This paper gives a detailed description of the working method of dissection of the turkey carcase into its parts and additionally, the cutting of the breast and leg (thigh and drumstick) to obtain the proportions of tissues. The particular cuts during the dissection are explained step by step by means of twenty-eight colour photos. The paper is completed with a definition of terms concerning the carcase and with anatomical illustrations. The objective of the description is to establish a recommended standard for the dissection of the turkey carcase in order to allow comparisons of results.
