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You'll be the star of the Thanksgiving feast when you learn this simple four-step technique for carving, which creates neatly sliced portions of meat.
Pull each leg away from the body and slice through skin between breast and drumstick. Bend leg back until thighbone pops out of socket. Cut through joint and skin to detach leg completely.
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Keeping the blade close to rib cage and using it as your guide, slice along each side of the breastbone to remove breasts. Cut wings off at joint.
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Cut between joint to separate thigh from drumstick. Both pieces can now be cut off the bone into slices.
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Slice breasts crosswise, skin side up, and arrange on a platter with dark meat and wings. Scoop stuffing from cavity.
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