Carving a turkey at a table is a disaster.

It never works out great.

You can show it to your guests as

you cook it but please take it back

in the kitchen to cut it up.

The first thing you want to do is

take the legs and the wings off.

For the breasts, you’ve got a bone that runs right down

the middle.

You’re going to want to cut on either side of that.

You’re just going to follow the natural line that is made

between the leg and the breast.

We just pull this down, and then you’ll be able to see

that joint in there.

And that’s where you want to cut.

Then you can just cut right through that joint.

Always look for the joint and you’re good to go.

We’re just going to do the same thing on the other side.

We’re going to take the wings off.

You’re going to follow this bone, pop it open.

There’s our joint.

Now we are just left with our breasts.

For the breasts, you’ve got a bone that runs right down

the middle.

You’re going to want to cut on either side of that

to release the breast from the bone.

You just have to follow where the turkey’s telling you

to go.

It’s a messy, messy situation.

There we go.

And we have successfully taken all the pieces off.

We’re going to just cut it up a little further

so our guests can eat it easily.

I’ll cut off the drumstick from the thigh.

Again, you’re looking for that joint.

Always look for the joint and then

you can just go right through.

Super easy.

You can take that bone out of the thigh.

It’s just one big bone right here.

You can feel it.

And you just really want to cut right along that bone,

then you’re just going to scrape the meat from

the sides.

Keep your fingers out of the way.

So that thigh bone will just come right out.

Just give it a slice so people can easily eat it.

Then you can just use your knife to pick it up.

Lay the leg so it kind of covers the not brown part

of the thigh.

There’s really no rhyme or reason for where to put things.

I’m just going to separate the drumette and the flat.

Always looking for that joint.

And now the part everybody loves, the breast.

You’ve labored over her for hours.

It’s taken a long time, but she’s ready.

So hopefully after watching this,

you’re ready to take on a turkey of your own.

You’re not scared about carving.

Just take it easy, do it in the kitchen away from

everybody, and enjoy it.