The first thing to do is clean the turtle.

Cut off the head. If it is retracted, use a pair og grips to grab the beak and extend the neck out of the shell.

Then flip it over, wipe/wash off any surface dirt - don't forget the toenails!

cut the feet off at the first joint above the toes. Skin the legs, as much of the tail as you can, and cut the skin loose of the shell and breastplate, removing as much of it as possible.

Remove the breast plate by first cutting through the connection on either side where it attaches to the shell; (wire cutters or metal shears work well for this) - Then lift up on the breastplate, cutting the meat loose from the plate as you lift until the entire breastplate is loose and can be lifted off. YOu may have to alternate working on either end.

Remove the meat of the turle by lifting a leg and cutting the meat away from the shell until you get near the spine. twist the leg in one direction and the shell in the other to break the connecting joint and then cut the meat free. Once the four legs are removed you should also be able to cut loose two tenderloins, one from either side of the spine. Also the neck and the tail. discard the internal organs,(and the "privates" from the base of the tail!!!)

Cut the meat off the bone and cut into small cubes.