Above, the duck; it's flesh has a much richer, red color compared to chicken and turkey. To debone each, we laid them on their backs and made an incision along the breast bone, cutting down and around each side of the rib cage. Then we cut around the backbone, doing our best to keep the skin around the spine intact. After removing the backbone and ribcage (and the head along with it), we were left with two breast halves attached to thighs and legs. An incision along the leg bones bone and then around them allowed us to pull the leg bones out. The turkey was cut up similarly, except we left the backbone in to give the eventual turducken more structure, and didn't de-bone the thigh and leg.