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Take the cooked turkey from the oven approximately 20 minutes earlier than you are ready to serve up. The turkey should remain hot enough and the resting time should allow the juices to incorporate into the turkey meat which can make slicing up simpler. Many people simply ignore removing the stuffing from the turkey cavity prior to slicing up. This makes the task of presenting the meat to your friends harder as it mixes the stuffing with the meat and some folks probably won't want any. The stuffing should be placed on the platter alongside the turkey or on a different serving dish altogether Use the fork to stabilize the turkey as you cut, and remember to be careful for the best results.
To begin with ensure you possess the right tools for the job. I would suggest that you think about buying an electric knife for the job as they can be bought relatively inexpensively these days and will last for a lot of years. Don't forget to purchase a 2 pronged device to grasp the bird or it will slither all over the place making carving difficult. Using a cordless knife will make cutting the bird effortless and precise giving a fantastic result.
Firstly, if the two legs are still coupled together release them and then remove the wishbone from the turkey by sticking your fingers into the cavity, and feel all-around for the wishbone. When you have located it sever around the wishbone and delicately grip it and take it away from the turkey. Try to avoid harming the meat or breaking the wishbone as you do not want it to fragment within the turkey and risk harm to your guests. Next, continue running your knife through the skin next to one flank of the breast bone. Next cut all along the rib cage, pulling the meat smoothly away in one sizeable piece but if you would sooner slice the breast on the bird simply twist the point of the knife toward the body opening and slice the breast thinly. Gradually angle the knife to slice into the meatier part of the breast.
After completing this, cut through the skin where the leg meets the breast and take the leg away from the body with the prong then carry on cutting down to the body, to locate the joint where the thigh joins the body. Pull the leg out more and cut right through the joint to remove the leg and thigh. Pull with your hand if required to detach the bone.
Cut the thigh from the drumstick at the joint, again twisting with your hands to detach if you need to. Stick the prongs into the deep part of the dark meat and use the knife to cut the dark meat from legs and thighs. Smoothly pull the drumstick away from the body. Use the carving knife to carve through the thigh at the joint. You can find where it is by feeling all-around with the knife for where there isn't any bone. As you carve, carry on pulling the leg away from the body until it's released
If this is your initial try at slicing up a turkey it would be wise to have a practice first. Use a little chicken and slice as instructed shown in this piece as both birds are extremely alike.
After dishing up, make sure that the bird is completely cold before putting into the fridge. Food poisoning will occur if the turkey is hastily chilled from a lukewarm temperature so if you are unsure wait a little longer and stay safe.
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