How to Carve a Turkey (Simple Steps, No Mess)

The turkey is done, and everyone's waiting. Carving doesn't have to be a mess. Here's a simple, step by step way to do it, based on Butterball's guide.

1. Step 1: Let It Rest

Let the turkey rest for about twenty minutes before you carve it. The juices settle, and the meat is easier to slice. Grab a sharp knife, and a cutting board with a groove to catch juices.

2. Step 2: Remove The Legs

Pull one leg out and away from the body. Cut through the skin, then use the tip of the knife to cut through the joint where the thigh meets the body. Repeat on the other side.

3. Step 3: Drumstick And Thigh

Find the joint between the drumstick and the thigh, and cut straight through it. Serve the drumsticks as they are, and slice the thigh meat off the bone.

4. Step 4: The Wings

Pull each wing away from the body, and cut through the joint where it attaches.

5. Step 5: The Breast

Cut down along one side of the breastbone, keeping the knife close to the bone, and lift the whole breast off. Lay it flat on the board, and slice it across the grain, about a quarter inch thick. Repeat on the other side.