I've done this. It works very well. The thighs are easy to carve, the turkey cooks in substantially less time than a whole bird, and you have more bones for stock-making.
It's easiest if you have a big, heavy chef's knife to cut out the backbone (especially for a big bird) and a flexible boning knife for removing the thigh bones. But doable with a regular chef's knife and a paring knife.
If you're comfortable breaking down and boning out a chicken, it won't be difficult. Same techniques on a bigger, anatomically similar animal.
If you're not confident of your abilities, you can always practice on a chicken first.
If I remember correctly, there was an episode of the show Julia did with Jacques Pepin in which he demonstrated at least part of the technique. It's probably available online somewhere.
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It's easiest if you have a big, heavy chef's knife to cut out the backbone (especially for a big bird) and a flexible boning knife for removing the thigh bones. But doable with a regular chef's knife and a paring knife.
If you're comfortable breaking down and boning out a chicken, it won't be difficult. Same techniques on a bigger, anatomically similar animal.
If you're not confident of your abilities, you can always practice on a chicken first.
If I remember correctly, there was an episode of the show Julia did with Jacques Pepin in which he demonstrated at least part of the technique. It's probably available online somewhere.