Everything you need to know to be ready for the big moment
From Woman’s Day
Photo by Philip Ficks
Before you start... Let the cooked turkey rest at room temperature for 30 to 45 minutes to redistribute the juices, which guarantees the most succulent slices of meat.
Step 1: Place the turkey on a cutting board set in a rimmed baking sheet to catch excess juices. Using a boning or other sharp knife, remove a leg and thigh by slicing down through the skin that connects the drumstick and the breast until you reach the hip joint. Cut through the joint to release the leg from the turkey. Repeat with the other leg.
Photo by Philip Ficks
Step 2: Separate a drumstick from its thigh by cutting through the joint—you can find it by moving the drumstick back and forth. Place the drumstick on a platter. Remove the thigh bone by running your knife alongside and underneath the bone. Repeat with the other leg, and set the thighs aside to carve later.
Photo by Philip Ficks
Step 3: Remove a breast and wing by slicing carefully along one side of the breastbone, keeping the knife as close to the bone as possible. Follow the rib cage all the way down and around until you reach the joint where the wing is attached. Cut through the joint to release the breast and wing in one piece. Repeat with the other breast.
Photo by Philip Ficks
Step 4: Separate the wing from the breast by cutting through the joint. Using a carving or other sharp knife, slice the breast and thigh meat. Arrange the turkey on the platter and garnish with fresh herbs and fruit, if desired.
Photo by Philip Ficks