are available year-round. They are quite good roasted with the bones in, but the bones can make carving difficult. Some butchers will debone the turkey for you, usually at a higher price. It's easy to do it yourself in about 15 minutes. Learn how to remove the breast, back, and thigh bones, and you'll end up with a boneless turkey
suitable for stuffing
. Your guests will never guess it is deboned until you cut it. A sharp boning knife
You will need:
A thawed turkey
, tail clipped (optional), rinsed and patted dry.
and/or sharp 7- or 8-inch boning knife
Photo © 2005 Peggy Trowbridge, licensed to About.com,