After you bring your perfectly roasted turkey out of the oven, remove it from the roasting pan and let it rest for about 20 minutes on a clean cutting board. Then, follow these easy step-by-step instructions to carve your turkey into drumsticks, thighs and wings for dark-meat fans and thin slices of juicy breast meat for the white-meat lovers. Be sure to start with a sharp carving knife and sturdy fork.
Place the turkey on a cutting surface. Remove string. Holding the turkey steady with a carving fork, cut through the skin between the leg and body using a large carving knife. Pull leg outward with the fork and cut through the hip joint, removing the entire leg from the body.