How To Carve A Turkey

Let the turkey rest for 20-30 minutes after taking it out of the oven. This will let the juices redistribute in the meat, so they don’t run out as you carve it.

Place the turkey in front of you, breast side up, with the wings closest to you. Remove wings, legs and thighs. Set aside.

Run a knife along the top of each side of the breast bone, using one long continuous motion, cutting down into both sides of the carcass until the breasts are removed.  Place on a cutting board and slice crosswise into thick slices. Thicker slices will result in juicer meat.

Cut the drumstick away from the thigh. Place the whole drumsticks on the platter with the sliced breast meat.  Separate the thigh meat, either with your fingers or a knife. Place on the platter and serve immediately.