Poultry

Boneless

Boneless thigh of Turkey cooks fast and carves easily. Loses the basting effect of bone—use fat, skin, or brine. Ideal for even slices and quick service. As a boneless section of thigh, portion for even cooking and clear labelling. Cook turkey boneless 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.