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6. Carve the Turkey Legs. To separate the drumstick from the thigh, turn the leg over and find the joint that connects the two together. Make a cut between that joint, gently gliding it until you ...
Turkey with backbone removed in preparation for spatchcocking Spatchcocked turkey. Poultry is often butterflied. Butterflying makes poultry easier to grill [3] or pan-broil. [4] The more specific term spatchcocking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird.
Cut a piece of kitchen twine and tie the legs together at the drumstick ends. Take another piece of twine, loop it under the bird's body across the tucked wings, and tie securely.
The thoracic legs are known as true legs and the abdominal legs are called prolegs. [64] The true legs vary little in the Lepidoptera except for reduction in certain leaf-miners and elongation in the family Notodontidae. [59]: 114 The prolegs contain a number of small hooks on the tip, which are known as crochets. The families of Lepidoptera ...
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To get started, you'll need a sturdy cutting board and a sharp chef's knife, then follow our step-by-step guide. 1. Remove the Skin. Place turkey breast skin-side-up on a large cutting board.
A view of Butterfly Valley from the cliffs. Due to its natural beauty, Butterfly Valley is an important ecotourism attraction place in Turkey. [7] It is accessible by shuttle boat service from Belceğiz Beach of Ölüdeniz in 5–7 km (3.1–4.3 mi) distance, [4] operating hourly at daytime.
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