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Here’s the good news. You can go as deep as you like into this, or make it as easy as you want. And you don’t have to stress out about butchering a turkey with any perfection since nothing goes to waste. Anything you goof up can go right into making meatballs or a turkey stock to make a reduction glaze. So, no stressing allowed. This is impossible to mess up! We are going to take you from the whole turkey—using any 12-pound bird you can buy at the store—all the way through nine types of final skewers, ready to grill. <h4>Overview</h4>If you want to have a calm Thanksgiving, you can butcher the turkey days in advance. This gives you the chance to take your time and do it slowly. Butchering in advance will also help the final turkey yakitori, since letting the skewers sit in the refrigerator for a day or two will allow them to dry out a bit, which makes for easier grilling and crisper skin.If you forget to plan ahead, you can still butcher the turkey on the morning of Thanksgiving. We have broken this guide into a few sections for easier reference, so take your time and read through everything before you get out your knife. Part One: get staged, set up, and prepped for a calm butchery session. Part Two: break down the major parts of the bird—the same way you break down a chicken—into fewer parts than a typical yakitori. We decided on a more approachable home version than what you might find in a hardcore yakitori bar. Part Three: break down the dark meat for yakitori-style skewers.Part Four: break down the the white meat for yakitori-style skewers. Part Five: make turkey meatballs, using up any trim that you have left over. Part Six: make a turkey stock reduction glaze. Let’s begin.