I have never de-boned a turkey, but I have de-boned whole chicken. Do it a bit differently, because I want the skin intact. Start at the rear end and cut off the tail. With a very sharp filet knife, separate the skin from the bones, rolling the skin & meat back as you go. I just cut the thigh bone joint and wing joints free from the main body bones. Sometimes the thigh bone is removed, sometimes not. When finished there's a whole chicken to stuff. Tie the legs together to hold stuffing in the back end. I'll have to try it with a turkey...