Poultry

Bone In

Bone-in thigh of Turkey keeps the bone for flavour, moisture, and presentation. Cooks slightly slower than boneless; check near the bone for doneness. As a bone in section of thigh, portion for even cooking and clear labelling. Cook turkey bone in 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.