Carving a Turkey

It is very important to allow the turkey to rest at least 20 minutes or more after cooking and loosely cover with a piece of foil. This lets the juices redistribute in the turkey evenly for easier slicing and a moist turkey.

Cut through the skin between the leg and body. Press the leg downward until it is lying flat against the platter and exposes the hip joint. Cut through the joint and remove the leg and thigh to a cutting board.

Cut the thigh and drumstick apart at the joint. Slice around both sides of the thighbone, removing the meat. Holding the drumstick with the narrow bone up, slice around the drumstick or keep whole. Repeat on the other side.

For the wing: Pull wing out and cut as close to the turkey as you can and remove wing.  Cut the wing in two pieces at the joint. Slice from the meaty part or serve whole.

For the breast: Make a long slice along the top of the breastbone and continue to slice down following the breastbone, gently separating the meat from the bone until you have removed the entire breast meat.  Remove to a cutting board and make horizontal slices across the grain of the meat and cut into slices. Place slices on platter. Repeat process on the other side.

Place turkey meat on platter and cover with foil until ready to serve.