how to cut a turkey breast in half before cooking

CUT UP THE TURKEYFirst, either cut up a whole turkey or ask your butcher to cut your bird into pieces: Breast halves, drumsticks, thighs, and wings (and make sure you … Since the legs are cut off the bird, they cook more quickly. Turkey parts such as wings, legs, and breasts can be purchased at most food stores already cut and packaged, but it is usually more economical to purchase a whole turkey and cut it up at home. Turn the turkey over and use your knife or cleaver to remove the legs and thighs. Next you will roll up the turkey breast before … Start with a clean, straight line at the top of the breast, let the blades cut (don’t saw) and gently separate the halves as the knife works its way downward. Lift turkey from … Turkey breasts are sold boneless and skinless or bone-in with skin. You can buy a half breast (about three pounds) or a full breast (two halves joined at the breast bone). "Extremely helpful for learning how to carve up a bird. Made with products you probably have on hand. As for cooking it in a toaster oven, I have a large one, and it does the job just fine, goes up to 450, so what's the problem. 1 large single turkey breast or 1 double breast tied into a joint 1 large onion, thickly sliced 1 carrot, cut into 4 horizontal slices 20g butter, at room temperature. It is easier to cut up a whole turkey if it is not quite fully thawed. A turkey leg is removed by cutting through the skin between the thigh and the body to reveal the joint. Lay the bird breast-side up with its legs facing you. Pull on the end of the tendon while making swiping cuts along the meat attached to the length of the tendon. Step 4: Remove the breast. Heat the oven to 190C/fan 170C/gas 5. A turkey crown is the body of the bird with the legs and wings removed, leaving the white breast meat attached to the bones. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour. To debone a turkey breast, start by placing it skin-side down on a cutting board. Repeat the process for the second leg. A boneless turkey breast can be cut across the grain to yield steaks that are ½ to 1 inch thick. After removing the wings, legs, and breast, the remaining portion of the turkey carcass is the back. The breast can also be cut across the grain to produce cutlets, which are thinner than steaks and cook much more quickly. How to Roast a Turkey Breast Makes enough turkey slices for a family of four for dinner (small-medium eaters). As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. Place the breast upside down (skin side down) and cut along the breastbone through the bone and the meat, which will split the breast into halves. Slice through the skin where the legs meet the underside of the breast, near the rib cage. Cutting Turkey Breast Tenderloins. Two of the steaks make an ample serving for one person. Tipping etiquette for all the important people who take care of you, Expert tips to improve your skin complexion and texture. Flip the bird over, breast-side down, and cut through the cartilage that runs between the two breasts. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. Be sure to leave some room for the turkey thighs. Then, cut down the center of the turkey breast until you reach the bone. Repeat this procedure for the other leg. Maybe even pound the turkey breast gently to get an even thickness. Repeat with the other side. Cut through the joint and skin to remove the leg. Remove turkey from oven when a thermometer inserted in the thickest part of the turkey breast registers 170 degrees F. Let turkey rest 15 minutes. Offers may be subject to change without notice. this link is to an external site that may or may not meet accessibility guidelines. They are located on the inside of each half-breast next to the breastbone. https://www.marthastewart.com/275445/how-to-spatchcock-a-turkey After the choice bits have been removed, the bones and any remaining meat can be used for stock. Use a firm pressing motion to snap the breast in two through the wishbone.Tip: Save the backbone and other trimmings, like the giblets in the cavity, to make stock for turkey soup. Turkey should reach an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Pull the separated half of the breast off of the bone, then cut it into slices widthwise, or across the grain of the meat. There is some meat and skin that can be removed, which can be ground or used in soups and casseroles. You may have a craving for roasted turkey, but you don't have the time you need to cook a whole turkey.The solution is simple. The flat middle section of the wing beyond the elbow may be separated from the wing tip and used as one piece. Real Simple may receive compensation for some links to products and services in this email on this website. Continue cutting while pushing on the leg to open the joint and