The edibility of bird legs improves dramatically when you remove the tendons. This makes the legs more tender and user-friendly leg. Below are a few photos showing the process on a mallard. On birds bigger than mallards, this becomes a two person job as the tendons are quite strong. Removing the tendons from a turkey leg requires a pair of pliers and near Herculean strength.
Using a sharp knife, cut through the rubbery skin on the duck’s leg right over the leg joint. Be very carful not to nick the meat or tendons beneath the skin.
Pop the joint, like snapping a stick. Wiggle the leg a bit to work the tendons clear of the popped joint.
Take a firm hold of the bird’s thigh with one hand and of the foot with the other. Now pull slowly and firmly. The tendons should separate from the hip joint and pull out with the foot.
A Great Way to Prepare Ducks: This is my favorite way to handle ducks, especially puddle ducks and birds that dive, like scaup, which taste better. It also works well with upland game birds, and I’ve even done street pigeons this way.
Slice down each side of the ridge-like breastbone, from the top of the breast to the bottom.
Continue filleting the breast downward. The hip bone’s ball joint should be popped, and then the skin on the back should be cut through to free half of the bird from the breast plate.
For many of us, the legs are the best part of the turkey Who doesn’t love crispy skin hiding succulent, tender meat? But often those delicious drumsticks and thighs are plagued by rubbery, sinewy tendons. Fear not, you can have tender turkey legs without the hassle of nibbling around those pesky connective tissues With a few simple prep steps before roasting, you can easily remove the tendons from legs and thighs so your holiday bird has only melt-in-your-mouth bites.
Why Remove The Tendons?
Tendons are the thick cord-like pieces of collagen that attach muscles to bones. They don’t break down much during cooking even when roasted for hours. Trying to chew through tendons can be an unpleasant experience, with a stubborn rubbery texture.
By removing the leg tendons prior to cooking your turkey, you’re left with only tender, delicious meat that pulls easily from the bone No more fighting to cut around gristly bits! Pre-roast tendon removal also allows seasonings to penetrate deeper for more flavorful turkey legs
When to Remove The Tendons
You’ll get the best results if you remove leg tendons before cooking the turkey. Tendons shrink and toughen when exposed to heat. Trying to remove them after cooking makes the job far more difficult and messy.
Aim to complete the tendon removal 1-2 days before roasting day. You can remove them right after thawing, or as part of your pre-roast prep when you remove the neck and giblets.
Supplies You’ll Need
Removing turkey leg tendons is easy to do at home with minimal specialized tools. Here’s what you’ll need:
- Sharp boning knife
- Kitchen shears
- Tweezers or needle-nose pliers (optional)
- Paper towels
A sharp knife does most of the work. Shears easily snip through joints. Tweezers or pliers help with any stubborn bits. Have paper towels on hand to grip slippery tendons.
Step-By-Step Removal Process
Here is a simple, foolproof method for removing leg tendons:
-
Wash legs and pat dry. It’s easier to see and cut tendons on dry skin.
-
Bend leg at the joint. Locate the ankle joint between drumstick and foot. Bend to expose tendons.
-
Cut skin around ankle joint. Make shallow slits all around the “ankle” joint to reveal tendons.
-
Snip tendons around bone. Where tendons cross the joint, use shears to snip them as close to bone as possible.
-
Peel back skin. Pull skin back to raise end of largest tendon. Use knife to peel tendon off bone.
-
Pull out tendon. Grasp with paper towel. Pull firmly and steadily to extract entire length in one piece.
-
Clip remaining bits. Use shears to clip off any remaining tendon threads close to the bone.
-
Remove knob end. Find the knob-like end of the largest tendon at the “hip” joint. Slice around; pull to remove.
-
Repeat process. Follow same steps to remove all tendons from other drumstick & both thighs.
-
Rinse. Rinse legs and pat dry. Apply seasoning rubs as desired. Refrigerate.
And just like that – you now have tendon-free turkey legs ready for roasting!
Extra Tips for Tricky Tendons
Here are some additional pointers if you run into any trouble spots:
-
Use tweezers or needle-nose pliers to firmly grasp slippery tendons for pulling.
-
Change grip position or angle if tendons won’t budge – they sometimes adhere in spots.
-
Cut more slits around joints if needed to fully expose tendons for removal.
-
Snip off remaining bits close to bone rather than leaving them under skin.
With practice, you’ll get quicker at locating and removing the turkey leg tendons. Take your time the first attempt and refer to tutorials as needed.
Get Ready to Gobble Those Tendon-Free Legs!
Now you can roast your holiday turkey knowing those fabulous crispy legs will be easy to enjoy to the bone. No more sawing around rubbery tendons or discreetly discarding gristly bits. Just juicy, savory, fall-off-the-bone meat with each tasty bite.
While removing tendons adds one more prep step before roasting the turkey, it pays off in terms of tasty payoff. Give it a try and we bet those legs will fast become your favorite part of the Thanksgiving bird!
So grab your knife, put on some tunes, and start prepping those drumsticks and thighs. Your guests will thank you when they sink their teeth into delectable, tender turkey legs this holiday season.
How to Debone a Turkey Leg and Thigh For a Roulade
FAQ
How many tendons are in a turkey leg?
What are the hard things in a turkey leg?
How do you remove tendons from a turkey leg?
Identifying the tendons in a turkey leg is the first step towards their removal. They are typically located in the drumstick portion of the leg, running along the length of the meat. Follow these steps to locate them: Place the turkey leg on the cutting board with the meatier side facing up. Cut a small portion from the bottom end of the drumstick.
How can one help with tendinitis in the outer ankle?
Ice, rest, and a walking boot can help. Rest: try to avoid moving the tendon for 2 to 3 days. Ice: put an ice pack (or try a bag of frozen peas) wrapped in a tea towel on the tendon for up to 20 minutes every 2 to 3 hours. Support: wrap an elastic bandage around the area, use a tube bandage, or use a soft brace. In addition, anti-inflammatory tablets such as ibuprofen reduce inflammation and pain. GTN patches can also help with the pain. Secondly, physiotherapy to strengthening the peroneal tendons, calf muscles, and small muscles of the foot plays a role.
How do you remove the legs from a Turkey?
To remove the legs, push from the back of the bird until you see the bone in the joint break through the skin. This will happen easily, so be careful. Beginning at the top of the thigh, near the oyster, slice along the bone until the leg separates from the carcass. Reserve chilled. Should I cut the legs off my turkey?
What is a tendon on a turkey leg?
Tendons are tough, flexible bands of fibrous tissue that connect muscles to bones. In a turkey leg, they primarily run along the length of the drumstick, connecting the meat to the lower bone. They appear as white, rubbery strands that retain their toughness even after prolonged cooking. Why Remove Tendons From Turkey Legs?
Can you cook turkey legs without tendons?
Cooking turkey legs without tendons can significantly impact both the cooking process and the final results. With the tough tendons removed, heat can more evenly penetrate the meat, potentially reducing the cooking time. Here are some points to note:
How do you remove a turkey leg from a drumstick?
Place the turkey leg on the cutting board with the meatier side facing up. Cut a small portion from the bottom end of the drumstick. This will expose the ends of the tendons. Look for white, fibrous strands. These are the tendons you want to remove. Once you’ve located the tendons, the next step is to pull them out.