The wishbone is easily removed from the turkey after cooking, but it can be cut out of the turkey prior to cooking by pulling the front skin back from the breast. The wishbone should appear close to the surface where you can use a sharp knife to cut along both sides of the two prongs of the wishbone. You will then need to use the knife to cut underneath the wishbone itself to separate it from the meat. Remove the wishbone, and pull the skin back down over the breast.
The wishbone sort of frames the area at the turkey's bottom that is shaped like this /\ , where you stuff the turkey with dressing. The end opposite from the white breast meat, and where the legs/drumsticks are attached.
Base of the neck
Turkey breast is the (usually) white meat part of the tukey, while a whole turkey indicates the entire bird.
You don't have to remove the meat from the bone, but the chicken meat will taste better if you do.
Begin by cutting from the neck to the tail along the breast bone, then angle the knife outwards along the rib cage. Slice the breast across, and repeat with the other breast. Pull the leg outwards and cut around the joint to remove it, and repeat. Find the joint between the leg and thigh bones and slice the thigh meat along the thigh bone and repeat with the other leg.
The meat thermometer probe can be inserted into the thickest part of the meat like the thigh or breast.
You want it in the turkey breast, but not so far in that it touches the bone. --- Do Not touch the Bone it will give you a false reading You want the temperature of the meat the furthest away from the heat. Since the dark meat takes longer to cook that is where you want your thermometer, deep in the center of a thigh. [not touching a bone of course] White Meat 161 Degrees Dark Meat 180 Degrees
Split the whole breast of the chicken between the collar bone and the first rib. This leaves the "pulley bone" or wishbone intact. This is a Southern way of cutting chicken. Rather than splitting the breast along the breast plate from neck to gut. This gives you 11 pieces of chicken rather than 12.... but the choicest breast meat remains with the "pulley bone" and then the remaining breast meat is halved along the breast plate.
The juiciest meat is the dark meat - leg, thigh, wing. The driest meat is the breast meat, also called the white meat.
Yes.
It is up to individuals, but usually turkey drumsticks are served on Thanksgiving. Many remove the meat from the bone, but some might add them to the platter whole.
It is said that about 40% is edible. This does include the crispy skin.
you should insert the thermometer in the thickest part of the bird. if you roast it breast side up, you should insert it in the thigh, between the leg and thigh but not touching a bone. the dark meat generally takes a little longer to cook, as it is not exposed in full to the heat of the oven as the breast is.
You should probably remove the meat from the refrigerated carcass within a day of cooking. That will maintain the best flavor of the meat and make it easier to store. I prefer to do that task right after the meal is finished.