This one goes out to all the roast-chicken carvers. You know who you are. As other people set the table, toss the salad, or ask, “Hey, is the chicken ready yet?” you are at the cutting board, apron on and knife in hand. For this, you deserve a pat on the back, glass of wine, and some oysters.
I first read about these on a newish website called, ahem, Food52, years before I started working here. Our co-founders Amanda and Merrill were bolstering my chicken-carving confidence, as they do. Then, mid-video, they mentioned this lil’ secret:
“You want to flip the bird over so that you can find the oyster,” Merrill says after the legs and breasts have been taken off (video starts at 1:49). “Which is the best part of the whole chicken. ” I’m listening. “It’s just that little piece of meat that’s right next to the spine,” Merrill continues. “And it’s about the size of a plump oyster,” Amanda adds.
Though small, the two chicken oysters are some of the juiciest, tenderest meat on the whole bird. Like other juicy, tender meat (hello, thighs), they’re dark by nature. They are sneakily hidden on the back, on either side of the spine, near the thighs. This makes them great for carvers: “I don’t tell anyone about them,” Amanda says. (Seems like a lot of people are doing this—no one told me for years!).
Our Senior Lifestyle Editor Hana Asbrink is also an oyster devotee. In a recent chicken-carving tutorial, she also points out these hidden gems (at 2:50):
Hana calls them “the chef’s or cook’s treat. It’s easy for her to take them off the body by hand, and then she says, “That’s for you to eat.” ” For you! The chicken carver. Unless you want to share one with me. There are two, after all. From Our Shop.
Have you ever had a chicken oyster? Are you crazy about them like we are? Tell us what you think below.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. There are a lot of great ideas in this book by Food52 and chef Tyler Kord. It has everything from quick dinners for the week to warm treats.
For many home cooks, carving and preparing a whole turkey can feel like navigating uncharted waters. But hidden within the bird are succulent morsels known as turkey oysters – small nuggets of dark meat with a devoted following. Read on to learn all about these little-known turkey treasures.
What Are Turkey Oysters?
Turkey oysters are two oval-shaped muscles located on the back of the turkey near the thigh joint They are tucked into hollows on either side of the backbone called the ilium bone, which is part of the pelvis.
Resembling tiny dark meat medallions, turkey oysters consist of finely-grained muscle fibers that deliver an explosion of rich, savory flavor. Though small in size, they pack a serious punch when it comes to taste.
Where Are the Oysters Located?
Finding the oysters takes a bit of turkey anatomy knowledge. When preparing the bird, look for two mounds on the upper back near the thighs. Gently peel back the skin to reveal the oysters nestled into the divots on the backbone.
Use your fingers or a knife to carefully detach the oysters, keeping them intact. Online video tutorials can provide a handy visual guide for extracting them Enlist an extra set of hands from helper chefs if needed!
Why Are They Called Oysters?
The oval shape and placement of these nuggets is said to resemble an oyster tucked into its shell. However, unlike actual oysters from the sea, turkey oysters deliver dark meat flavor rather than briny seafood essence.
The French term for turkey oysters is “sot-l’y-laisse,” meaning “fool leaves it behind.” This refers to anyone unwise enough to miss out on these succulent morsels!
Why Are Turkey Oysters So Coveted?
Although many Americans are unfamiliar with turkey oysters, they have an almost legendary status among chefs and food connoisseurs. Often called “the filet mignon of the turkey,” they are prized for their delicate texture and ultra-moist dark meat taste.
Turkey oysters are considered the pièce de résistance by French chefs, and culinary experts like Julia Child refuse to waste even a morsel of this precious meat.
Cooking and Serving Suggestions
Once extracted from the bird, turkey oysters can be prepared in endless ways. Here are some tasty serving ideas:
- Pan fry in butter or olive oil for a quick, rich snack
- Simmer in gravy or broth to absorb extra moisture and flavor
- Chop and add to stuffing, pot pies or casseroles
- Wrap in bacon or prosciutto for an elegant appetizer
- Skewer and grill for a starter or small plate
- Dice and mix into rice pilafs or risottos
Take care not to overcook these petite muscles, as high heat can quickly dry them out. Aim for medium rare doneness to keep them juicy.
Savor the Secret of the Oysters
This Thanksgiving, keep an eye out for those little mounds near the thighs when carving your turkey. Carefully excise the oysters and cook them gently to appreciate their full succulent glory.
Incorporating turkey oysters into your holiday spread is a great way to make the most of your bird from beak to tail. Now that you’re in on the secret, no oyster should be left behind!
Street Oysters in Turkey #letstravelandbekind #travel #turkey #food #streetfood #shorts #short #fyp
FAQ
What part of a turkey is the oyster?
Can you get oysters in Turkey?
What kind of meat is an oyster?
Do turkeys have oysters?
Turkeys have “oysters” too, which are larger, similarly tender and delicious, but also little known. Why Are They Called Chicken Oysters?
Are oysters good for health?
Oysters are good sources of copper, zinc, manganese and vitamin D. People suffering from osteoporosis are recommended to have oysters in combination with calcium. They are also a good source of omega 3 fatty acids, vitamin E, A, folate and other B complex vitamins. Always cook seafoods as they harbor many bacteria, viruses and parasites.
What are chicken oysters?
Chicken oysters are oyster-sized pieces of meat on the back side of the chicken, near the lower spine and thighs. There are two “oysters” on every chicken (one on either side of the spine) and like other dark meat, these little nuggets are super tender, but they are frequently forgotten or discarded with the rest of the carcass.
Are turkey oysters better than chicken oysters?
When it comes to turkey oysters, they are found in turkey meat and are bigger and meatier than chicken oysters. This is mainly because turkeys are bigger than chickens. In terms of taste, turkey oysters are richer, but both turkey and chicken oysters are sweeter, juicier, and more tender than the rest of the bird meat.
Where is a chicken oyster located?
Where Is The Chicken Oyster Located? On a roasted whole bird, the chicken oyster is a dense, rich bit of dark meat at the back of the thigh, or along the low back of the bird, where the thigh meets the spine. Most cooks, when roasting a whole bird, place it breast side up with the skin on.
Do Chicken Oysters have a similar flavor?
Some even say that they have a similar flavor! Also known as “the chef’s reward” since they are served to the chef as a small reward for a good job, chicken oysters are one of the most flavorful parts of the chicken. Chicken oysters are considered rare in American cuisine because they are rather hard to find.