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Locate the center of the turkey's breast bone (it'll be evenly spaced between the opposing legs and wings of the turkey).
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A turkey's rib cage will appear more triangular than a humans when viewed from below.
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Begin a cut a centimeter to the left or right of the breast bone (begin at the top of the turkey, working your way towards the leg-side of the turkey.
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Keep your cut close to the turkey's rib cage as you continue cutting deeper.
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Once you've cut all the way through the breast meat, you will have exposed the wing joint.
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With the joint exposed, cut through the joint by applying a strong downward force.
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Make another cut through the same channel severing the remaining breast meat from the ribcage.
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Now make a cut on the opposite side of the breast bone (approximately one centimeter) from your first cut.
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Continue cutting and keeping your blade close to the rib cage until the joint is exposed.
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The exposed joint.
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Make a clean cut through the remaining meat and the exposed joint to completely sever the remaining turkey breast from the rib cage.
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