I breast them out which is very simple as well, I will try to explain to the best of my ability

1. Cut the wings off with a large pruning shears
2. Make a slit in the breast skin and start peeling the skin around the bird as far back as possible. You must pull it over the wingbones.
also pull it over the legs and thighs as far as possible.
3. Using a sharp knife slice under the crescent shaped bone on both sides of the turkey.The bone is near the back of the birdbut still located on the sides. (that is why it is important to peel the skin back as far as possible)
4. Continue from the crescent cutting all the way up the breast bone to where the esophogus and trachea go into the chest cavity. Do this from both side of the bird.
5. Grab the breast by the breast bone and pull back towards you, holding the neck down with your left hand. If you made the cuts complete the breast will pull out and all the guts will remain in the chest cavity. Pull th rib bones off and you have the entire breast of the turkey in hand.
6. Using the pruining shears cut the feet off at the knee and then cut the thighs out at the hip socket. this will leave you with the legs and thighs together.
I then like to crock pot the bird until the meat falls off the bone. Shread the meat and mix with turkey gravy and make turkey and gravy sandwiches. YUM YUM YUM. You don't have to worry about the meat drying out.