Carving a cooked turkey isn't hard at all:
- Before carving, let turkey cool slightly for about a half hour.
- Use a sharp knife.
- Run the knife down the breastbone on each side of the turkey then remove the entire breast and slice the breast meat crosswise, as you would for a boneless roast. Thick or thin slices -- it's your choice!
- Grasping the end of either drumstick, run the knife between the drumstick and the body of the turkey and cut through the meat to the joint. Remove the drumstick by twisting slightly.
- Remove each wing by cutting the wing joint, between the wing and the frame of the turkey.
- That's all there is to it! Try it, and before you know it, you'll look like a carving pro!
If you don't care about the tradition of carving at the dinner table and want to make it even easier for yourself, roast and carve the turkey the day before, then transfer it to a disposable aluminum roasting pan and keep it covered in the refrigerator overnight. Then, before dinner, just pour some chicken or turkey broth into the pan, cover it, and reheat at 350° F.