Now that you've got the legs and wings removed, it's time to get familiar with the rest of the turkey's anatomy. The breast is the leanest part of the bird, and it's perfect for slicing into juicy cutlets. The thighs, on the other hand, are great for slow-cooking - they're packed with flavor and moisture.
How to cut a turkey in half. - YouTube
As you're cutting up the turkey, remember to save the giblets and neck for making a delicious homemade stock. It's a great way to reduce waste and add some extra flavor to your cooking. Plus, it's a fun project to tackle on a lazy Sunday afternoon!
