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| | Carving a Turkey |
Place turkey breast up on a large cutting board. With a sharp knife, slice through the skin between the leg and breast. Bend leg back until hip joint cracks. Cut through the hip joint and remove leg. Repeat with other leg.
Separate thighs from drumsticks by holding a leg in both hands and bending to crack joint. Cut through joint. Slice meat from drumstick and thigh. Remove wings by bending back and cutting through joint at breast. Make a horizontal slice above wing, cutting all the way through to the bones of cavity. Slice breast meat into thin slices.
Use carcass for stock.
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