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Step 1
Practice safey first. Cut your vegetables before touching your turkey to reduce the chances of contracting and spreading salmonella. Place a damp towel under the cutting board, to keep it from slipping. Wipe down the area as you go, to keep it clean. Once you are finished, wash with soap, hot water and a sanitizer to kill any bacteria or germs.
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Step 2
Thaw the turkey completely before starting. Cut the breast along the breast plate, from front to back and cut around the thigh and legs, to help loosen up the skin and meat.
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Step 3
Work one side of the breast meat away from the bone with your hands. Repeat on the other side. If you have trouble pulling the meat from the bone, trim it with the knife.
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Step 4
Finish cutting the thighs away from the bone. Using the knife, cut around the base of the drumstick, to loosen up the meat and skin.
Slice open the chicken thigh, just like you did the breast and work it away from the bone with your fingers. Try to get the meat off in one piece.
