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.

   
   

   

   Rip it apart!

2. Starting near the new opening, cut alongside the ribs to separate the meat from bone. Get as close as you can for maximum meatiness.
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Now cut along the bottom and pull out the rib cage.



4. Begin to cut each breast in half, but DO NOT cut so much that you get 4 mini breasts! You want them to be able to fold open like a book without falling apart. This is "butterflying" them, because you're making them look like butterfly wings. (A turkey with butterfly wings? Strange...)

Congratulations! You're all done with the turkey for now!

Boning the Duck

1. Cut off that poor creature's limbs (legs and wings) and remove any organs left inside its body cavity.

2. Remove what meat you can from the legs and wings. With the legs, be sure to pull out as many tendons as you can. Getting a mouthful of connective tissue is not pleasant.
3. Skin your beautiful, limbless bird. Keep the skin as intact as you can--we'll need it later.
4. Repeat the process with the turkey.

Woot woot! You're done with the duck!

The Chicken

There's not really anything to do with the chicken breasts, unless you bought them frozen. In that case, let them thaw in the refrigerator.

Weaving the Bacon

"Weaving the bacon"? What?! Yes! Weave the bacon in your roasting pan, just like for a basket, leaving plenty of room for folding over the birds later on.

Good work! Is it not beautiful?