How to Debone Turkey Legs – A Step-by-Step Guide for Home Cooks

Deboning turkey legs is a great skill for any home cook to have. Removing the bones allows you to access the flavorful dark meat while getting rid of tricky bones and tendons. Learning how to debone legs opens up many possibilities for using the meat in recipes. Read on for a complete guide to easily and safely deboning turkey legs yourself.

Why Should You Debone Turkey Legs?

There are several good reasons to debone turkey legs

• Easier to eat – Bones and tendons make legs difficult to eat. Deboning provides clean access to the tasty meat.

• More options for leftovers – Boneless turkey leg meat can be used in casseroles sandwiches soups and more. Bones limit how you can use leftovers.

• Better portion control – Deboned legs are easier to divide into servings than bony legs. Helpful for not overeating.

• Impress guests – A platter of expertly deboned legs looks professional and elegant.

• Save space – Removing bones lets you fit more meat into a smaller container in the fridge or freezer.

Overall, deboning gives you delicious boneless turkey meat that is extremely versatile in the kitchen.

What You’ll Need to Debone Turkey Legs

Deboning turkey legs is simple with just a few basic tools:

• Sharp boning or fillet knife – The thin, flexible blade is ideal for getting around bones and joints.

• Cutting board – Should be large enough to hold the entire leg flat. Wood or plastic boards both work.

• Towel – Place under the leg to prevent slipping while deboning.

• Meat mallet (optional) – Can help crack through leg joints if needed.

• Kitchen shears (optional) – Handy for extra tasks like removing tendons.

That’s all you need for professional-looking results right in your own kitchen.

Step-by-Step Guide to Debone Turkey Legs

Follow these steps for clean, bone-free turkey leg meat:

1. Prep the Turkey Leg

• Place the leg skin-side down on your cutting board.

• Cover with a towel to keep it from moving during deboning.

• Let it sit at room temperature for 30 minutes before starting for easier cutting.

2. Separate the Drumstick

• Locate the knee joint where the drumstick meets the thigh.

• Carefully slice through this joint to detach the drumstick portion.

3. Dislocate the Hip Joint

• Feel for the hip socket where the thigh bone connects to the pelvis.

• Cut around it until the ball joint pops free.

4. Remove the Thighbone

• Run your knife down the length of the thighbone, releasing the meat.

• Grab and pull out the thigh bone when freed.

5. Remove the Drumstick Bone

• Find the end of the drumstick bone.

• Slowly trim the meat until you reach the end and can pull out the bone.

6. Clean Up the Meat

• Trim off any excess fat, cartilage or large veins.

• Check for any remaining bone fragments and remove them.

• Rinse to eliminate any bone dust.

7. Portion the Turkey Leg Meat

• Slice, dice or leave the meat in large portions depending on your intended use.

• Store in an airtight container in the fridge for 3-4 days or freezer for 4-6 months.

And that’s it! Perfectly deboned turkey leg meat ready to use in all kinds of delicious recipes.

Handy Tips for Deboning Success

Follow these tips for the safest, cleanest results:

• Work slowly and carefully. Don’t rush the process.

• Always cut away from yourself with fingers clear of the blade.

• Let the knife do the work, don’t force it through joints.

• Keep the knife perpendicular to the bones as you cut to avoid cutting meat.

• Break through joints gently with pressure or meat mallet if needed.

• Save any excess trimmed meat for making turkey soup stock.

• Chill legs again before slicing or dicing for easier cutting.

Get Creative with Deboned Turkey Legs

The possibilities are endless for how to use your deboned turkey leg meat:

• Cook into a flavorful turkey and veggie casserole.

• Dice it up for easy quesadillas or enchiladas.

• Toss with salads for extra protein and substance.

• Shred for tamales, tacos, empanadas or other stuffed foods.

• Make turkey pot pie with vegetables and gravy.

• Use in soups, chili, sandwiches, pasta sauce and more!

Let your tastebuds guide you and get ready to enjoy turkey legs like never before.

Frequently Asked Questions About Deboning Turkey Legs

If you’re new to deboning, chances are you have a few questions. Here are answers to some commonly asked questions:

Is deboning turkey legs difficult?

It may seem daunting if you’ve never done it before, but deboning legs is actually quite straightforward once you know the steps. With a sharp knife, some patience, and the proper technique, anyone can master this handy skill.

What’s the best knife for deboning turkey legs?

Look for a quality thin, narrow, and very sharp boning knife. The flexible blade allows you to easily maneuver around joints and bones. A fillet knife also works well.

Can I use kitchen shears instead of a knife?

You can use shears for certain steps like clipping off tendons or extra fat, but a knife gives you much more precision and control over the deboning process. Stick to a knife for removing the bones themselves.

Should I debone legs before or after cooking?

It’s easier to debone raw legs since the natural collagen hasn’t fully broken down yet. Pre-cooked meat strongly adheres to the bones. Always debone before cooking unless a recipe specifically says otherwise.

How should I store deboned turkey legs?

Keep raw or cooked deboned turkey leg meat stored in airtight containers or bags. Use within 3-4 days in the fridge or 4-6 months in the freezer. Defrost frozen meat overnight in the fridge before using.

Deboning turkey legs unlocks all kinds of tasty new recipe possibilities. With the simple deboning steps and expert tips above, you’ll be able to prep holiday legs like a pro. Get ready to enjoy juicy, tender turkey meat without the struggle of bones and tendons ruining your meal. Happy deboning!