How to carve a turkey with a knife is on Amazon.com.

Look away now.In this article, you will learn how to cut poultry in a way that preserves most of the juices and doesn't tear the meat, which will result in moist, even tastier slices.

There is a cooked turkey, a large cutting board, serving tray, meat fork, and a properly sharpened knife.

The carving knife we recommend is long and sharp.It is not ideal for the job to have a very well sharpened and slightly longer chef knife.It's a lot more fun to use a professionally sharpened knife.

Let the turkey rest and let the juices redistribute.When the meat is piping hot, juices will flow out and be lost.Rest time can be up to 90 minutes depending on the size of the bird.You have enough time to make gravy or mashed potatoes.

Pull the wing away from the body and cut through the skin and joint.Pull the meat out of the platter using your hands.

Pull one leg away from the bird and cut through the skin and the joint that connects it to the body, until the leg comes off.On the other side, repeat.To separate the thigh from the drumstick, cut through the leg joint.Put the drumsticks on the platter.

Try to get as much meat out of the thigh bone as possible.Place the meat from the thighs on your cutting board with the skin up, then cut against the grain to create 14 inch thick slices.