Slicing the bird whole leaves way too much meat on the bones. Instead, remove portions to a cutting board and work there.
By Julie Miltenberger
Insert knife between center breastbone and one half of breast meat. Cut down, gently pulling meat away from bone.
Slice across bottom of breast half, separating breast meat from thigh meat. Cut down top of breast half along wishbone.
Remove breast half and transfer to a cutting board. Repeat with other side. Slice breast meat against the grain (crosswise) and fan onto a platter.
Fold drumstick forward; cut through joint where bones separate. Repeat with other side. Cut thigh meat away from body, bend joint as you did drumstick and separate. Slice meat off drumstick, remove bone from thigh and slice dark meat crosswise into pieces.
It's easy to carve a turkey perfectly, every time. Watch this step-by-step how-to video from our Kitchen Basics series.
Originally published in the November 2012 issue of Family Circle magazine.