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1
Put the turkey on a clean work surface with the legs pointing towards you and the neck end facing away.
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2
Running down the middle of the breast of the turkey is the breastbone.
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3
The breast should be facing up.
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4
Using a boning knife or a chefs knife, cut from the neck end to the tail end of the breast, parallel to the breastbone, on the left side of the breastbone.
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5
Continue cutting, keeping the knife against the breastbone.
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6
Then angle the knife, running it alongside the thin rib cage to free the meat.
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7
Slice the breast meat crosswise against the grain and transfer to a warmed platter.
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8
Pull the left leg away from the carcass as you slice down the side of the thigh to expose the joint.
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9
Cut around the joint to free the whole leg.
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10
Repeat with the other leg and then with the other side of the breast according to previous instructions.
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11
Find the joint between the leg and thigh bone and separate them with the knife.
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12
Slice the thigh meat parallel to the thigh bone and transfer the meat to the platter.
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13
Repeat with other leg and thigh.
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14
Trim the meat off the legs, if desired, by slicing lengthwise down the bone to free the meat.
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15
Cut around the wings to free them from the carcass.
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16
Save the carcass for making stock/soup.
