Carving anxiety? Forget about it. You can do this.
Do this in the kitchen, on a sturdy countertop instead of trying to make it happen at the table. Trust us.
Start by removing each leg at the joint. Then cut each breast as close as possible to the bone. Remove wing. Slice breast at an angle and arrange on platter with thighs, legs, and wings. Reserve bird for stock later in the day.
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