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Step 10Boning the Turkey (Part II)
Break through the wing between the second and third joint. Continue cutting to remove the heavy drumstick, while carefully leaving the skin intact. Continue cutting and teasing the meat from the backbone. As you work your way to the thighbone, try to keep the "oyster" (pocket of meat on the back) attached to the skin.
To free the thighbone from the rest of the skeleton, cut through the ball-and-socket joint. Once you have done this, the bird can be opened up some more, letting you see what you have left to do. You can continue cutting and teasing the meat away until you get to the breastbone at the center-front part of the bird. Now very delicately -- remember the skin is thin here! -- cut the skin away from the breastbone without puncturing the skin.
To free the thighbone from the rest of the skeleton, cut through the ball-and-socket joint. Once you have done this, the bird can be opened up some more, letting you see what you have left to do. You can continue cutting and teasing the meat away until you get to the breastbone at the center-front part of the bird. Now very delicately -- remember the skin is thin here! -- cut the skin away from the breastbone without puncturing the skin.
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