The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1874-01-01
Bon ed Turkey.

In To-Day, Pierre Plot has the follow
ing on the preparation of boned turkey:
All birds are boned in the same way,
be they reed. birds or turkeys; but the
larger the bird the easier 1t is for inexpe.
rienced persons. We will explain, there
fore. to our readers. how to bone turkey,
assuring them that the anatomy of one is
the same as that of the other, and that it
is not as difficult as it may appear at first.
We may also assure them that when they
can bone a turkey easily they will be able
to. bone quail or smaller bird just as
we'll.
All birds to bone must be picked dry
the skin of those that are scalded breaks
too easily. Those sent to market for that
purpose, be they chickens or turkeys,
have been kept without food before being
killed at least twenty-four hours, their
empty crops showing it easily. The pro-
portions for boned turkey are: A mid
dle-sized turkey, one and half pounds
of fat, salt pork; smoked beefs tongue,
or six boiled. fresh sleeps tongues; two
pounds sausage meat; two pounds boiled
ham; quarter or half pound of truffles
(if handy; two pounds of shin of beef;
four stalks of parsley-one of thyme; two
~ >s:- ono IF garlic; one carrot in
slices: bay leaf; ten whole peppers, and
salt. The tongue, salt pork and ham are
cut in square strips, about four inches
long and half an inch thick.
The process is, to SINCE the bird first;
but do not draw it. Then cut the neck
off about half way between the head and
the body, the wings are cut just above
the second joint from the end, and the
legs are cut of just above the joint near
est the feet. Split the skin from the rump
all along the back to the place where the
neck was cut, after which, by using
small, but sharp-pOiDted knife, the skin
and flesh are detached from the carcass
by running the point of the knife between
the bones and flesh, going toward the
breast bcne after having commenced on
the back. The first thing you meet with
is the wing, which you detach from the
joint; it is easily done. The second
the joint Of which you run the knife,
holding the bird fast on it's side. YOU
twist the leg gently, so as to dislocate it,
then run the knife through the Joint. and
continue until you reach the breast bone,
You then turn the bird over and do the
same for the other side; the duct leading
from the crop to the gizzard is then cut
of, also the gullet, which you remove
with the crop; hold the bird then by the
neck, having q towel in your hand to
prevent It from sliding, and pull the
meat off the breast bone, being
careful not to break the skin. and
using the knife when wanted to
separate the flesh from the bone until the
breast bone is entirely uncovered. The
rest of the work NAV be made more easv
and sure by putting the bird on its back
on the table-the rump of it toward you.
Then have the neck held fast or put
weight on it, pull the skin and flesh to-
ward you, using the point Of the knife to
make It come of with the skin. When
you have only the end of the entrails to
cut OF. do not cut It, but cut the skin
around what i called the ring, and which
y placed Immediately under the rump-l
thus proceeding, you have mot toucksd