Our method will keep your turkey looking nice, so you can carve the meat right at the dinner table. Carve one side of the bird first before beginning on the other.
1. Use a carving fork to steady the bird, and with a very sharp carving knife, slice between leg and breast just to separate skin.
2. Working toward center of bird, slice breast meat vertically about 3/4 inch thick, leaving slices intact or transferring them to a platter.
3. Cut through leg joint partially, then twist drumstick with your hand to remove, keeping thigh intact. Slice off thigh meat.
4. Cut through wing joint partially, then twist to remove wing.