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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.
1 Tent the turkey with foil and place back in the oven. 2  While the turkey is roasting, make a stock for your gravy (follow our recipe here) , reserving one quart of that stock for later to heat the carved meat (see step 18 below). Place the turkey over the rack so that it saddles the rack breast up. 2  Bend the wing tips under the wings and tuck the leg ends down into the rack so the turkey doesnât slide. 3  Brush the turkey with the melted butter and then sprinkle the salt. 4  Place in the pre-heated oven uncovered for 30 minutes to brown.