Carving a Turkey

Let the turkey rest at least 30 minutes before carving so the juices redistribute instead of running out onto the board. Remove each leg first, cutting through the skin and popping the thigh out of its hip joint, then separate the drumstick from the thigh at its own joint. Take each breast off whole, slicing down along one side of the breastbone and following the ribcage to free it in one piece. Move the breast to the cutting board and slice against the grain, about 1/2 inch thick, for the most tender bite. Do not throw out the carcass — it is the base for Make-Ahead Roasted Turkey Stock.