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2 airline breasts, 2 leg quarters, 2 wing flats, carcass for stock

If you know how to break down a turkey, you also know how to break down chicken, Cornish hen, pheasant—any bird, really, since they all have the same structure (or “morphology”).Here we show you how to break down a turkey and separate its breasts and legs so you can <a href="/recipes/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">cook them sous vide</a> and use the carcass for stock or gravy.