After hours of preparing a bird for the table, carving the turkey correctly is an important task. In order to get the job done correctly, you will need a carving knife, aluminum foil, a cutting board, and a serving platter.
Firstly, you should choose a sharp and thin blade knife. Find the place where the thighbone meets the turkey. Slip your knife into that spot in order to separate the thigh from the body of the turkey. Do this on both sides of the turkey. Next, separate the turkey drumstick from the thigh, by slipping your carving knife through the joint to remove it.
From there, separate the meat from both thighs and drumsticks. Next, cut the leg meat and thigh meat into thin slices and place that meat on the serving platter. The wings are next. Find where the wings can be separated from the bird and slip your knife in that joint and remove the wings. From there, you have the rest of the bird. Carve thin slices from the breast by cutting with the grain of the meat. Continue slicing until the bird is completely cut and served to your guests.
Most importantly, finding a knife that cuts easily is the most important preparation task in carving a turkey. Once you find a great knife, have patience in completing the job cleanly for your dinner guests.
Check out this video for further help:
