Remove the turkey from the packaging and remove any unnecessary parts: Take the turkey out of the packaging and place on a cutting board. Remove the giblets and neck from inside the cavity and discard or save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.

Pat the turkey dry: Pat the outside of the turkey dry with paper towels.

Pull the legs away from the body: Pull one of the legs away from the body and use a knife to slice through the skin and membrane between the leg and body to expose the thigh. Repeat with the other leg.

Expose the thigh joints: Push one of the thigh joints up toward you until it pops out of the socket. Repeat with the other thigh.

Cut through the ribs to the wing joints: Using poultry shears or kitchen scissors, cut along the bottom side of the breast from the bottom cavity to the wing joint (you are not cutting all the way through the side of the turkey). Repeat on the other side.

Open up the turkey: Pull the breast up and away from you, pushing it until the turkey is completely opened up.

Cut the turkey into two parts: Using the kitchen or poultry shears, cut through the backbone right above the legs to separate the turkey into 2 parts. Pat the inside dry with paper towels.

Flip the two parts over: Flip the two parts over, now you have a whole bone-in turkey breast and whole bone-in legs. Proceed with seasoning and cooking the turkey.