CARVING A WHOLE TURKEY
Cut band of skin holding drumsticks. Grasp end of drumstick.
Place knife between drumstick/thigh and body of the turkey and
cut through skin to joint. Remove entire leg by pulling out and
back, using the point of the knife to disjoin it. Separate the
thigh and drumstick at the joint.
Insert fork in upper wing to steady turkey. Make a long
horizontal cut above wing joint through to body frame. Wing
may be disjointed from body, if desired.
Slice straight down with an even stroke, beginning halfway up
the breast. When knife reaches the cut above the wing joint,
slice will fall free.
Continue to slice breast meat, starting the cut at a higher
point each time. To help make carving easier, use a straight
and sharpened knife.