Deboning and butterflying a whole turkey breast may seem like an intimidating task, but it’s actually quite simple with the right tools and techniques. As a home cook, learning this skill allows you to prepare turkey in new and exciting ways. In this detailed guide, I’ll walk you through the process of deboning and butterflying a whole turkey breast step-by-step.
Why Debone and Butterfly a Turkey Breast?
There are several advantages to deboning and butterflying a whole turkey breast
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It cooks faster and more evenly since the breast is a uniform thickness A whole boneless breast may cook in about 1 hour whereas a bone-in breast can take 1 1⁄2 to 2 hours,
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You can easily stuff a butterflied breast or pound it thin for cutlets. This adds creativity to your turkey dishes.
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It gives you more control over seasoning and marinating the meat directly.
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A boneless breast is easier to carve and serves neat slices of meat and stuffing.
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It provides excellent turkey flavor for smaller gatherings rather than cooking a whole bird.
So if you’d like to get more versatility out of your turkey breasts, deboning and butterflying is a simple technique to add to your repertoire.
What You’ll Need
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Sharp boning knife – This is the most essential tool for precision deboning.
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Cutting board – Use a large board that will fit the whole breast. Plastic is best to avoid dulling the knife.
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Kitchen shears – Helpful for trimming excess fat and skin.
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Meat mallet (optional) – For pounding the breast to an even thickness after butterflying.
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Twine (optional) – If stuffing and rolling the breast, twine keeps it all together.
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Turkey breast – Plan for about 1 pound per person.
Step-by-Step Instructions
Now let’s get to deboning and butterflying that turkey breast! Here is the full process in easy step-by-step instructions:
1. Remove Any Netting or Packaging
Take the whole turkey breast out of any packaging. Remove any netting or string wrapped around it. Pull out the pop-up timer if there is one. Rinse the breast and pat dry with paper towels.
2. Slice Along One Side of the Breastbone
Place the intact turkey breast skin-side down on a clean cutting board. Position it so the tapered end points away from your body for better leverage. Make an incision along one side of the breastbone from the thick end down towards the tapered end.
3. Repeat on the Other Side
Turn the breast over and make another incision on the other side of the breastbone until you can lift it out completely. Be sure to cut as close to the bone as possible to retain maximum meat.
4. Remove the Breastbone
Lift out the breastbone and attached ribs and set aside. You can reserve these bones for making stock. Run your fingers over the breast to check for any remaining bones and remove them with your knife.
5. Butterfly the Turkey Breast
With the skin side facing down, use your knife to slice horizontally through the thickest part of the breast, being careful not to cut all the way through. Leave about a 1 inch connection. Open it up like a book.
6. Trim Off Excess Fat or Skin
Use the kitchen shears to neatly trim away any excess skin, fat, or uneven edges to give you a uniformly shaped breast.
7. Optional: Pound the Breast Evenly
Place the butterflied breast between two pieces of plastic wrap. Use the meat mallet to gently but firmly pound the breast to an even thickness, usually about 1/2 inch.
8. Stuff and Roll Up the Breast
If desired, lay your favorite stuffing across the center of the butterflied breast. Leave the edges free of stuffing. Then carefully roll up the breast lengthwise, using the plastic wrap to help tighten the roll.
9. Secure with Twine
Use kitchen twine to tie the breast roll at 2-inch intervals. Make sure twine is snug but not too tight. Tuck the ends under to secure.
10. Cook as Desired!
The deboned, butterflied turkey breast is now ready for your recipe! You can roast, grill, sauté, or bake for delicious results. Refer to a meat thermometer and cook to an internal temperature of 165°F.
And that’s it! With some basic knives skills and attention to detail, you can debone and butterfly a whole turkey breast for your next culinary creation. This versatile cut of meat will be a hit at holiday meals but is also great for smaller weekday dinners.
Turkey Breast Deboning and Butterflying Tips
Here are some helpful tips to ensure turkey breast deboning and butterflying success:
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Work slowly and carefully when deboning. It takes finesse. Don’t rush it.
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A super sharp, thin boning knife is key for clean cuts around bones and joints.
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Chill the raw breast in the fridge for 30 minutes before deboning. This firms it up for easier slicing.
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Save bones, excess skin and fat for making homemade turkey stock.
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Loosely stuff the center of the breast or it may leak during cooking. Leave the tapered edges free.
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Tie up the rolled roast very snugly to keep stuffing contained as it cooks.
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Monitor temperature with a meat thermometer until it hits 165°F for food safety.
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Let roasted or grilled butterflied breasts rest for 5-10 minutes before slicing to let juices redistribute.
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Sautéed or pan-seared cutlets need just a minute or two per side over med-high heat.
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Store raw or cooked boneless turkey breast in the fridge for 3-4 days or freezer for 2-3 months.
Get Creative with Deboned Turkey Breasts!
Once you’ve mastered the process of deboning and butterflying a whole turkey breast, get creative with how you prepare and serve it:
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Make turkey roulade by pounding thin, spreading a savory filling, and rolling up jelly-roll style.
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Stuff with cornbread dressing or wild rice mixture for holiday flair.
