Turkey processing

[Coker]

Each time I clean a turkey, I get less and less breast meat. By the time I remove the white membrane, the fat and the tendons, their is only enough meat to cover a small dinner plate. What is the best way to cut off all the above and still have plenty of breast meat?

 

[deerkiller300wsm]

U can always pluck it.... which is a major pain. I like to skin the whole bird then gut it. Get it home and de-bone it. I've been grinding mine mostly for sausage and burger but still like the breasts as cutlets for the "Turk-Fil-A" samich

 

[REN]

Not to hijack but what's the best way to remove the membrane from the breast without cutting it all off (which is a pain)

 

[AT Hiker]

This is basically how I process my turkeys. I don't always pluck, that's time and location dependent, skinning is typically quicker and you still have all the meat but sacrifice the skin.

https://youtu.be/I1V3Mx5u1XE


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[AT Hiker]

Not to hijack but what's the best way to remove the membrane from the breast without cutting it all off (which is a pain)

Have you tried getting it mostly frozen and using a very sharp filet knife?


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