However, not all turkey hunters know how to butcher a turkey and get every cut of meat. In the video below, my turkey hunting buddy Josh Dahlke does a really nice job demonstrating the basic ...

Or you can cut out the back and ribs and debone the turkey breast. It’s not a difficult task. Once deboned, you flatten the meat, season all over, roll it jelly roll style and tie it like a roast.

It will cook faster (and dry out quicker) if you cook it with the breast, so don’t waste this cut. As with a domesticated turkey or chicken, there should be a tendon in the meat, which can be ...