Carving Turkey

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Once her roasted turkey has rested for at least 20 minutes, begin carving it by snipping

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off the strings holding the legs together.

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Then with a pair of pliers, pull out the tendons in the legs.

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This makes the legs much easier to eat or carve.

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Next, with a carving knife, cut between the thigh and wear it attaches to the body,

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sending the thigh back to pop the hip from its socket.

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Detach the thigh by slicing through the hip joint, then separate the thigh and leg

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by feeling for the joint that joins them and then cut through it.

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To remove the meat from the thigh, simply slice down both sides of the thigh bone, then

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cut the meat into chunks and transfer it to a platter.

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Repeat the same procedure on the other side.

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To remove the breast, slice down one side of the sternum, holding the side of the bird

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with a paper towel to keep your hand from burning.

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Slice down the rib cage, shaving meat from the rib bones, until you can remove the breast

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in one whole piece.

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Then slice the breast crosswise and transfer it to a platter, repeat on the second