How to carve (which is to say, not mangle) your turkey:
Start with a sturdy surface and a beautiful bird.1. Choose the Right Knife
A sharp 6- to 9-inch slicing or carving knife is the best tool for the job; choose whichever length feels most comfortable to you. If you tied together the legs of your bird before roasting, cut off and discard the string. With the long side of the turkey facing you, gently but firmly pull the leg closest to you towards you.2. Remove the First Turkey Leg
To begin removing the leg, keep the flat side of the blade as close to the turkey's body as possible and slice downwards into the space where the leg and body meet, until your blade hits the joint that connects the two parts.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowellOnce your blade hits the leg joint, firmly pull the leg towards you, rotating it downward as you go. The joint will pop open.
Using your hand, pull open the wing closest to you, forming a V-shape. Slice through the wing skin in the center of the V to expose the joint between the drumette and the wingette, then cut fully through that joint to remove the outer half of the wing. The drumette section of the wing will still be attached to the carcass, which will help steady the bird as you continue carving.
Place one of the turkey legs on your cutting board, skin-side down. Inspect the joint to find where the drumstick bone connects to the thigh bone. Place the tip of your knife over the joint, then slice down through the tendon that's holding the leg and thigh together. Separate the two pieces, set them aside and repeat with the other leg.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowellPlace one thigh on your cutting board, skin-side down.
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