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Chop or slice the meat after cooking for turkey sandwiches and salads.
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Pan fry cutlets and serve with gravy and mashed potatoes for a homey dinner.
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Marinate butterflied breasts in Italian dressing before grilling for added flavor.
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Shred leftover turkey to use in casseroles, soup, chili, and tetrazzini.
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Dice cooked turkey breast to make the ultimate after-Thanksgiving sandwich.
As you can see, when you debone and butterfly a whole turkey breast, you open up a whole new world of quick, easy, and endlessly delicious turkey dishes! This guide should give you the key techniques and confidence to debone turkey breasts in your own kitchen.
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Removing the Keel Bone
- 1 Position the turkey. Place the turkey breast with the skin-side down on a plastic cutting board. Position the pointed end so it is facing away from you. Be sure that you have plenty of elbow room around your cutting board to work.
- 2 Make a center slice. Make a cut down the center of the breast all the way down to the bone. This may take several cuts. Make each cut deeper than the last until the bone is reached.
- 3 Locate the keel bone. The keel bone is a dark triangular bone in the center of the breast. This is the first and more important bone to remove. You may want to pick up the breast and bend it backward a bit in order to better expose the keel bone.
- 4 Cut the cartilage. Using your knife. slice through the cartilage found just above the keel bone. Once again, this may require several runs with your knife, moving deeper each time.[3]
- 5 Remove the keel bone. Pick up the breast and bend it backwards even more. Try to “pop out” the keel bone a bit by applying pressure with your fingers. Then using your hands and your knife, work to free the entire bone. Pull out the bone, as well as the cartilage.[4]
- If the keel bone does not pop out easily, slide your fingers underneath it on one side, then the other, working to break up any cartilage.
- Once the cartilage is disconnected from the bone, it should come out easily.
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Removing Additional Bones
- 1 Locate the long bones. There are two long bones (one on each side) that run the length of the breast. Find the two long bones, and use both hands to bend the bones backwards, loosening them.[5]
- 2 Remove the long bones. Use the knife to work your way around the bones and cartilage of the long bones. Work carefully to remove meat and cartilage until the bone is free. Repeat on the opposite side. Save as much meat as possible.
- 3 Locate and remove the wishbone. The wishbone is a thin, V-shaped bone found right between the neck and the breast. By now, your wishbone should be loose enough to simply wiggle out. If needed, use your knife to free up any meat holding the wishbone in place, and remove it.
- 4 Clean up the breasts. Remove the white tendon, as well as any loose connective tissue from the turkey breast. If desired, cut the turkey breasts into two halves. Using a sharp knife (your boning knife, or a more standard kitchen knife), slice down the center of the turkey breast longways. This will give you smaller servings to store and prepare.
- 5 Store your turkey. Cover your raw turkey meat with plastic wrap, place it in a plastic bag, or seal it in another air-tight container. Your uncooked turkey will be OK in your refrigerator for 2-3 days. If you do not plan to use it in that time, it is best to place your air-tight container in the freezer, where it will last for several weeks. When you are ready to use it, thaw your turkey in the fridge overnight.
- 6 Clean up. When you have finished, be sure to thoroughly cleanse your hands, your instruments, and your kitchen area. Whenever you work with raw poultry, be sure to use hot soapy water to disinfect everything.
- 7 Use your turkey if youre ready to cook it. Once your turkey is deboned, you may be ready to cook it. Make sure you cook it thoroughly so that you dont risk food poisoning.
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How to Debone a Whole Turkey Breast
Can You debone and butterfly a turkey breast at home?
Food Director Annabelle Waugh shows you how to debone and butterfly a turkey breast in the comfort of your own kitchen. With these simple techniques, you’ll never have to ask a butcher to do it for you again. How to flatten and butterfly a…
Can You debone a whole turkey breast?
Deboning and butterflying a whole turkey breast may seem intimidating, but it’s an invaluable technique that makes the turkey easier to cook and stuff. This step-by-step guide will teach you how to masterfully debone and butterfly a whole turkey breast for your holiday meal.
Can you stuff a deboned and butterflied turkey breast?
Yes, you can definitely stuff a deboned and butterflied turkey breast. Once the breast is flattened, you can spread your favorite stuffing over the meat, then roll it up and tie it with kitchen twine before roasting. 5. What is the best way to cook a deboned and butterflied turkey breast?
What can I do with a deboned turkey breast?
A deboned and butterflied turkey breast can be used to make a variety of dishes, such as turkey roulade, turkey paupiette, or simply seasoned and roasted for a flavorful main course. 8. Should I brine a deboned turkey breast before cooking?
Can a butcher debone a turkey breast?
Yes, most butchers will be happy to debone and butterfly a turkey breast for you. Simply ask for the breast to be prepared in this way when you purchase it from the butcher. 11.
How do you butterfly a turkey breast?
Butterflying allows you to pound the turkey breast to an even thickness for quick even cooking. It also enables you to incorporate creative fillings and roll it up for beautiful presentation. 1. Remove any netting Unwrap and discard any netting or twine around the turkey breast. Remove the pop-up timer if there is one. 2. Debone the breast