The advantages to knowing how to break down poultry are many. Not the least of which is the remaining bones with which to make flavorful and healthy stock. It’s not hard to do. (I know, easy for me to say as I do these things for a living, but really this whole breaking down process took longer to post than it did to do. A LOT longer.)
Begin with a 12 to 14 pound turkey which will feed at least as many people. It should be fresh (or fully defrosted before you begin).
As you hover over each photo, the step by step instructions will magically appear. You can turn off the autoviewer screen if you wish by clicking in the lower right corner of the pop up window.
Give it a shot – you can do it!