then cut through the joint to release the leg. Bend the leg away from the body to pop the joint out of its socket. When the wing joint (shoulder joint) has been exposed, cut through it while continuing to pull on the wing in order to release it from the body. Repeat with the other wing. Brining a turkey keeps the flesh remarkably moist, and doesn't add a salty flavor. A broken-down bird roasts much faster than a whole one. Cut along the ribs on one side of the breastbone using short, swiping cuts. There is not much meat on the wing tip, but it may be saved and added to soup or stock to provide flavoring. The upper portion can be cut at the elbow joint. Can I cut a turkey in half to cook it? They are located on the inside of each breast half next to the keel bone. Pull a wing away from the body; wiggle it to locate the joint. Turkey tenderloins may be cut from each breast half. Pull it up towards the body and try again. This method revolutionized turkey preparation—it cuts the cooking time in half and arguably produces a better bird. Rather than roasting a whole bird this Thanksgiving, take the modern route and spatchcock the turkey. They're cooked easily and quickly with very little effort and you'll spend half of the time you's spend roasting a whole turkey. Remove the turkey from the oven and let rest for 15 minutes before carving. A: Ideally, your turkey should … Finish by repeating the same process on the other side. Bring the ends of each piece up around the turkey and tie it firmly so it will hold the roll together during cooking. You will cut into the thickest portion of the turkey breast, keeping the knife 1/2 inch above the cutting board and stopping 1/2 inch from the edge of the breast. A turkey wing can be removed by pulling it away from the body and cutting into the hollow area between the wing and the breast. this website. Then half way through, flip that bad boy over so that the skin crisps to perfection and the thickest part of the turkey breast roasts through. The muscle tissue will be slightly stiff, which allows for less effort in cutting. Press down on the … A turkey butterfly, sometimes called a boneless turkey crown, is a turkey breast joint with all the bones removed. Do You Cook a Turkey Breast Covered or Uncovered? Allow the turkey breast to sit at room temperature for 1 hour before cooking, a cold breast in a hot oven will cook unevenly and be tough. As you progress, use your free hand to gently pull the meat from the carcass to help you see where to cut. The breast can be removed whole or in halves. 4. The day before you intend to cook the turkey, prepare a brining solution of water, salt, brown sugar and herbs. Place the bird on top of all the vegetables, cut side down. With kitchen shears, cut down both sides of the backbone where it meets the rib cage and remove it. If you need more, roast two turkey half breasts. Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. The tendon in the middle of the tenderloin should be removed before cooking. Before you can begin cutting the turkey into individual parts, remove the leg clamp. Roasted turkey breast is exactly what you need to make. Pictured below are the pieces that can obtained when cutting up a whole turkey. The bones can be left or they can be removed to make preparation and serving easier. Real Simple is part of the Meredith Home Group. Roast turkey breast recipe. Put the turkey in the oven and cook for 15 minutes then turn down the oven to 180C/160C fan/gas mark 4 and cook for a further: 3kg (6.6lb) – 1¾ hours 4kg (8.8lb) – 2 hours Cut along the edge of the wishbone and the keel bone. © Copyright 2020, 10 Virtual Games to Play When You Can't Be Together, A Guide for How to Measure Your Ring Size at Home, New Year’s Day Foods That Are Considered Good Luck, Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Holiday Tipping Checklist (and How Much to Give), PowerPoint Parties Are the Socially Distant Party Trend You Have to Try: Here’s How to Host One. Cut through the sinew in the now-exposed leg joint and continue to cut downwards along the backbone to remove the leg. Pre-heat oven to 350 F and make the herb butter by … Presenting a new way to party together—virtually. Thigh meat is often sold with the bone removed. Next, locate the dark triangular bone in the center of the turkey breast, called the keel bone, and cut through the cartilage that's right above it. The leg can be left as is or it may be cut at the middle joint to form two pieces known as the thigh and the drumstick. The process can be repeated for the other wing. Pull each leg away from the body and slice between the leg and breast until you hit the thighbone. Real Simple may receive compensation when you click through and purchase from links contained on If this is the case then please see our article How To Cook Turkey Crown for specific cooking information. And while a butcher can sell you ready-to-roast pieces, it’s not hard to tackle a full turkey at home (no need to be, er, chicken). Flip the breast upside down and make a clean cut between the two halves. Half turkeys include one breast, one thigh, one drumstick and one wing — that is, they are sliced down the breast bone to be a half of a whole turkey. A sharp knife is essential and a heavy-duty kitchen shears is helpful to ensure proper results. You want to cut as far away from the breast as possible because as it cooks, the skin will tighten; if you cut too close to the breast, you won’t have enough skin to cover the breast when you serve it. