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Parade. Step 1: Let the turkey sit for at least 20 minutes to cool. Don't let it sit for longer than 40 minutes, as carving will add cooling time. Step 2: While the turkey is cooling, set up.

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Step One: Rest the Turkey. First things first: let your turkey rest for 15 to 30 minutes, depending on its size, before beginning to carve. This settles the juices, meaning they won't spill.

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Debone and slice the thighs. Place one thigh on your cutting board skin side down. Run the knife along either side of the bone in shallow cuts, trimming it away from the meat. Continue trimming on.

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Remove the turkey breasts. Using a boning knife, carve along each side of the backbone, then gently remove as much of each side of the turkey breast as possible in one slice. Set aside. Remove the wings. Find the natural joint of the wing and separate it from the turkey with a boning knife. Repeat on other side and set aside.

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Grab your knife and pick a leg. Gently slice through the skin between the leg joint and the body while simultaneously pulling the leg away from the carcass. As you pull, you'll see the natural seam between the leg and the body open up. That seam will guide your knife right around the thigh bone until it pops right out.

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On a large cutting board, place the turkey breast side up. Remove the trussing string. Begin carving one side of the turkey completely before moving on to the other side. Removing the wing: Pull the wing away from the body and slice through the skin to locate the shoulder joint.

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Use a sharp knife, apply firm pressure, then gently pull them away from the body with the leg. The entire leg and thigh will come off easily, with a few shallow cuts with the tip of your knife to separate. Repeat this on the other leg and thigh. Use a little pressure on the joint to detach the leg piece from the thigh.

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First, slice off the legs and thighs. To do this, slice through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely.

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Pull the leg back and down until the joint pops out with your hands (and either paper towels or a clean kitchen towel). Pull the leg back and down until the joint pops out. Press down firmly on the joint to completely sever it. Run the knife between the thigh and the back bone to cleanly remove the leg piece.

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Carve the leg and thigh: Hold one of the turkey's legs with your non-dominant hand. Take the knife with your other hand and then slice down between the thigh and the body. As the skin is sliced, lower the hand holding the leg to the cutting board to help expose the thigh joint.

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Once you've mastered a beautifully roasted Thanksgiving turkey, the only remaining step is carving it. From the essential tools to Thomas Joseph's easy to fo.

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Repeat on the other side. Remove the Breast: Make a cut all the way to the bottom on one side of the breast bone. Follow the contour of the bone while angling the knife outwards, separating the meat from the bone. Lift the turkey breast away from the bone with your fingers and place it on the second cutting board. Repeat on the other side.

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Step 1: Remove the legs. Remove the thigh and leg together. Place the turkey breast side up on a carving board with a moat to catch the juices. Using a carving knife or a large sharp chef's knife, cut through the skin between a leg and the body of the bird. Gently pull the leg outward to locate the joint where the thigh meets the body.

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Find where the two joints connect. and cut the tendon between them. Last but not least, the breast. So I'm gonna use the carving fork, I'm gonna cut. against the grain to cut it into smaller.

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Remove the wings. Gently pull the wings away from the body and use your knife to cut around the skin and meat and cut through the joint. Remove the wing, set it aside, and remove the other joint. 4. Carve the meat. Slice against the grain! The most important part of carving the meat is to cut it the correct way.