Page 211 - Turkey Book from Meathead

big boneless breasts just like you would when carving a cooked bird. Underneath each breast you will find a muscle that is loosely attached called the tender. Remove it because there's a good chance it will fall o during the cook. We'll tell you a secret. We usually toss these in the fridge and grill them the next day. They're perfect for sandwiches. But first you want to remove the tough tendon in there as shown in the picture.
Then comes the only tricky part, removing the thigh bone. This makes the thigh really easy to slice when cooked. With a sharp tipped knife, slice along both sides of the bone. Then slip the knife under the bone and scrape it along the bone until it comes out.