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

Discussion in 'Poultry' started by brican, Oct 31, 2011.

  1. 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

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    The start

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    Popes nose off and starting to bone from the arse end
     

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    Starting to peel away from the back bone using a cloth/rag or in my case my glove
    Meat peels away leaving bone clean.

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    Peeled down the leg sockets

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    Left side leg joint popped

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    Tip of knife cutting tendon in right leg socket

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

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

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

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    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.

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    Wing separated from the carcase

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

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    Ready to twist off

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    Twisting off

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

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    Twist and pull

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    &

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    Easy peesy
     

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    Both sides done
     

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    Wish bones next

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

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    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

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    Back bone out

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    Working on the breast bone, peeling the meat away

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    Both sides done and ready to pull away from meat

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    The start of the pull

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    The end of the pull

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    Wings next

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    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.
     

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    Popping the joint of the Humerus

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    Twist and pull

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    Next the Radius and Ulna

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    Separating the joint so not to cut through the skin

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    Cleaning the joint ends of the Radius and Ulna

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    Scraping down the bone

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

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    Twist and pull

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    One side done

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    Legs next – just about done

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

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    Twist and pop the joint cutting through the tendons

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    Another one out clean – 3 to go

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

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    Just about done

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    Done

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    The innards     on the outside

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    Duck

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    Chicken
      

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    Stuffing ready so we can start to rebuild the poor bunny

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    Chicken breast

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    Breast with a good layer of dressing

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    Folded neat and tidy for the next stage

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    Duck breast

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

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    Stuffed chicken breast completely encased within the duck breast

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    Stuffing the wings and crop

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    Tools of the trade (my mother was a seamstress)

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    On the home run

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    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!!!

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    Nearly there

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    Done
     
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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!
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Wow!!!

      Thanks for sharing!!

      Craig
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

             Great post,

       Thanks for sharing [​IMG]
     
  6. michael ark

    michael ark Master of the Pit

    Thanks for shareing.[​IMG]
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Another great post Robert, thanks again
     
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    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
     
  9. plj

    plj Meat Mopper

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

    scarbelly Smoking Guru OTBS Member

    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.  
     
  11. big twig

    big twig Smoking Fanatic

    Really cool tutorial, thanks for sharing!
     

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