Rôti Sans Pareil – Roast Without Equal or how to bone out a Turkey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

brican

Meat Mopper
Original poster
Jul 13, 2011
155
17
West Coast Canada
While at college we was taught a lot of nifty tricks of the trade (Butchering) that have seemed to have been lost over the years due to peoples taste as well as mass production.

There came on the seen some years ago which most people in North America believed that some Chef had created a new dish  --- a Turducken, back in the UK (mid 60s) we had been doing what I was taught called a Turkey Royal (6 + de-boned birds). Upon checking in the early 80s I came across Rôti Sans Pareil – Roast Without Equal http://en.wikipedia.org/wiki/Turducken

I normally made between 60 - 100 every Christmas any where from 14 lbs to 35 lbs. The first one takes 1 1/2 hours from begging to end by time I got to the third one I was down to 3/4 hour.

The following are the steps I go through to what you have seen as the end product

d6ab328f_turkey1.jpg

 

The start

6abf5edf_turkey3.jpg


Popes nose off and starting to bone from the arse end
 

83743f9f_turkey6.jpg


Starting to peel away from the back bone using a cloth/rag or in my case my glove
Meat peels away leaving bone clean.

608a4c09_turkey9.jpg


Peeled down the leg sockets

b0264ee7_turkey10.jpg


Left side leg joint popped

a28005b1_turkey11.jpg


Tip of knife cutting tendon in right leg socket

7063abf4_turkey12.jpg


Popped open and with the down pressure continue to pull meat away from back bone

741f70da_turkey13.jpg


Legs are both out, back bone cleaned to just about the neck line

af907466_turkey15.jpg


Starting on the neck end by first cleaning across the back bone

0458a57f_turkey16.jpg


Getting ready the separate the wings from the carcase. Notice the white the white circle of fat in the meat? This is the site of the joint.

e4bf18fb_turkey17.jpg


Wing separated from the carcase

3aa71c00_turkey18.jpg


Starting to work on the wish bone as well as the flat bone that lays along side of the back bone

004f3037_turkey19.jpg


Ready to twist off

aefcaf7c_turkey20.jpg


Twisting off

d9bda498_turkey21.jpg


Next is the bone that attaches the wing to the back bone

27173428_turkey22.jpg


Twist and pull

481fea51_turkey23.jpg


&

cc8864a2_turkey24.jpg


Easy peesy
 

12bb6326_turkey26.jpg


Both sides done
 

005c5844_turkey27.jpg


Wish bones next

c573616f_turkey28.jpg


Making sure that the back bone is cleaned away from the meat so it is ready to pull out from the arse end

43a9d311_turkey29.jpg


Pulling the cleaned back bone out leaving the breast bone inside as the two will break apart where the ribs attach to the back bone

01e23b83_turkey30.jpg


Back bone out

603f1f1a_turkey34.jpg


Working on the breast bone, peeling the meat away

2e348b0d_turkey35.jpg


Both sides done and ready to pull away from meat

3bb29045_turkey36.jpg


The start of the pull

a6dc3c00_turkey37.jpg


The end of the pull

239b1822_turkey38.jpg


Wings next

2f0be83f_turkey39.jpg


Clean the top of the Humerus joint scraping along the bone to start the cleaning. Once started using a cloth or in my case my glove. Finger and thumb circle bone pushing down while pulling on the top of the bone with the other hand thus cleaning the meat away from the bone.
 

6aa6a34f_turkey40.jpg


a92bbdbe_turkey41.jpg


Popping the joint of the Humerus

0f0c8af8_turkey42.jpg


Twist and pull

3ec2466d_turkey43.jpg


Next the Radius and Ulna

f8ab35a1_turkey44.jpg


Separating the joint so not to cut through the skin

fbec7acc_turkey45.jpg


Cleaning the joint ends of the Radius and Ulna
2f018994_turkey46.jpg


Scraping down the bone

d2d62bf7_turkey47.jpg


Both bones cleaned the same way as the ---- Humerus

bc8451c7_turkey48.jpg


Twist and pull

a59f736f_turkey49.jpg


One side done

95b3a5eb_turkey50.jpg


Legs next – just about done

fdbf8070_turkey51.jpg


Femur first, clean around the bone tend to relax here as this part is meaty

f319541b_turkey52.jpg


21fb32a4_turkey54.jpg


feebb952_turkey55.jpg


Twist and pop the joint cutting through the tendons

419240a0_turkey56.jpg


Another one out clean – 3 to go

291b312e_turkey57.jpg


The tricky part, need to clean around the knee joint without going through the skin

687fa34b_turkey54.jpg


Just about done

a83556be_turkey58.jpg


Done

cb3c81f3_turkey59.jpg


The innards     on the outside

d56b338d_turkey60.jpg


Duck

4652b667_turkey62.jpg


Chicken
  

b995f51e_turkey63.jpg


Stuffing ready so we can start to rebuild the poor bunny

31f2a39f_turkey65.jpg


Chicken breast

83737303_turkey66.jpg


Breast with a good layer of dressing

8c8aaea7_turkey67.jpg


Folded neat and tidy for the next stage

f3a25023_turkey68.jpg


Duck breast

e14484ff_turkey69.jpg


Duck breast with a good layer of dressing and the stuffed chicken breast on top waiting to be wrapped

a5f4e9e6_turkey70.jpg


933387e6_turkey71.jpg


Stuffed chicken breast completely encased within the duck breast

f3997472_turkey72.jpg


935ce0c0_turkey73.jpg


Stuffing the wings and crop

5ce4eaf6_turkey74.jpg


Tools of the trade (my mother was a seamstress)

ded95c40_turkey75.jpg


On the home run

f685f442_turkey76.jpg


Legs stuffed – layer of dressing along the back bone (where it was) – chicken breast duck breast combination in place with a layer of dressing around it – ready for the final push or is that shove!!!

d82519c5_turkey77.jpg


Nearly there

e1d5d4b0_turkey78.jpg


Done
 
 
Absolutely excellent tutorial!  Congratulations for the great Qviews and success in accomplishing the deboning!
 
Awesome! I really want to try this for TG day this year.

Your tutorial will certainly help me a lot.

Thank-you so much for taking the time to do this for us!
 
Man....  I missed the one.... That sure is a lot of work.... looking at just de boning a turkey... Any pics of the turducken plated.....

joe
 
Man that is awesome. Great tutorial. I just flagged this to see if we can make it a WIKI. Thanks for taking the time to do this.  
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky