|Turkey/4 to 5 pounds turkey parts||1|
|Peanut oil||1 Tablespoon|
|Ground pepper||To Taste|
Disjoint the turkey, just as you would a chicken.
Set the breast aside for another meal.
Separate the wing joints (save the tips for stock).
Using a heavy cleaver (or a friendly butcher), chop the legs, thighs and back into 2 to 2 1/2 inch lengths.
Make the pieces as equal in size and general bulk as possible for even cooking.
Rub with oil and season with salt and pepper.