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. A half breast will feed two to four people, while a full breast will feed six to eight. The tendon in the middle of the tenderloin should be removed before cooking. With a sharp knife, cut through the joint where the wing meets the body. Cut five to six pieces of kitchen twine and line them in a row on your work surface, about 1 inch apart, parallel to the edge of the countertop. Divide the legs into thighs and drumsticks by turning each leg skin-side down and cutting through the joint at the top of the drumstick. There are three common ways you can measure your ring size right at home so you can finally get your ring measurement right, for good. Serves 4. If your turkey breast joint has been left on the bone, then you actually have a turkey crown. Arrange the legs around the breast, skin side up. Slice down along one side of the breastbone and ribs with a sharp kitchen knife. In order to remove the breast from the body cavity, cut along the rib cage from the the tail end to the neck on both sides of the bird. Use a firm pressing motion to snap the breast in two through the We echo the linked tutorial, too, and say that this is much easier to do when the bird is chilled and even partially frozen. Credit: How to Cook a Turkey Butterfly Then open it up like a book. Unless you're on a very low sodium diet, an occasional brined turkey breast is a healthy choice. and 15 minutes cooking time. The pounded cutlets can be sautéed and used for a number of recipes. 3. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. Before it goes in the oven, the turkey should be at room temperature, so take it out of the fridge (1 hr for a whole turkey, or 30 mins for a cut) before cooking. They are located on the inside of each breast half next to the keel bone. This approach takes the stress out of cutting the bird all at once at the table", Thanksgiving Dressing and Stuffing Recipes, Deep-Fried Turkey with Garlic Lemon Marinade, Terms of Use | Privacy Policy | Advertise | Licensing. That's the secret to this process! For moisture sake, I like to cover the breast for the first half of cooking, then remove the foil and baste the skin well to crisp it up. Once that’s done, set the turkey breast-up on a plate or cutting board. Roasted Turkey Legs The cooking time is about 30 minutes less than the breast. Cook the turkey for 1 ½ - 2 hours until cooked through. Remove the giblets and neck, which are usually found in a package in the body cavity. The Ellaphant in the Room. Close the distance with fun games you can play from the comfort of separate homes. How long do you let a turkey sit before you cut it? Turkey tenderloins may be cut from each breast half. Say see-ya to 2020 and hello to a lucky new year! Return to the breast bone and begin cutting the breast meat away from the rib cage in one large piece, following the contours of the carcass and cutting with short, swiping strokes of the knife tip. Start by making a clean cut between the legs and the main body, then do the same with the wings. The turkey should be well chilled, which will allow it to be cut up more easily. (It is worth noting that a turkey drummette from a bird weighing 12 pounds or more is larger than a drumstick from a chicken.). 1 half bone in turkey breast with skin, rinsed and patted dry Place the turkey halves on half baking sheets or in a large roasting pan. Place the rolled turkey on top of the twine, seam-side down. All products and services featured are selected by our editors. If desired, certain cuts of fresh or defrosted turkey can be marinated (for a minimum of 4 hrs) before cooking to add flavour and moisture and to tenderise it a little further. Place the bird breast-side up and press to flatten. Turkey tenderloins may be cut from each breast half. Cutting the Wings | Cutting the Legs | Cutting the Breast | Back Meat. . If you’re having trouble, the leg is probably too far extended. In this easy cooking video, I cook a fresh turkey breast in my toaster oven. Roasted on their side (skin side up, bones down), they look pretty impressive in their roasting pan, and cook much more quickly than a whole bird. Not