Cuisine: American

Category: poultry

Servings: 8


1 whole turkey,
8 to
10 lb.


Remove all bones. Divide bird as follows: 2 breast halves with skin on; 2 thighs, skinless; 2 wings; 2 legs, skinless, tendons removed; neck skin; neck meat; and giblets. Reserve all trimmings for use in forcemeat and other preparations. Because turkey prosciutto and turkey salami require 30 days curing time, all meat except 1 thigh, 2 drumsticks and neck skin should be stored in freezer until day of service.

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