:

Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. (johorkaki.blogspot.com)
The location of the oysters in a chicken. (reddit.com/r/Damnthatsinteresting)

The turkey oyster, a culinary treasure hidden within the bird, offers a unique and flavorful experience. Whether roasted, sautéed, grilled, or fried, this delectable morsel is sure to tantalize your taste buds and leave you wanting more So, the next time you encounter a turkey, remember to seek out this hidden gem and savor its rich, flavorful taste

How to save the oyster while cutting up chicken.

24th Feb 2010 Blake Royer

The chicken oyster. It sounds strange. But also intriguing enough to suggest deliciousness. Ive heard other people talk about this elusive piece of meat hidden somewhere on the chicken. Only smart cooks know about it, like Thomas Keller, who mentions it in his recipe for ” My Favorite Simple Roast Chicken ” in the Bouchon cookbook. When the chicken is done roasting, the skin golden and fragrant, he locates the oyster on each side of the chicken and greedily gobbles it up as a cooks treat.

The other week we were cutting up chickens at culinary school, starting with the legs, then the breasts. We learned how to cut the breast neatly away from the bone, where to trim the wings, and how to easily separate the leg from the thigh. In his endearing French accent, the chef mentioned “the oyster” during the demonstration and promised to show us where to find it. After rinsing, drying, and trimming the chicken, he set out to do just that.

Ive cut up lots of chickens before, but I usually just lop off the legs and thats that. When I send the chicken carcass to the stockpot, the oysters have been going to waste. Now I cut more carefully and leave the oyster attached to the leg.

Simple, and a matter of turning your knife a few degrees to extract something special from the chicken. Heres how to do it.

You start with a whole chicken. In this image, the oyster is nestled into a pocket of the backbone that faces the cutting board.

First, cut into to stretched skin between the leg and the breast. The leg should fall away towards the table. Cut, moving toward the back close to the wing (which is actually the front of the chicken where the neck is), making incisions between the breast and leg.

Gripping the entire leg and bending it downwards occurs when the skin is mostly cut where the leg joins the body. It should be simple to see where you need to make your cut because the leg joint should pop out of its socket.

Now pick the chicken up by the leg. Now that we’re looking at the backbone, you can see the oyster meat by closely examining the bumpy area. From the right side, cut horizontally, close to the backbone. Straight down from where my thumb is in the picture is the oyster. To reach the oyster, you basically cut horizontally. Then, you turn the knife down and cut down, perpendicular to the backbone. You only need to make the single cut straight down. When you do, you can gently pull on the chicken’s leg and the oyster will come away with the rest of the leg when you lay the chicken back down.

Here is the leg, detached from the body. The oyster is the dark knob of meat all the way on the right.

Slicing A Turkey Oyster

FAQ

Which part of the chicken is the oyster?

Chicken Oysters are two circular-shaped, small pieces of dark meat on the back of the chicken’s thigh, near the backbone. When birds are cooking, the juices are pulled to the center of the chicken.

Does Turkey have oysters?

So good in fact, that some chefs don’t divulge what they are so that they can stay a delicious little secret. Turkeys have “oysters” too, which are larger, similarly tender and delicious, but also little known.

What is the meaning of turkey oyster?

Turkey oyster, or chicken oyster, is the English denomination for what the French call “Le sot l’y laisse” (The fool leaves it), which is a small bit of meat that is often left on the carcass when carving.