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2. Remove the Legs. Pick a leg to start with. Then, position your knife at the top of the drumstick, at the portion of skin that connects the breast and the leg.
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 ...
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Huggins agrees, saying, "Both the white meat [from the turkey breast] and the dark meat from the turkey legs contain B vitamins and are an excellent source of iron, selenium, zinc and choline.
Myiasis (/ m aɪ. ˈ aɪ. ə. s ə s / my-EYE-ə-səss [1]), also known as flystrike or fly strike, is the parasitic infestation of the body of a live animal by fly larvae that grow inside the host while feeding on its tissue.
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.