Uncovering the Mysterious Origins of Turkey Ribs

Turkey ribs have become an increasingly popular alternative to traditional pork ribs in recent years. But if you’ve ever pondered where exactly these meaty ribs originate from on the turkey, you’re not alone. As it turns out, getting to the bottom of the turkey rib mystery requires a deep dive into turkey anatomy and culinary history.

At my BBQ blog, I’m frequently asked by curious readers to demystify turkey ribs and illuminate their obscure origins within the turkey anatomy. So I decided to embark on a thorough investigation to uncover the factual truth on where turkey ribs come from

Turkey Ribs Don’t Actually Come From the Ribs

This might come as a shock but turkey ribs don’t really come from the rib section! The meat that we know as “turkey ribs” is not the same anatomical structure as ribs on other animals like pigs cows or humans.

So if not the ribs, where do they come from? Turkey ribs come from the upper breast portion, along the turkey’s back near the spine. They are strips of dark meat that run parallel to the backbone, nestled under the general breast area.

More specifically turkey ribs come from the part of the turkey known as the “scapula”. The scapula is the turkey’s shoulder blade bone, and there is meat (known as the “supraspinatus”) that is attached to this bone. This muscle and the shoulder blade bone together comprise what we call “turkey ribs”.

• Turkey ribs are not actually ribs at all.
• They come from the scapula (shoulder blade) region.
• They consist of the scapula bone and attached supraspinatus muscle.

Why Are They Called “Ribs” if They’re Not Ribs?

If turkey ribs don’t come from the rib section, why are they named “ribs”? This is a logical question, given that the name seems misleading!

The reason turkey ribs are called by this name is more related to their visual appearance than biology. When the scapula bone is cut into strips along with the attached meat, it bears a resemblance to pork spare ribs or beef short ribs. The segments of bone-in dark meat look quite similar to ribs from other animals.

In addition, turkey ribs can be prepared in much the same ways as traditional ribs – grilling, smoking, braising etc. So the turkey shoulder strips early on adopted the common moniker of “turkey ribs”, based on the visual similarities and cooking methods, even though they are technically not ribs.

The key point to remember is that turkey ribs get their name from their rib-like form and structure, not from the part of the turkey they come from. The name refers to their looks and how they cook up, not the anatomical location.

Tracing the History of Turkey Ribs

Turkey ribs have only grown into popularity in recent decades. But when did turkey ribs first emerge as a menu item, and how did they evolve into a staple BBQ dish?

References to turkey being cooked in rib form can be found as far back as the 1800s. But these early accounts referred to actual rib bones from wild turkeys. The evolution of the modern turkey rib cut we know today developed more recently.

Poultry product innovations in the 1950s and 60s led to the creation of segmented turkey cuts that resembled ribs. The National Turkey Federation was actively promoting different turkey cuts during this time, including these rib-like portions.

Turkey ribs gained significant public awareness in the 1980s and 90s when they began appearing on restaurant menus and in home cooking magazines. Public interest surged and turkey ribs became a rising star of the BBQ scene.

Today, turkey ribs can be found in any major grocery store meat department. They are now a popular staple food for backyard grillers and professional BBQ pitmasters alike. What was once an oddity is now a beloved fixture of barbecue cuisine.

Composition of the Turkey Rib Cut

We’ve covered the origins, but what about the composition? What exactly makes up a turkey rib cut sold for cooking?

There are two main components that make up a rack of turkey ribs:

• Scapula bone – This is the shoulder blade bone that runs through each rib piece. It adds flavor and helps keep the meat tender.

• Supraspinatus muscle – The supraspinatus is the muscle that surrounds the scapula. This muscle tissue comprises the rib meat.

Turkey ribs usually include a portion of the skin as well, which gets crispy when cooked. The skin acts as a protective coating to seal in moisture and flavor.

The size of the cut varies, but turkey rib pieces typically range from 3-6 inches in length. They contain a roughly equal portion of light and dark meat.

Many grocers now also offer boneless turkey rib meat without the scapula bone. This gives the turkey rib flavor in a more convenient form.

How Turkey Rib Cuts Are Prepared

To transform the turkey shoulder into racks of ribs, butchers use a few preparatory steps:

• The entire shoulder section is first removed from the turkey in one piece.
• The supraspinatus muscle is then separated from the scapula bone.
• The supraspinatus and scapula are trimmed into segments roughly 3-6 inches long.
• These segments are arranged into racks of 4-6 ribs each.

This process leaves the end product of prepared racks with bones running through linked turkey rib meat, ready for seasoning and cooking.

The preparation method may vary slightly depending on the butcher and whether the skin or bones will be removed. But the basic process involves isolating the shoulder meat and then dividing it into individual rib cuts.

Cooking Methods for Turkey Ribs

The most popular cooking methods for turkey ribs align with traditional rib dishes:

Grilling – This involves cooking turkey ribs on a barbecue grill over direct heat. The ribs get nicely charred and caramelized.

Smoking – Slow cooking turkey ribs with wood smoke for hours results in extremely tender ribs with robust flavor.

Braising – Braising turkey ribs in liquid builds extra juiciness and tenderness in the meat.

Baking – A dry heat oven method that crisps up the skin while maintaining moisture inside.

Broiling – High heat broiling can give turkey ribs a charred exterior crust in minutes.

Frying – Deep fried turkey ribs produce a crispy exterior very quickly under hot oil.

Sous vide – This uses very low temp water immersion cooking to get turkey ribs ultra tender.

There are also numerous recipe possibilities for sauces, rubs and other flavor additions. The cooking method you choose will depend on your specific tastes and the equipment you have available.

Why Try Turkey Ribs?

Compared to pork, turkey ribs are lower in fat and calories while still delivering plenty of finger-licking, fall-off-the-bone flavor. The rich taste and meaty texture make turkey ribs an ideal substitute in recipes calling for pork ribs.

Other advantages of turkey ribs include:

• Price – Turkey is generally cheaper per pound than beef or pork ribs.

• Leaner – Less fat than pork ribs, since dark turkey meat is lower fat than pork.

• Variety – Turkey ribs can expand your rib repertoire beyond just pork and beef.

• Cooking ease – Turkey usually cooks faster with less chance of drying out.

For anyone looking to reduce red meat intake or explore new and exciting rib recipes, turkey ribs are worth grilling up this BBQ season.

So there you have it – a fully fleshed out explanation of the mysterious world of turkey ribs! From anatomical quirks to historical background to cooking techniques, the turkey rib landscape has been mapped. Hopefully this clears up any confusion surrounding these uniquely named ribs that aren’t really ribs after all. The next time someone asks you where turkey ribs come from, you’ll have the know-how to give a confident answer.