STEP 1: Steady the turkey with a carving fork close to the breastbone (the middle of the turkey). With a sharp, long knife, remove the whole breast.
STEP 2: Slice the breast against the grain, holding it steady with the fork.
STEP 3: Remove sliced meat to a serving platter.
For the rest of the bird, cut band of skin (if your turkey has one) holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
Sources: Johnson & Wales University; Butterball. Photos: John Prieto, The Denver Post
