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Turkey, Boning Of

Boning poultry is a difficult business for the inexperienced, and, generally speaking, is best left to the poulterer. Written instructions for its accomplishment are almost valueless, and the knowledge gained from them is worth very little compared to that which may be derived from once watching an experienced cook perform the operation. Turkeys are usually boned without the skin being cut up the back. To do this the joints are loosened inside the bird, the flesh raised with a short sharp-pointed knife, and the bones drawn out gradually, the flesh being laid back, until the body is turned inside out, when the boning may be easily finished. When a turkey has been boned, the legs and wings are generally drawn into the body of the bird, and care must be taken to simmer and then to cool the bird very gently, for fear the skin should burst.