Separate the drum-sticks from the leg-bones, and the pinions
from the wings; it is hardly possible to mistake the joint. Cut the
stuffing in thin slices, lengthwise. Take off the neck-bones, which
are two triangular bones on each side of the breast; this is done
by passing the knife from the back under the blade-part of each
neck-bone, until it reaches the end; by raising the knife, the other
branch will easily crack off. Separate the carcass from the back by
passing the knife lengthwise from the neck downward. Turn the back
upwards, and lay the edge of the knife across the back-bone, about
midway between the legs and wings; at the same moment, place the fork
within the lower part of the turkey, and lift it up; this will make
the back-bone crack at the knife. The croup, or lower part of the
back, being cut off, put it on the plate, with the rump from you, and
split off the side-bones by forcing the knife through from the rump to
the other end.
The choicest parts of a turkey are the side-bones, the breast, and
the thigh-bones. The breast and wings are called light meat;
the thigh-bones and side-bones dark meat.
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