I do it raw
Each breast in its own ziplock, drumsticks in a ziplock, 2 wings in a ziplock, dark meat cube/peices for stir-fry in a ziplock. All organs in their own ziplock.
Doing turkey is really no different then whole chicken for portioning, just bigger. Technically it can be done in about 8-10 cuts.
Watch some chicken portioning videos, same method applies they are just longer cuts.
Dunno who this guy is but it’s this method https://m.youtube.com/watch?v=NVIdnpPqv8g
Edit: even the turkey breast can be butterflied in half for 2 ‘breasts’ per bag giving 4 portions of breast per bird. Depends on the meal I’m having really but I leave them whole until I go to cook.
Why?
What does it matter if you freeze raw mince. You’re cooking it after anyways.
I’ve also never understood when people say you should NEVER consume meat frozen past x months…like, it doesn’t matter. It’s quality/flavor/appearance that degrades. It doesn’t make it lethal or make you sick.