AGRICULTURE

How do you debone poultry (like a turkey, duck, or chicken), so I can make turducken?

When I was a chef I used to debone turkeys and chickens to stuff them , if you want to keep them whole and not go down the backbone, it is easier to do it this way, but start at the cavity down the backbone and then start at the front to meet under breast, then go along the wishbone and work you knife up into the front of the breast bone, some of this can be done by just running your finger along the rib cage, do this when it is still a bit frozen, it will be less trouble and once the bones are out it will defrost fast, the legs on the turkey can be left bone in to make it look like a roast turkey when carving, the duck and chicken should be boned out

There is no shame going done the backbones and laying the flat and putting the stuffing in the, I recommend a different one for each bird, the chicken with the chicken livers in it, the duck a wild rice one, and the turkey a chestnut and celery one. Stuff the duck and chicken first, freeze them in saran wrap and when you go to insert them, you witll only have to use string or poultry skewers on the turkey, you can find them or a long needle with string will do.

Figure that it will take about 3 hours depending on the size of the turkey, and if you have a meat thermometer, the interal temp should in the center to be 185-200 degrees for it to be fully cooking through.

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