Debone = Remove the bones from
Before cooking, the chicken breasts should be deboned with a small, sharp knife.
Frozen turkeys are available year-round. They are quite good roasted with the bones in, but the bones can make carving difficult. Some butchers will debone a turkey for you, usually at a higher price. It’s easy to do it yourself in about 15 minutes.
Learn how to remove the breast, back, and thigh bones, and you’ll end up with a boneless turkey suitable for stuffing. Your guests will never guess it is deboned until you cut it. A sharp boning knife is essential.