Cutting It Up

Even expert carvers need a properly cooked turkey to do their best--overcooked turkey meat crumbles when it’s sliced. Also remember that after removing the bird from the oven, allow it to stand at room temperature 20 to 30 minutes so the juices set and the meat firms.

Use a chef’s knife to remove the legs and thighs, then switch to a very sharp carving knife for slicing the breast meat--the sharper the blade, the more attractive the slices. A serrated knife should not be used because it tends to tear the meat.

To remove drumstick and thigh, press the leg away from the body. The joint connecting the leg to the backbone will often snap free, but if it doesn’t, it may be severed with the point of a knife (Step 1).

Cut the thigh from the body by following the contour carefully with knife (Step 2). Place on a separate plate, then cut through the connecting joint between the leg and the thigh.

Tilt the drumstick to a convenient angle and slice the meat away in a downward motion (Step 3) toward the plate. Hold the thigh firmly on the plate with the fork and cut it into even slices parallel to the bone.

Wings are typically left in place to keep the bird stable while the breast meat is carved in downward slices, across the grain (Step 4). Begin each new slice slightly higher up on the breast, keeping the slices thin and even.

Inexperienced carvers may find it easier to tackle the bird in the kitchen rather than at the dining table. The sliced meat may then be arranged on a platter for serving.

After the feast and back in the kitchen, a boning knife can be used to remove the rest of the meat from the carcass. Package everything well and refrigerate or freeze it for later use.