How to Bone a Chicken, Turkey, or Other Bird, Part 2

You can also bone the legs in stages, first the drumsticks and then the thighs, and this technique might be easier with a larger bird, say a turkey.

When you are trimming the meat from the carcass and get to the legs (step 9), flex one and cut through the knee joint. Scrape the meat from the drumstick, pull the free end out, and cut the drumstick free. Repeat the process with the other drumstick.