Go to the Article: How to Break Down a Turkey: Crown and Leg Quarters
Beautifully done, bravo.
Thanks Leif!
Great video. Definitely appreciate the zen-like tranquility.
Fantastic video, it's so nice to see you taking the oyster off with the leg,don't see that much at all.
I so appreciate all your videos!!!!
Thanks for the great guide!
Just a quibble. At the end you say, "Damn, look at those lovely chicken pieces." but you mention you are using a turkey. Clarification please? Thanks again
Great video. I love the butchery content whenever you put it out, but this one is especially pretty.
fabulous video - I did this for the first time just now, took 20 minutes and came out perfectly. Boning the legs took about 25 minutes each since removing the tendons was time consuming but it's perfect!! Thank you!
This worked perfectly! The only thing I did wrong was cut the wings at the wrong spot. I was butchering like a chicken instead of a turkey. It all turned out beautifully however.
What kind of knife are you using? Thanks
If you wanted to serve the legs bone in, how do you remove the tendons so someone eating the leg doesn't have to deal with them?
Hi, thanks for the great videos. One question, if using this butchering method, is it fine to use this recipe for the legs? https://www.chefsteps.com/activities/crispy-tender-confit-turkey-legs
