After you let everyone admire it (take in those oohs and ahhs — you earned it!) and give the bird 30 minutes' resting time, it's time to carve your turkey. We recommend using a good, sharp carving knife and a boning knife rather than an electric knife. This will give you more control and protect the texture of your meat better. Set that bird on a cutting board with wells to capture the juices you release while cutting.
Now... where do you get started? Here's your turkey carving plan.
To separate a joint, first cut the skin around it, then grasp the pieces firmly, and pull until you hear the joint pop. Then, using a carving knife, cut through just the tendons connecting the joint. You don't need to cut through bone to remove the legs and wings from a turkey.
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