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2. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. 3. Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast.You should hear a crack and feel the bones give way. 1. Cut legs from body at point where thigh meets breast.2. Cut through leg joint to separate drumstick from thigh.3.. Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. 1. Cut legs from body at point where thigh meets breast. 2. Cut through leg joint to separate drumstick from thigh. 3.
Just follow these simple instructions for a fresh or thawed turkey: 1  Preheat oven to 325Â° F. Drain juices and pat dry with clean paper towels. 2  Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2Â½ inches deep. 3  Turn the wings back to hold the neck skin in place.rozen stuffed turkeys go from freezer to oven without thawing. Just follow these simple instructions for a perfectly roasted turkey: 1  Preheat oven to 325Â° F. Hold under running water and remove giblets, neck, and gravy packets. 2  Place turkey on flat rack in a shallow roasting pan, 2 to 2Â½ inches deep.