Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›

Home Cooking

Turkey

I need some tips about cutting up a raw turkey

Share:

More from Home Cooking

Home Cooking Turkey

I need some tips about cutting up a raw turkey

l
LisainCali | | Nov 16, 2009 11:11 AM

We have a small family so I usually buy a very small turkey, or just bone-in turkey breast. I always grill/smoke my turkey. In the interest of saving money and stretching dollars this year, I bought a 20 pound turkey from Fresh and Easy with the plan of using only the breast(s) and using the rest of the bird to make stock. That turkey cost about 1/3 of the 12 pound turkey I usually buy - and probably 25% of the cost of just the turkey breast.

Now I'm beginning to panic because I have never worked with a 20 pound turkey - it is frozen solid and I believe it will take 3-5 days to thaw in the refrigerator. I have also never cut up a turkey before and really don't even cut up chicken very often. I do have poultry shears, a cleaver and good knives.

My thoughts are that I should move the turkey from the freezer to the fridge this coming Thursday so that it will be thawed by next Monday or Tuesday. I can hack the turkey on Tuesday and make the stock. Then brine the breasts on Wednesday.

Does anyone have any tips, suggestions or warnings about all of this???

More posts from LisainCali

Feedback