How to Carve a Turkey

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  Turkey, Roasted

Instructions

1. 1Once you’ve let your turkey rest (DO NOT skip this!), place the turkey on a carving board with the legs facing you. If your turkey has a string holding the legs together, snip it away with a pair of scissors and discard.
2. 2Start by pulling the legs back and away from the body, until you hear the thigh bones pop. (If you’re having trouble getting them to snap, use your hand to put pressure on the joint; if you’re using an electric knife, you may not need to snap them all the way, but pulling will help you see the right spot to cut.) Cut the legs off where they connect to the breast and place them on your plate (leave the drumsticks connected for now).
3. 3Cut the breast meat off the turkey one side at a time, slicing downward as close to the breast bone as you can. Place the breasts on the platter.
4. 4Remove the wings by pulling and cutting them at the joints. Place them on your serving platter. Transfer the turkey carcass to a separate platter or back to your roasting pan. Wipe your carving board clean with a paper towel.
5. 5Place the thighs back on your carving board. Pull the thighs and drumsticks apart at the joints.
6. 6Carve these pieces of meat by making cuts parallel to the bones. Return the sliced meat to your platter.
7. 7Place the breasts on your carving board. With the skin facing up, carve the turkey breasts crosswise against the grain, creating slices that are about 1/4-inch thick. Return the sliced meat to your platter. Beautiful work, ENJOY!