If you've never carved a turkey before, it may seem like a daunting task, but it's actually quite easy. Here's how:
Step 1: Remove drumstick and thigh. To remove drumstick and thigh, press leg away from body. Joint connecting leg to backbone will oftentimes snap free or may be severed easily with knife point. Cut dark meat completely from body by following body contour carefully with knife.
Step 2: Slice dark meat. Place drumstick and thigh on separate plate and cut through connecting joint. Both pieces may be individually sliced. Tilt drumstick to convenient angle, slicing toward plate.
Step 3: Slice the thigh. To slice thigh meat, hold firmly on plate with fork. Cut even slices parallel to the bone.
Step 4: Prepare the breast. Place the knife parallel and as close to the wing as possible and make a deep cut right to the bone. This is your base cut.
Step 5: Slice the breast. To slice the breast, carve downward, stopping at the vertical base cut. Start each new slice slightly high up on the breast. Keep slices thin and even.