Remove the defrosted bird from the packet. Pat it dry to make it easier to handle. If your turkey comes with a red pin in the breast then remove that. If it comes with giblets in the cavity remove those as well.

Start by splitting the skin at the legs.

We start by removing both the wings of our turkey.

Now we split the legs and cut through the center to separate the legs from the crown.

After you’ve separated the legs from the crown, you need to get the individual leg off. You will now be left with two legs and half a spine.

Now cut the breasts off the crown. Just cut along the center of the breastbone, and they should come right off.

Next you need to cut the wingtips from the wings. Take the turkey carcass and carefully break it down with scissors. You can use the whole carcass for stock later on.

It’s time to take the separated turkey legs, wings and breasts and put them on a roasting tray with a wire rack for resting in the fridge. Don’t forget to season with salt on both sides.

Pop your broken-down turkey in the fridge and let it rest for 24 to 48 hours for dry brine.

Once your turkey parts are rested, it’s time to butcher the turkey again. Now the reason I did this is because I didn't have enough wire racks in my house but you can do this before dry brining if you have the space.

Gently take the breast and separate the turkey drum from it. Then separate the legs from the thigh. (Hint: Since turkey bones are big, simply cut along the joints).