To debone a turkey breast, start by placing it skin-side down on a cutting board and slicing through the middle of the breast all the way down to the bone. Afterwards, remove the cartilage that protects the bone and gently stretch the breast backward until the black triangular keel bone is revealed.

How do you cut a turkey breast for a platter?

  1. It is beneficial if the serving dish has a rim or if the cutting board has a trench to capture the turkey fluids when you are slicing the turkey during the preparation process.
  2. Slice all the way along one side of the breast bone, starting at the top and working your way down.
  3. Choose a side and begin at the top of the breast, precisely where the top of the breast bone meets the top of the breast tissue.

How do you remove the backbone from a Turkey?

Remove the Backbone from the equation. To use a sharp boning knife, cut the turkey from neck to tail down the middle of the backbone about a half-inch deep, cutting through the skin and barely into the flesh. Slice the meat from each side of the backbone, working in segments with only the tip of the knife while keeping it positioned against the bone to prevent it from falling apart.

How do you cut a boning knife turkey breast?

  1. With your hands, pull the backbone out of the body.
  2. The point of the boning knife should be used to slice down the right side of the turkey rib cage, allowing you to separate the flesh from the bone.
  3. Take care not to cut through the skin on the rear of the breast.
  4. Remove the wing joint from the turkey breastbone by snapping it off and cutting it through the cartilage.
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Keep the wing bones in place for exhibition purposes.