Follow this simple, methodical tutorial for how to carve a turkey.Using a sharp carving knife, carve one side completely before moving on to the second side.Anyone can do it! Carving notes: Resting: Let your turkey rest, tented with foil, for 30 minutes before carving.

Tools: Use a good, sharp carving knife and a two-pronged fork or your hand.One side at a time: It’s easiest to carve one entire side of the first and then move on to the second side.Step-by-step instructions: On a large cutting board, place the turkey breast side up and remove the truss.

To remove a wing, pull it away from the body and slice through the skin to locate the shoulder joint.Cut through the joint to remove the wing.To remove a whole leg, pull it away from the body and slice through the skin to locate the thigh joint.

Cut through the joint to remove the entire leg.To separate a thigh and leg, cut through the joint that separates the drumstick from the thigh.Serve these pieces whole, or carve them by cutting off the meat in thin slices parallel to the bone.

To remove the breast, cut along the breastbone while following the curvature of the bones.Using your hand or a carving fork, gently pull the breast meat away while using the knife to remove the meat from the ribs.Place the breast on the cutting board.

For larger slices, slice the breast meat on an angle.Repeat with the second side of the turkey.Tips and variations: Carving the breast on the bird: Just above the thigh and shoulder

Read More