6 tips for carving a Thanksgiving turkey like a pro

Let the roasted bird rest, on a cutting board for 15 minutes after removing it from the oven. Use a carving fork to steady the turkey, but take care to avoid stabbing the bird, causing juices to run out.

Using a very sharp carving knife, cut through the skin between the thigh and the carcass. Pull back on the leg to expose the joint. Cut through the joint and remove the leg/thigh.

Hold the drumstick vertically and cut straight down against the bone to remove the meat. Now you can slice the meat on a cutting board or serve it whole.

Make a shallow incision along the entire length of the breast bone. With the tip of the knife, cut and scrape down one side of the rib cage, pulling gently on the breast to free it.

After removing the breast from the bird, slice on cutting board. If you prefer, you can thinly slice the breast right off the turkey.

Lay the breast skin side up on the cutting board with the wing toward your guide hand. Steady the wing with your guide hand and make a slanting cut to remove the wing.