Deboning a Whole Turkey

Botch

This popped up on my video feed tonight; its the completely wrong time of year to post this but I'll probably never see it again so its worth posting now.  
I've never deboned a whole raw bird before; I've watched Jacques Pepín do it on video a few times.  I've tried doing so just with cheekun thighs, but end up with a grotesque mess.  I currently pay the extra dollar or so to buy skinless deboned thighs at the market.  
Here, Adam Ragusea debones an entire turkey, and I don't know if its his explanation, or the camera angles, but so much of it makes more sense to me, now.  I'd like to try this again, starting out with just a cheekun first (and cooking a whole turkey for one ends up with food fatigue anyway, even freezing some of it).  FWIW.
 
https://youtu.be/peeRWHI7FpY

lousubcap

Definitely a different process than Jacques Pepin and his chix video linked here:

https://www.youtube.com/watch?v=nfY0lrdXar8

Paging @Canugghead as I am sure he has deboned a turkey, chix and duck for his Turducken feast.

kl8ton

I watch this video (Pepin) a few times before attempting to debone a chicken.  It takes a bit of practice.  I may have been down to 6 minutes deboning and my results were becoming somewhat acceptable.  I really enjoy cooking the whole deboned bird and slicing it like a loaf when down.  The dark meat and white meat all getting happy together in one tightly secured "roast" is magical.

kl8ton

A pic I've likely posted before.  Again this is chicken and not turkey. I may give turkey a go someday. Sorry for the continued derailment.

Botch

Since white and dark meat cook to different temps, do you precook the dark meat at all before making the roll?  

kl8ton

Botch said:

Since white and dark meat cook to different temps, do you precook the dark meat at all before making the roll?  

No.  

Ozzie_Isaac

Adam Ragusa is the hero we don't deserve.  I love his videos.

Also love Jamie&Julie (now the Anti-Chef) videos too.

Canugghead

lousubcap said:

Definitely a different process than Jacques Pepin and his chix video linked here:

https://www.youtube.com/watch?v=nfY0lrdXar8

Paging @Canugghead as I am sure he has deboned a turkey, chix and duck for his Turducken feast.

Thanks for the nudge cap 
https://eggheadforum.com/discussion/1226776/turducken/p1




Big different between Pepin and Ragusea in how they butcher the bird, granted chicken is smaller and more tender...
- Pepin limits the use of knife to cutting joints, slicing meat to expose bones and scraping meat off the bone, uses his fingers often to separate meat from bone.
- Ragusea OTOH slashes and gashes left, right and centre, the knife almost never left his hand. Left too much meat on the bones.