How to carve a turkey like a pro

Let your turkey sit at room temperature for 20 minutes so the meat stays juicy. Place the bird on a large cutting board. Cut and remove string.

Hold the turkey steady with your hand—a carving fork doesn’t provide the same grip. To remove drumsticks, place a chef’s knife against the thigh and cut down to the leg’s second joint. Twist the knife to sever the drumstick. Slice the thigh meat parallel to the thigh bone and transfer meat to the platter. Repeat with other leg.

Insert the knifepoint at the first wing joint, and then twist to separate the wing. Repeat on the other side.

Slice open the neck cavity. Scoop out the stuffing with a long-handled spoon and place in a serving bowl.

Cut from the neck end to the tail end of the breast, right beside the breastbone. Then angle the knife and run it alongside the rib cage. Slice the meat crosswise so there is a piece of skin with each slice.