Perhaps I should re-phrase the title?
I've recently done a boned and stuffed chicken (à la Wheels posting somewhere downstream, following the youtube of Jacques Pepin). It was easier than I thought (mostly) and came out rather well.
It's now time to move on to bigger things. There's a turkey in the freezer which is coming out for an anti-Christmas dinner on 25 June. I'd like to bone and stuff it.
The only thing that is causing me concern are the legs [1]. Turkey legs are full of ligaments (or tendons?) Whatever, one gets the impression they have feathers growing on the inside. Could anyone give tips on how to get them out please?
Martin/
[1] There may be other things that should cause me concern which I've not thought of, so any pre-warning of these would also be helpful.