Page 210 - Turkey Book from Meathead

throughout, and you can remove each part at optimum temp (breasts 160°F, thighs and drums 170°F).
If you are using a grill in a 2-zone setup, you can start the parts in the indirect zone with some smoke, and then, when the meat hits about 150°F, flip them skin side down on the hot side to make them ultra crispy. In fact, this method is ideal for a grill, so if you don't have a smoker, give it serious consideration. You also get a whole carcass to add to the gravy, and that's more flavor.
The only drawback is that a cut-up bird needs more cooking surface than a whole bird, and you don't have the drama of presenting a whole bird.
In the picture of a lightly smoked bird above you can see the wings on the left, boneless breasts with the tenders removed and grilled separately, drums, and boneless thighs. Done this way it is easy to get really moist meat with each piece removed at optimum temp, and sliced across the grain.
“I can have Thanksgiving all year round.” Cindy Margolis
The approach is pretty much the same as carving a cooked turkey. While the bird is raw, remove the wings. Cut the tips o the wings and throw them in the gravy. Cut o the thighs at the ball joint where they meet the body. Bend each drum and thigh away from each other so it is easy to find the knee joint and cut them apart. Now remove the breasts by running your knife along the sides of the breast bone and follow the bones with your knife along the rib cage until you have two