My older son and I deboned a few whole turkeys he got on a fire sale last year at Walmart just before Thanksgiving to clear out older frozen turkeys at 29¢ per lb. We snatched up probably 10 or 12 of them, unthawing 3 or 4 at a time, 20 lb'rs or so.
Depends on how much work you want to put into them to get maximum yield or to 'get the best and toss the rest'. Or go half way, retaining the wings and drumsticks to cook separately if you like those parts, and bone out the breasts and thighs for meat:
First, take the skin off and throw away; not a hard job (see my Naked Dixee Chicks below). Then, cut off the two wings, not much meat to trim out, save for fresh or cured. Then, break out the two legs from the backbone and separate the thigh from the drumstick. Set the drums aside; with the ligaments, they are difficult to bone out; better off smoking up a pile of drumsticks and wings for parties either fresh or cured.
Remove the backbone from the breast, cutting down both sides of the backbone near the center. Push down on the breast breaking out the keel bone (breastbone) and remove and cut the breast in half. Slide your knife under the ribcage and remove from the breastmeat, plus along the wishbone into the neck of the breast.
Trim out the thigh bones from the thighs, being careful not to leave joint cartilage on the ends in the meat.
You can follow my tutorial on Cutting up a Chcken - whether a turkey or a chicken, the parts separate the same; just take it from there to bone out the breast and the thighs.
http://www.smokingmeatforums.com/t/79898/cutting-up-a-chicken-part-1