Place bird on a carving board and remove any stuffing. Holding the end of the drumstick, pull the leg away from the body and cut between the thigh joint and body to remove the entire leg. Repeat with other leg.
To separate the drumstick and thigh, cut through the connecting joint.
Holding the drumstick by the end, slice meat into 1/4-in. slices. Cut thigh meat parallel to the bone into 1/4-in. slices.
Hold the bird with a meat fork and make a deep cut into the breast meat just above the wing area.
Slice down from the top of the breast into the cut made in Step 4. Slice meat 1/4 in. thick. Repeat on other side of bird.
To remove wings, cut through the connecting joints by the wing bones and backbone.
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