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okay so were going to break down this turkey because were not cooking it whole were going to first cut it in half separate the dark the dark meat from the light meat theres the dark were going to take a breast off bone it all right down along the breastbone hugging that bone and the wishbone is right here right there right along the ribs the wing joint theres the breast you take off the wing and trim it up later but theres the wing theres the breast sharp some leftover cartilage from the wing joint take that out its a little tough as little as possible or leaving as much meat as possible and the tendon here see theres a little bit still there but okay there it is boneless breasts here we go you can also get this by theres the oyster the part we dont tell our kids about till theyre old enough to appreciate it right down to the joint theres a leg and a thigh and a leg and a thigh I think the thigh is the best part of the turkey its boned out marinated : grind you can take