Page 136 - Turkey Book from Meathead

13) Just before serving the bird, give yourself a reward. Flip the carcass over so the backbone is facing up. Run your fingers along the sides of the backbone and near the joints where the wings were attached, right under the shoulder blades, you'll find tender, juicy blobs of meat, each about the size and shape of the meat from a large oyster, hence the nickname, turkey oysters. You can pop them out with your fingers. Savor them for a job well done.
14) Now, if you made the superb thin, clear gravy in The Ultimate Turkey recipe, pour a little gravy over the top of the meat in the platter, enough to moisten it but not drown it.