Preparation

Boning and Butterflying the Turkey Breast

1. Open up that bird by cutting through the ribs near the sternum. You'll probably need to cut some, then rip it open by hand. Vent your frustrations!
   
   

   

   Reach in there. Don't be shy.

The Materials

Foodstuffs

• Turkey breast (bone in): it's pretty much the turkey body
• 4-5 Skinless, boneless chicken breasts
• Duck: as large as you can get
• Stuffing of your choice
• 3-4 Packages of pre-cut bacon

Hardware

• Trusty knife: sturdy, sharp
• Large, curved needle
• Strong thread
• Scissors: for meat and thread
• Roasting pan
• Aluminum foil
• Newspaper/tarp/plastic tablecloth...: something to protect the table from animal juices and fat, if you so desire