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