How to Cut Up a Raw Turkey
Remove the Wings
Pull a wing away from the body; wiggle it to locate the joint. With a sharp knife, cut through the joint where the wing meets the body. Repeat with the other wing.
Remove the Legs
Pull each leg away from the body and slice between the leg and breast until you hit the thighbone. Bend the leg away from the body to pop the joint out of its socket. Cut through the joint and skin to remove the leg.
Halve the Legs
Divide the legs into thighs and drumsticks by turning each leg skin-side down and cutting through the joint at the top of the drumstick.
Remove the Backbone
With kitchen shears, cut down both sides of the backbone where it meets the rib cage and remove it. Place the bird breast-side up and press to flatten.
Split the Breast
Flip the bird over, breast-side down, and cut through the cartilage that runs between the two breasts. Use a firm pressing motion to snap the breast in two through the wishbone.
Tip: Save the backbone and other trimmings, like the giblets in the cavity, to make stock for turkey soup.