How To Carve The Perfect Turkey

With a sharp knife, slice through the skin between the breast and drumstick.

Pull the drumstick and thigh away from the breast.

Cut between the joint and the thigh. Repeat on other side starting with Step 1.

Cut down the center of the breastbone along
one side.

Follow the curve of the breastbone and cut down the side, staying as close to the bone as possible.

Once you get to the wing joint, move your knife to the outside of the turkey and make a long horizontal cut at the bottom of the rib cage.

Cut in a single piece and place breast on a cutting board. Repeat on other side starting with Step 4.

With the tip of your knife, cut each wing at its shoulder joint and place off to the side.

Slice each breast portion against the grain into
½-inch slices.

Arrange on a platter and serve.