https://digitalarchive.tpl.ca/internal/media/dispatcher/2170535/full2. Split skin. Start with the turkey legs. Using a carving knife, split the skin between the leg and breast12/2/1998[com.gallerysystems.emuseum.core.entities.RecordXPerson@8bf216, com.gallerysystems.emuseum.core.entities.RecordXPerson@928eb8, com.gallerysystems.emuseum.core.entities.RecordXPerson@92e1ee]com.gallerysystems.emuseum.core.entities.RecordXPerson@8bf216com.gallerysystems.emuseum.core.entities.Classification@bdTSPA-1https://digitalarchive.tpl.ca/objects/367656/rdf