RE: Turkey butchering
 

I hate to hear that anyone just pulles the breast out and throws the rest away[:o][&o].there are a lot of good meat there.if you do one this way you will be surprised.

I hang my bird by the head,cut shin at neck,pull down. cut the wing at the second joint,pull all the skin down the back and out the legs.cut the fan off and you got the bird skinned.lay it on the back,push down on the thigh till it pops back,this dislocates the joint.now , split the meat at the breast bone to the ribcage. this removes the breast,just follow the bone to the wing.remove the leader you see in the breast meat,this is the little tender loin in the breast.
then cut the legs off remove the wings. if you have not removed the guts,cut the thin skin at the bottom of breast bone.reach in and remove guts.save the liver and gizzqard.pull the ribs away from the back bone and neck.cut neck off,chop the back into two portions.

the bird is ready to wash and cook.we slice and fry the breast. the rest is put into the crock pot with an onion and a carrot,salt and pepper.let cook overnight .the next morning it is tender and off the bones.

drain and remove all the bones.save the liquid.chop the meat fine.
take the liquid and cook two cups of rice.take this and mix with what ever you use to make your dressing.put into a pyrex dish,chop a large onion,cellery and mix well with the meat add a little of the liquid you saved to this.cook at 350 till the onions and celery are done and to the dryness you like your dressing.

homemade biscuits and cranberry sauce,you will never throw another carcus away again.I promise you.;):D[8D]