1. Remove turkey drumstick and thigh by cutting leg away from body.
2. Remove drumstick from thigh by cutting at the joint.
3. Slice a 1/2" scaloppine cutlet down the length of the thigh.
4. Lay a 24" piece of plastic-wrap on clean cutting surface and lightly cover with oil.
5. Place scaloppine cutlets on one side of plastic-wrap, folding the other side to cover.
6. With mallet or flat edge of butcher knife pound the scaloppine to a 1/4" thickness.
7. Make thin cross cuts on one side of the scaloppine to allow spice rub to penetrate.

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