Do know how to debone a turkey? Deboning, or boning (as it's sometimes called) a turkey, simply means to remove the bones from a whole turkey. This is done for complicated reasons--for example, if you want to make Turducken, you need to bone a turkey-- but it can also speed up the cooking of a turkey, and make it easier to carve. Read on to learn how to debone a turkey.

You'll need a very sharp 7-8 inch long thin knife. Kitchen shears can also be helpful; some people prefer using them to remove the backbone and cut through cartilage where necessary. Make sure that the turkey is thawed, and remove the tail before beginning. This procedure will work for any size turkey, but it is simpler to bone a smaller bird. The wings and drumsticks are left intact, to give shape to the turkey.

1. Place the turkey breast side down.
2. Slice long side either side of the back bone.
3. Remove the backbone and discard or save for turkey stock.
4. Reach into the turkey and remove the giblets and neck. Discard or save for another use. Don't use the giblets for stock- they will give it a bitter taste.

1. Slide a knife between the ribcage and the meat, being careful to keep the sharp edge of the knife angled towards the bone.
2. Slice through the joint connecting the wing, and continue down to the breastbone.
3. When you reach the point where the thigh connects to the breast, pull the leg backwards, snapping the joint.
4. Cut through the cartilage and complete separating the rib cage from the meat.
5. Repeat on the other side.
6. Slice carefully around the breast bone, being very careful not to pierce the skin.

1. Using the knife, remove the meat from the upper thigh, and remove the bones that were left after separating from the breast.
2. Slice around the thigh bone.
3. Bend back the drumstick, popping the joint.
4. Cut through the cartilage and remove the thigh bone.