" Some notes on how to carve a turkey. "

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Begin carving the turkey by removing each leg. Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Cut the skin between the thigh and breast. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. You can also grasp the leg, and twist it at the joint to remove it.

Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick.

To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices.

To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. Using knife, cut parallel to the bone and slice off the meat.

Before the breast is carved, the wing must be removed. Slice diagonally down through the bottom edge of the breast toward the wing. Using knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove wing.

To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork. Continue until you have carved all the meat on one side of the breast. Repeat carving on other side of breast.

Enjoy