Uploaded November 2015 | Updated September 2026, 2 weeks ago

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Show Notes: StellaCulinary.com/CKS44

Breaking down your turkey before cooking will allow you to treat the legs and breast as the two separate cuts that they truly are. The bones can be made into a roasted stock which you can keep on hand for gravy or left-over turkey soup. The breasts can be pan roasted, and the legs turned into roulades.

This is a supplemental video for the concepts discussed in the Stella Culinary School Podcast Episode 24: stellaculinary.com/scs24.