Transfer the turkey to a carving board, tent it with foil and let it rest for 20 minutes.
1. Hold the turkey in place with the back of a carving fork. To retain the juices of the meat, avoid sticking tines of carving fork into meat. Remove the leg by cutting through the skin where the breast and thigh meet, pulling the leg gently from the body of the bird and cutting through the exposed joint.
2. Locate the joint between the drumstick and the thigh by gently stretching the leg. Cut through the joint. To slice meat from the thigh, hold knife parallel to bone and cut. 3. Locate where the breast meets the wing and cut through the skin. Gently pulling at the wing will expose the joint. The wing and a piece of the breast will be removed by cutting through the joint.
4. To carve the breast, cut into meat from outside of breast, producing thin slices along grain. Repeat for other side of bird.
Recipe courtesy of Gourmet Magazine