Turkey Breast Tendons

[rotuts]

in both the After Thanksgiving Report thread and the CSB thread i posted how Im currently working w some pretty nice Fz turkey breasts.

 

I mentioned that if you do not now to remove the tendons from the smaller muscle  ( minor ) or the larger  muscle ( major ) its easy to do :

 

 

here is the boned out TB.  note the 'cord' on that lower muscle.  thats the 'minor' muscle's tendon and the easiest to remove

 

 

grab it anyway you like, and with a knife, scrape it down to almost the end.  do not pull.  as you can see it get thin, but still chewy if you pull it will rip.  flip the tendon 

 

over  ( you do not need to filp the whole TB over ) to compile the 'Tease Out' as thats what you are doing

 

 

this is the complete tendon removed.  it goes to the end, as it should  if the Turk wants that muscle to Pull its Weight.

 

 the tendon

 

here is the TB repositioned.  note the tendon area , but not so ropy, on the lower L  its already starting to thin out. that's the tendon on the 'major'  the larger muscle

 

it just takes a bit of minor skill to completely remove it.  do remove it completely.  it matters later when you Eat.

 

 

here Ive scraped down the top of the tendon to near its end.

 

 

get any thin, sharp knife to just below the tendon as noted.  thin helps when you then scrape then to its end. again scrape, don't cut or pull

 

I didn't take pics of this part to the end, nor another important part when after doing this to the end, you turn your knife around and cut off the tendon on the left

 

sorry.  I try to keep everything clean and get this stuff done promptly

 

 

here is the completed TB sans tendons.  I usually pat in that hernia you see on the lower R. under the bottom of the Tendonless Turk

 

 

here it is in this prep :  genetic bacon

 

 

and here it is ready for the CSB

 

in that thread and the post thanksgiving thread you can see how the 'carves' at the table sans les tendons

 

please try this, if not with a Turk  one of those gargantuan steroidal 5 + pound " Oven Stuffer Roaster ' chicks

 

don't stuff them, bone them out !

 

get rid of the tendons, and put that BonelessChick on some stuffing and bake it.

Edited December 10, 2015 by rotuts (log)

[Anna N]

Forceps!   The surgical tool that belongs in the kitchen.   For those slippery tendons  

[rotuts]

I have at least 8 types of these.  some have 'rat's teeth' on the end

 

that's a bonafide medical term

 

I won't tell you what they are used for.

 

Dinner Time Aproaching

 

but if you have forceps, there it is,

 

sans le rat

[gfweb]

All I need are toothed Adson forceps for dissection and a decent sized hemostat for fish bones. 

[rotuts]

not so much so

 

Jacques Pepin

 

just grabs a bit of the cloth he wraps double in his apron

 

chefs apron

 

you might see this on YuTube  a bazillion times

[rotuts]

here are a few better pics :

 

 

note how far this tendon goes in the smaller muscle.  makes sense as that's how the muscle's energy gets to the bone

 

 

again, scrapped to the near end.

 

 

this is how long the tendon is relative to the muscle.  it get very thin, but is still chewy, so scraping not cutting works best

 

 

here is the larger muscle, note the tendon starts 'flat' as it cut off the insertion 'at the turkey factory'

 

 

again, scraped down to nears its end

 

 

and scraped off the underside.  its a substantial chewy tendon.

 

well worth thinking about this w chicken and turkey  ( perhaps even duck )