Carving a Roasted Turkey
After removing the turkey from the oven, let it stand for 15 to 20 minutes before carving to let the flesh firm up so the carved slices will hold together. Cover the bird with foil to keep it warm. (Use a sharp carving knife or an electric knife for slicing.)
Place bird on a carving board. Remove the stuffing. Then, grasp the tip of one drumstick with your fingers and pull the leg away from the body. Cut through the skin and meat between the drumstick-thigh piece and body as shown. This exposes the joint where the thighbone and backbone connect. With the tip of a knife, disjoint the thighbone from the backbone by cutting through the joint. Repeat on other side.
To separate the thigh and drumstick, cut through the joint where the leg and thigh bones meet. Repeat on the other piece.
Hold the drumstick vertically by the tip with the large end down. Slice meat parallel to the bone and under some tendons, turning the leg to get even slices.
Next, slice the thigh meat by cutting slices parallel to the bone. Repeat with the remaining drumstick and thigh.
To carve the breast meat, make a deep horizontal cut into the breast above each wing as shown. This cut will be the end point of the breast meat slices.
Remove the wings by cutting through the joint where the wing bone and backbone meet.
To continue carving the breast meat, beginning at the outer edge of one side of the breast, cut slices from the top of the breast down to the horizontal cut as shown. Make the slices thin and even. Final smaller slices can follow the curve of the breastbone. Repeat on the other side of the breast.