How to butcher chicken + turkey

Fair warning — these video aren’t for you if you’re squeamish (especially the turkey one).

I wouldn’t attempt to do any butchery to a turkey without first getting familar with butchering a chicken. Here’s how to do that:

To butcher a turkey into two legs, two wings and a crown, you remove the legs first, then the wings (which are trickier to remove than on a chicken because the joint is more embedded into the bird).

Once the legs and wings have been removed, you have to cut through the backbone to create the crown and remove any neck that’s still left. Finally, the video below also shows you how to remove the skin (brute force, mainly):

ve the skin.

The wings can be frozen for future stock-making.