Thanksgiving turkey: Tips for carving it right

Once the turkey comes out of the oven, you’re just yards away from the Thanksgiving finish line. Don’t fumble the bird with a sloppy carving job. Here are five tips for carving success:

LET IT REST

Don’t even think about carving the bird until it has rested at least 30 minutes and preferably longer. If it is too hot to touch, it is too hot to carve.

USE THE RIGHT BOARD

Instead of using a big, grooved carving board, set a small board inside a shallow-sided half-sheet (18-by-13-inch) pan. The juices that run into the pan can be easily poured into another vessel.

START WITH THE LEGS

With the breast side up and the legs facing you, hold the left side of the bird and push the right leg down to the cutting board. Root around until you see the smooth white joint between leg and body and cut through it. Turn bird around and cut off the other leg. Turn each leg over and find the joint between thigh and drumstick — this may take a few shallow exploratory cuts. Cut through it.

NOW THE WINGS

As you did with the legs, secure the body while you push each wing down to the board, then cut through the exposed joint. Now bend the wing in half to find the “elbow” joint. Cut through it.

FINALLY, THE BREAST

Find the wishbone at the neck end of the bird, opposite the large cavity. Use a small paring knife to remove it. Take off each breast in one large piece: With a carving knife, make a cut from cavity to cavity just along the breast bone. Now use the knife to separate the meat from the carcass, working your way from the top of the breast down. Pry the meat away with one hand while you move the knife downward. When you have removed the entire breast, cut it crosswise (against the grain) into 1⁄2-inch pieces.