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.

This is convenient for serving because the meat is already carved. But it also intensifies the usual problems of roasting a whole turkey, where cooking the dark meat through can mean drying out ...