I always see the pulling the tendons out with pliers method work on video but it never seems to for me. I just bone the leg/thigh and then cut the tendons out. Probably takes longer but I've never had a turkey leg where the tendons let go like that!
Missed the name of that netting. Poor sound but good video over all. OK worked it out: it's Caul fat. Usually used for crépinette (flattened sausages) or to cover pate during cooking. Not particularly cheap to buy.
Please invest in a better microphone. Inaudible for much of the video, like where you tell the temp and roasting time for the turkey roll. Otherwise, a great video.
What you are doing is art.beautiful.
This was very helpful for learning how to bone the turkey leg.
Could use information on the temperature of the oven and final internal temperature of the meat when taken out from the oven...
I always see the pulling the tendons out with pliers method work on video but it never seems to for me. I just bone the leg/thigh and then cut the tendons out.
Probably takes longer but I've never had a turkey leg where the tendons let go like that!
try a vice grips (new; and never used for DIY). Then you won't get cramps in your hands
Nice. I wonder how many tendons were pulled from the leg?
What is a crappy net?
crépinette.
Missed the name of that netting. Poor sound but good video over all.
OK worked it out: it's Caul fat. Usually used for crépinette (flattened sausages) or to cover pate during cooking. Not particularly cheap to buy.
Please invest in a better microphone. Inaudible for much of the video, like where you tell the temp and roasting time for the turkey roll. Otherwise, a great video.