Carving Turkey

Remove the Legs. Slice through the skin between the leg and body using a large carving knife. Pull leg outward with a serving fork and cut through the hip joint, removing the entire leg from the body.

Remove the Breast. Slice down one side of the breastbone until your knife meets the base of the turkey. Cut horizontally into the turkey near the base and remove the entire breast.

Slice The Breast: Place breast meat on a cutting surface. Hold the meat firmly with the carving fork, then slice thinly across the grain for a tender cut.

Separate the Drumstick from the Thigh: Cut through the joint that connects the drumstick and thigh. Thinly slide the thigh meat and remove the meat from the bone. Small drumsticks can be served whole, or to remove meat, hold the drumstick upright by the bone and slice the meat off, parallel to the bone.

Remove Wings: Cut through the joints connecting the wing bones to the backbone. Serve wings whole.