Here’s how to debone:
Step 1: Find the wishbone at the front of the bird, trace around it with your knife freeing it from the meat. Wrench it out and down to remove it.
Step 2: Now turn the bird breast side down so you can make a slice down to the bone the entire length of the turkey’s back.
Step 3: Done? Now pull the skin away from the wing joint, and cut it away from the back (not the breast!). Do this on the other side, and then grab the wing on one side and use it to peel the meat off the frame by pulling it straight back towards the tail of the bird. Meanwhile, use your knife to free up any meat that is not peeling off the rib cage/back area. Do the same on the other side and then, using two fingers, run them down each side of the breastbone to free the whole breast from the bone. Again, depending on the size and age of the bird you may need to use your knife to assist the process.
Step 4: You should see the small dark and round pieces of meat on each side of the bird at the base of the thigh/leg where it attaches to the frame. Take your knife and cut through to the hip joint. You need to wrench the leg out of its socket and then nick the tendon holding the rest of the leg to the frame and then pull it away. Do the same thing on the other side and then gently pull the rest of the bird off of the carcass. Don’t tear the skin!
