Poultry

Carcass

Carcass of Turkey is the dressed body or post-butchery frame. Joint for roasting or simmer bones for stock. As a carcass section of bone, portion for even cooking and clear labelling. Cook turkey carcass to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.