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In Reply to: Turkey Yield posted by Nick on May 20, 2011 at 09:33:47:
When I cook the bird, I do not worry about presentation. I pull the skin off the bird, and fillet out the breast portions. From there I bone the dark meat from every part of the bird I can. The bones and skin go into a pot for making stock. Almost every time I have weighed the boneless meat I get a yield of 33% meat, with equal weights of dark meat and white meat. With a twelve pound bird, I will get two pounds each of white and dark.
Lager,
Juggy
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