Lets cut up a turkey | Food Production and Preservation | Forums

because of how large they are, there is no way they would fit in the oven, or we would be able to eat it all

sorry for the crappy pics, this phone sucks sometimes, anywho, start by cutting down through the thigh

and do the other side

flip it over to cut off the wings

start cutting down towards the joint

expose the joint so you can cut through it, you don't want to try and cut through the bone

then trim around the back side and release the wing

do the same on the other side

wing removed

flip it back over and start cutting the chest cavity off by slicing through the sides

cut through the second and third rib, the spine will take some pressure to cut through it

the lower end is free

flip the thighs over, you could bake this on a smaller turkey,but they are still to big

same as the wing, work the leg to find the joint and then start cutting down to expose it

cut through the joint and release the leg

repeat with the other side

the lower back will be used to make stock and soup with

now to move onto the crown roast,again, this could be roasted as a whole, but our birds were way to big

I have catchers mitts for hands, size comparison

start at the wing joint and slowly work your knife in removing the breast from the bone

one breast is free

another size comparison

the carcass will be added to the stock pot

that's a lot of meat

I then vacuum sealed everything

ready for the freezer