(affiliate alert!- but you can get this in many libraries also :) Basically you just wiggle the wings with your knife in the joint, until they break off. Then, it's just a matter of "carving" the breasts of the bones. 
Here's the finished breasts (far right) and some smaller cutlets (middle.) I made the stock with the remainder, and took the wings and leftover meat out early (so they wouldn't be overdone) to make "chicken" salad with- DH loves it for lunch.
* great sites: Food Renegade Kelly the Kitchen Kop Cheeseslave
I am pleased to list this post at another fantastic site, GNOWFGLINS, for Tuesday Twister- check it out for other great ideas!
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4 comments:
Well done! Good use of your turkey.
Nothing beats homemade bone broth. Nice job!
Good job! I like how you explained how to separate the carcass - that really makes sense! Thank you for sharing what you did this week in the Tuesday Twister - I hope to see you next week, too.
Thanks everyone! Wardeh- Glad it makde sense, it sounded kinda strange when I was writing it! The book is great- it even has diagrams. It really helped me- even though I've been cooking forever, new things are still a little scary. Thanks for hosting- it's such an inspiration to do something new.
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