You brined it, seasoned it, stuffed it, and roasted it to perfection. Now comes the hard part: carving the damn thing. Luckily, it's easy if you know what you're doing, and we've got a video to show you the ropes.
First things first: cool the turkey for about 20 minutes after it comes out of the oven. That way, it’s easier to handle and redistributes moisture as it rests. Once that's done, just follow these steps to cut up your Thanksgiving meal like a pro chef.
1. Remove the Legs
Pull down on the leg, and cut straight down to completely separate it. To separate the thigh from the drumstick, cut straight down the joint, parallel to the drumstick bone.
2. Remove the Breasts
Cut straight down, just off to one side of the breast bone.
3. Remove the Wings
Twist the wing down to expose the joint, then cut straight through.
Once you’ve got all that, the turkey should be in easily manageable pieces that you can slice up for the perfect presentation, like the expert plating above.