Whether it's a traditional, fully intact bird, or spatchcocked, we've got you covered.
Once the skin is cut, pull the entire leg away from the body. It should separate quite easily, displaying the socket joint where the thigh meets the hip. Cut through this joint with the tip of your knife, and the leg should be completely free. Just slice through the skin to release it.
Isn't it frightening how easy it is to remove a limb? You now have a whole leg in front of you, alongside a disabled turkey. Locate the joint between the drumstick and the thigh by moving them back and forth and feeling with your fingertip. Slice through this joint.Flip one thigh over, and cut along one side of the thigh bone to release a large chunk of meat.Slice the thigh meat into half-inch pieces, and transfer to a warm platter. Repeat with the other thigh. Add the drumsticks to the platter.
Locate the wing joint by articulating it, then slice through with a sharp chef's knife. Repeat with the other wing, then separate the drumettes from the flats, and transfer all four wing pieces to the platter.Continue slicing, following the contour of the breastbone with the tip of the knife to remove as much meat as possible.
As you continue to work, the breast meat should begin to pull away from the bone. Help it along with the side of your knife until it's completely separated.Repeat with the other side. You should now have all of the meat removed. Save the carcass for soup, if desired.Photographs: J. Kenji López-Alt. Videos: Serious Eats VideoThe process for carving a spatchcocked turkey is remarkably similar, with a few small tweaks to accommodate its butterflied profile.
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