Butterflying a turkey breast is a great way to prepare it for quick even cooking. Removing the bone allows the meat to lie flat so it cooks faster. Here is a complete walkthrough on how to debone and butterfly a whole turkey breast.
Overview of Deboning and Butterflying a Turkey Breast
Deboning a whole turkey breast refers to removing the breastbone and rib bones while leaving the meat intact in one piece. Butterflying is cutting through the meat horizontally after deboning so it can lie flat.
Benefits of deboning and butterflying include
- Quicker, more even cooking
- Ability to stuff or roll the meat
- Easier to carve thin slices
- Compact shape for roasting
With some simple tools and knife skills, you can debone and butterfly a turkey breast in your own kitchen.
Step-by-Step Instructions
Follow these steps to successfully debone and butterfly a whole turkey breast:
1. Prep the turkey breast
- Thaw completely if frozen
- Remove skin and excess fat
- Rinse and pat dry
2. Cut along one side of breastbone
- Place breast skin-side down
- Cut down one side of breastbone from top to bottom
- Cut as close to the bone as possible
3. Repeat on the other side
- Turn breast and cut down the other side of the breastbone
- The goal is to completely detach the meat from the breastbone
4. Cut along rib bones
- Turn breast and make vertical cuts along both sides of the rib bones
- Slice through the thin membrane covering the bones
- Free the meat entirely from rib bones
5. Remove breastbone and ribs
- Pull the breastbone and attached rib bones away from the meat
- Some cartilage may remain – use tip of knife to scrape it off
6. Butterfly the meat
- Place debone turkey skin-side down
- Cut horizontally through the thick end of the meat, stopping halfway
- Open up the meat like a book to butterfly it
7. Check for bones
- Visually inspect the meat and feel for any remaining bones
- Remove any bits of bone or cartilage detected
8. Pound to even thickness
- Place between sheets of plastic wrap
- Gently pound with meat mallet to even thickness
And you have a beautifully deboned and butterflied turkey breast ready for stuffing rolling or cooking as-is!
Tips and Tricks
Follow these tips for best results when deboning and butterflying:
- Use a sharp boning knife for clean cuts around bones
- Take your time and don’t rush the boning process
- Keep your knife angle shallow when cutting around bones
- Cut as close to the bones as possible to maximize meat
- Chill the breast in the fridge for 30 mins before cutting if possible
- Place on a damp paper towel while working to prevent slipping
- Break through any stubborn joints with the tip of your knife
- Remove every bit of bone and cartilage to prevent choking hazards
- Place the butterflied breast between sheets of plastic wrap when pounding to prevent tearing
The key is working slowly and carefully to remove the bones while keeping the breast meat intact. Patience and the right techniques will give you professional results!
Common FAQs
Still have some questions on deboning and butterflying turkey breasts? Here are answers to some frequently asked questions:
What’s the best knife to use?
A thin, sharp boning knife with some flex works best. It allows you to cleanly cut meat away from bones.
Can I leave the skin on?
It’s easier to remove the skin first since it can tear when cutting around bones. Cook the skin separately.
How long does it take?
Plan on 20-30 minutes for your first time deboning a whole breast. You’ll get faster with practice!
Can I use an already-cooked turkey breast?
It’s much harder when cooked since the meat tightens around the bones. Always debone raw.
What if some cartilage remains?
Small bits of cartilage won’t affect the flavor. Just be diligent in removing any larger pieces.
How do I know if I got all the bones out?
Visually inspect thoroughly and run your fingers along the meat to feel for any hard bits.
Ready to Take the Bones Out
Deboning and butterflying a whole turkey breast may seem intimidating but takes just basic knife skills and some patience. Follow the steps above for perfect results. With the bones removed, you can stuff, roll, or cook the meat quickly as smaller cuts. Give it a try and you’ll never go back to bulky whole turkey breasts again!
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Expert Q&ASearch
- Question How do you remove the bone from a turkey breast? Vanna Tran Experienced Cook Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. Vanna Tran Experienced Cook Expert Answer You always want to cut with a really sharp knife because that will prevent the meat from tearing and will get through the cartilage of the breast. Test your knife by holding a sheet of paper and slicing it vertically with the knife. If you can cut through it without much effort and without making tears, your knife is sharp enough!
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Removing the Keel Bone
- 1 Position the turkey. Place the turkey breast with the skin-side down on a plastic cutting board. Position the pointed end so it is facing away from you. Be sure that you have plenty of elbow room around your cutting board to work.
- 2 Make a center slice. Make a cut down the center of the breast all the way down to the bone. This may take several cuts. Make each cut deeper than the last until the bone is reached.
- 3 Locate the keel bone. The keel bone is a dark triangular bone in the center of the breast. This is the first and more important bone to remove. You may want to pick up the breast and bend it backward a bit in order to better expose the keel bone.
- 4 Cut the cartilage. Using your knife. slice through the cartilage found just above the keel bone. Once again, this may require several runs with your knife, moving deeper each time.[3]
- 5 Remove the keel bone. Pick up the breast and bend it backwards even more. Try to “pop out” the keel bone a bit by applying pressure with your fingers. Then using your hands and your knife, work to free the entire bone. Pull out the bone, as well as the cartilage.[4]
- If the keel bone does not pop out easily, slide your fingers underneath it on one side, then the other, working to break up any cartilage.
- Once the cartilage is disconnected from the bone, it should come out easily.
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