Let your turkey rest for 15 to 30 minutes, depending on its' size, before beginning to carve. This settles the juices.
Leg and Thigh
Slice the skin near the thigh to separate the leg from the body. Cut through the joint and along the body, angling knife towards the bone as you cut.
White Meat
Next, remove the wing. Then, make a long, deep cut along one side of the breast bone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go.
Slicing White Meat
Cut across the breast meat into nice slices for serving. Cut the wing in half.
Slicing Dark Meat
Separate the thigh from the drumstick by wiggling your knife in the joint until you feel the sweet spot. Remove the bone from the thigh and place the boneless thigh skin-side up to slice.
Ready To Eat
Now your turkey is perfectly carved and sliced — time to dig in! Remember to save the carcass for turkey stock.
