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okay so weamp;#39;re going to break down this turkey because weamp;#39;re not cooking it whole weamp;#39;re going to first cut it in half separate the dark the dark meat from the light meat thereamp;#39;s the dark weamp;#39;re 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 thereamp;#39;s the breast you take off the wing and trim it up later but thereamp;#39;s the wing thereamp;#39;s the breast sharp some leftover cartilage from the wing joint take that out itamp;#39;s a little tough as little as possible or leaving as much meat as possible and the tendon here see thereamp;#39;s a little bit still there but okay there it is boneless breasts here we go you can also get this by thereamp;#39;s the oyster the part we donamp;#39;t tell our kids about till theyamp;#39;re old enough to appreciate it right down to the joint thereamp;#39;s a leg and a thigh and a
