Fix your fork firmly in the lower part of the breast, so as to have full
command of the turkey. Slice down on each side of the centre of the
breast, two or three lines lengthwise with the body; then take off the
leg on one side, holding the knife in a sloping direction, the point
turned towards the end of the body. This done, cut off the wing on the
same side, in a line nearly parallel with the length of the turkey.
When you have thus separated the wings and legs, take off from the
breast bone the parts you before sliced down. Be very attentive, in
separating the wing, not to cut too near the neck, or you will find
yourself interrupted by the neck bone, from which the wing must be
taken.