This is a14 pound turkey that I bought Friday and put in a cooler.



I like to save all the skin I can so I'm careful about cutting the skin high on the back and thighs before removing the wings and legs.



It's pretty simple to pull the thigh all the way over the back util it pulls out.




Next I cut under the scapula or shoulder blades and pull them up, leaving the neck and backbone mostly unattached. I then simply grab the neck and pull.




This gives me a whole bone in turkey breast.




I don't stop there. I take breastbone out giving me a boneless turkey breast. This is the most difficult part because the skin adheres to the middle bone.




There you have it. I'll boil the ones to make my stock, bone out the legs for gumbo, and freeze the wings for soup or chicken salad. This was a six dollar turkey. I'll male at least 20 meals from it.

This turkey breast will be done in under an hour and a half. They come out better than a whole turkey because you don't have to wait on all the dark meat to get done and you can slice it across the grain.

I'll give that a try using my throw-down turkey.

They're a little easier if you only thaw the for two nights.

The turkey breast is in the brine. The stock pot is on the stove. The legs and wings are in the freezer. I got his little package of gravy. Sometimes I do and sometimes I don't. I like it just fine.

Looks good Oxner. But how do you make chicken salad out of a turkey?

Most stores do now sell boneless turkey breasts, but you get a lot more bang for your buck this way.

That was a test. Congratulations. You passed. I just put celery, onions and mayo on the chopped turkey and lie.

I really like the Butterball turkey roast. It's a netted boneless roll of breast and dark meat. I'm cooking three turkeys Thursday, I always have a lot of waste.

You'll have zero waste on mine. The best part is that there is no cleanup or storing of leftovers after your Thanksgiving dinner. I'll cook it in an oven bag and store it in the same container you see in the last picture.

The downside is that you lose on presentation. You don't have a whole roasted turkey on your dining room table.

I promise you that you will overcook the breast, or undercook the thigh, when cooking a whole turkey. The breast is done at 165 and the thigh at 180 degrees.

Bill, I gotta give you my NeverFail turkey recipe. It absolutely never fails to produce a perfectly cooked juicy bird.

I wasn't asking you guys. I was telling you. Mine comes out with the texture of a barely done prime rib. The good thing is that you can cut across the grain, rather than with the grain.

This is my last meal before freezing three complete dinners in the self locking plates. I left the plastic container in the picture to show you my cleanup. I had to clean the dressing bowl, but that was about it.

I'm doing the second one tomorrow night. We will have it two nights in a row. I plan to make gumbo with the dark meat Monday.

I called Cathy around 3:00. She was in Lake Charles. That puts her in downtown Houston at 5:00. Smart???