the platter.
STEP 10: REMOVE THE BREAST Start by running a
sharp boning knife down one side of the breastbone, using
a kitchen towel to hold the bird steady. Again, this is much
easier with a spatchcocked bird than a whole turkey.
STEP 11: FOLLOW THE BONE Continue to work your
knife into the breast, following the contour of the bones as
closely as you can, until you reach a sharp curve in the
breastbone.
STEP 12: PULL AWAY Once you’ve separated enough
of the breast, you should be able to start prizing it loose
from the carcass, using the side of your knife to push it
outward as you continue to follow along the bones to
remove as much meat as possible.