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

post #1 of 12
Thread Starter 

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

 

 

turkey 1.JPG
 

The start

 

turkey 3.JPG

 

 

Popes nose off and starting to bone from the arse end
 

turkey 6.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.

 

turkey 9.JPG

 


Peeled down the leg sockets

 

turkey 10.JPG

 


Left side leg joint popped

 

turkey 11.JPG


Tip of knife cutting tendon in right leg socket

 

turkey 12.JPG


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

 

turkey 13.JPG

 


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

 

turkey 15.JPG


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

 

turkey 16.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.

 

turkey 17.JPG


Wing separated from the carcase

 

turkey 18.JPG


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

 

turkey 19.JPG


Ready to twist off

 

turkey 20.JPG


Twisting off

 

turkey 21.JPG


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

 

turkey 22.JPG


Twist and pull

 

turkey 23.JPG


&

 

turkey 24.JPG


Easy peesy

 

 

 

turkey 26.JPG


Both sides done
 

turkey 27.JPG

 


Wish bones next

 

turkey 28.JPG


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

 

turkey 29.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

 

turkey 30.JPG


Back bone out

 

turkey 34.JPG


Working on the breast bone, peeling the meat away

 

turkey 35.JPG


Both sides done and ready to pull away from meat

 

turkey 36.JPG


The start of the pull

 

turkey 37.JPG


The end of the pull

 

turkey 38.JPG


Wings next

 

turkey 39.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.
 

turkey 40.JPG

 

 

turkey 41.JPG


Popping the joint of the Humerus

 

turkey 42.JPG


Twist and pull

 

turkey 43.JPG


Next the Radius and Ulna

 

turkey 44.JPG


Separating the joint so not to cut through the skin

 

turkey 45.JPG


Cleaning the joint ends of the Radius and Ulna

 

turkey 46.JPG


Scraping down the bone

 

turkey 47.JPG


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

 

turkey 48.JPG


Twist and pull

 

turkey 49.JPG


One side done

 

turkey 50.JPG


Legs next – just about done

 

turkey 51.JPG

 

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

 

turkey 52.JPG

 

turkey 54.JPG

 

turkey 55.JPG


Twist and pop the joint cutting through the tendons

 

turkey 56.JPG


Another one out clean – 3 to go

 

turkey 57.JPG


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

 

turkey 54.JPG


Just about done

 

turkey 58.JPG


Done

 

turkey 59.JPG


The innards     on the outside

 

turkey 60.JPG


Duck

 

turkey 62.JPG


Chicken
  

turkey 63.JPG


Stuffing ready so we can start to rebuild the poor bunny

 

turkey 65.JPG


Chicken breast

 

turkey 66.JPG


Breast with a good layer of dressing

 

 

turkey 67.JPG


Folded neat and tidy for the next stage

 

turkey 68.JPG


Duck breast

 

turkey 69.JPG


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

 

turkey 70.JPG

 

turkey 71.JPG


Stuffed chicken breast completely encased within the duck breast

 

turkey 72.JPG

 

turkey 73.JPG


Stuffing the wings and crop

 

turkey 74.JPG


Tools of the trade (my mother was a seamstress)

 

turkey 75.JPG


On the home run

 

turkey 76.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!!!

 

turkey 77.JPG


Nearly there

 

turkey 78.JPG


Done
 

 

 

 

post #2 of 12

Absolutely excellent tutorial!  Congratulations for the great Qviews and success in accomplishing the deboning!

post #3 of 12

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!

post #4 of 12

Wow!!!

 

 

  Thanks for sharing!!

 

  Craig

post #5 of 12

         Great post,

   Thanks for sharing icon14.gif

post #6 of 12

Thanks for shareing.yahoo.gif

post #7 of 12

Another great post Robert, thanks again

post #8 of 12

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

post #9 of 12
post #10 of 12

seriously though, I enjoyed following thru your pics, thanks for posting it

post #11 of 12

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.  

post #12 of 12

Really cool tutorial, thanks for sharing!

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