• Before you start carving your turkey, make sure you let it rest for about an hour so that the juices don't stream out of it as you're slicing it.
• Then, lay the rested turkey on a large cutting board, breast-side up.
• Start with the legs, by bending the whole leg back to find the hip joint. Then use a boning knife, slice through that joint and separate the leg from the "hip," removing both the leg and thigh. When it's out, move on to the other leg and do the same thing.
• Then, remove the wings the exact same way - by bending the wings back and slicing at the "shoulder" joint. Do this for both sides and remove both wings.
• Then move on to the turkey breast, and slice down the breast bone, gently following the hard line of the bone that separates the two breasts. Next, use a gently pulling motion to remove the breast from the bird in a whole piece, if possible. Repeat with the other breast.
• Slice the breast meat however thick you like - I like to slice it on the thicker side in half an inch slices or so.
• Then, start to break apart the wings and the legs by separating the drumsticks from the thighs by cutting through the "knee" joint.
• Next, separate the wings from the tips by cutting through the "wrist" joints. Remove the wing tips completely and and save them for stock, if you'd like. If not, discard. You can also slice through the "elbow" the same way, but I prefer to leave that in one piece.

Arrange and Decorate

• After you carve the turkey, arrange the pieces on a large serving platter.
• Decorate with greens, and fresh seasonal fruits.

Bom Apetite!!