-Always start with a SHARP KNIFE. Turkey tends to shred under a dull blade.

-Allow the bird to COOL SLIGHTLY. Turkey that has just left the oven is very hard to slice.

-DO NOT OVERCOOK the turkey. A dry bird is impossible to carve. (Remember that scene in National Lampoon's Christmas Vacation?)

-If you are comfortable doing it, CARVING AT THE TABLE is a
great presentation. An alternative procedure is to carve the first
servings at the table and then return the turkey to the kitchen to
be further sliced.

-The LEGS can be served whole or sliced, depending on your
needs. The WINGS are usually served whole.

-The BREAST can be sliced by making a horizontal slice, just
behind the wing, until the rib bones are reached. Then slice
downward at a slight angle, away from the center. Another method is to remove the entire half breast in one piece and slice it across the grain.