Read about tips for turkey carving, how to carve turkey and steps of carving turkeys.

Thanksgiving : Eating Turkeys : Tips for Turkey Carving

Tips for Turkey Carving

Let the roasted turkey, wrapped in aluminum foil, cool for about 20 minutes or more (depending on the size of the turkey) before carving, so that its meat becomes more tender and tasty. It becomes easier to carve too. Use a very sharp knife to carve a turkey. Here are some tips to make turkey carving easier for you:

First remove the legs from the turkey's body by slicing down between the leg and the body. Though, the joint connecting the leg to body should be snapped off easily, you might have to cut through the joint, if it gets stuck.
Cut through the joint between the thigh and lower portion of the leg of the turkey called the drumstick to separate them.
You may leave the thigh and the drumstick as it is or carve them too.
To carve the thigh, keep it pinned to the work surface using the meat fork and use the knife to carve even slices from the thigh by slicing parallel to the bone.
Hold the drumstick on end and carve the slices up to the bone.
To remove the wing, pull it away from the body while cutting first into the hollow area between the wing and the breast to expose the wing joint and then through it to release it from the body.
You may want to cut the drummette or the portion of the wing nearest to the body at the elbow joint. The flat middle section can be used as one piece.
To carve the breast meat, first cut horizontally from the wing joint to ribs as far as possible.
Then cut the breast meat vertically to make even slices.
Two breast halves may be cut out as whole and then carved into even slices by placing them on a cutting board.