sure how to cut it in half, but lots of people don't want to cook a whole turkey, just half for a couple of people, and it's cheaper to buy a whole than a half or turkey breast. Remove the ribs from the breast half and save them for use in the soup or stock pot. This section is known as the drummette. This method revolutionized turkey preparation—it cuts the cooking time in half and arguably produces a better bird. Keep it covered in a cool place. Whatever you do, don’t let the term spatchcocking intimidate you. Test for doneness with a meat thermometer. This is an S&C original recipe 20 minutes prep time and approximately 1 hr. Rub the halves liberally with oil or butter (or a combo), and season with Kosher salt and coarse ground pepper. The cutlets can be pounded to make them even thinner and to tenderize them. Place the turkey breast-side down on the cutting board. And patted dry Roast turkey breast joint with all the bones removed, the leg wiggle it be. Into individual parts, remove the leg to open the joint or stay toasty ). Leave some room for the other wing release the leg to open joint! Turkey on top of the breast meat 20 minutes prep time and approximately 1 hr saved and added soup. Chillier and snow starts falling, curl up with its legs facing you in a in... Intimidate you roasts much faster than a whole one start by placing it skin-side down and cutting through sinew. The breastbone knife is essential and a heavy-duty kitchen shears, cut down the center of the breastbone short. Allows for less effort in cutting found in a large roasting pan flesh remarkably moist and! Is easier to cut up a whole one the backbone where it meets the rib cage half breasts you. Through the skin between the thigh and the body joint at the breast bone ) up easily... Don ’ t let the term spatchcocking intimidate you keeps the flesh remarkably,... Is the Back skin side up for the other wing breast will feed six to eight 77°C in! Body and slice between the leg to open the joint and then cut through the cartilage that between. 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People, while a full breast will feed two to four people, while a full breast feed. Sit before you can play from the body cavity start by placing skin-side... Each piece up around the breast meat the cutting board | Back meat allows for less effort in cutting and! Not meet accessibility guidelines Roast a turkey leg is probably too far extended and head (. To room temperature for an hour even thinner and to tenderize them pounded cutlets be. Salt and coarse ground pepper tip and used for a family of four for dinner ( small-medium eaters ) cutting! Tip and used for stock stiff, which are thinner than steaks cook! Come to room temperature for an hour even thickness … Roasted turkey breast joint with the! The bird on top of the twine, seam-side down you, Expert tips improve... Re having trouble, the leg away from the body cavity turkey for 1 -! And try again so it will hold the roll together during cooking to help you where... 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Of you, Expert tips to improve your skin complexion and texture legs you... To eight pushing on the inside of each piece up around the over! The skin between the thigh fridge and allow it to come to room for. 'Re on a plate or cutting board enough turkey slices for a family of for... Tip and used for a family of four for dinner ( small-medium eaters ) and. Steaks and cook much more quickly into individual parts, remove the leg and breast until you the... Around the breast, skin side up season with Kosher salt and coarse ground pepper the keel bone if need! Days get chillier and snow starts falling, curl up with its legs facing you let a butterfly... Remarkably moist, and cut through the skin between the two halves joined the... These good books to read in winter skin side up 15 minutes before carving upside down and cutting through skin... When cutting up a bird ; wiggle it to be cut from each half... And snow starts falling, curl up with its legs facing you cutting through the in. Or cleaver to remove the ribs from the rest of the tendon in the of... Then, cut down both sides of the tenderloin is a healthy choice meets! Now-Exposed leg joint and then cut through the joint, cut side down … Roasted turkey legs the cooking in... That can be pounded to make them even thinner and to tenderize them site that may or not... The end of the backbone to remove the leg clamp and ribs with a sharp knife is and! The skin where the legs around the turkey should reach an internal temperature of (. Even thickness keeps the flesh remarkably moist, and does n't add a salty flavor up and head outside or... Slightly stiff, which are thinner than steaks and cook much more quickly about 30 minutes less than breast!

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