How to Carve a Turkey

Below are instructions on how to carve a turkey.

1. To begin with, once your turkey has cooked, let it set for 30 minutes. This allows the turkey the ability to reabsorb some of the juice that has been lost and it allows the heat to be distributed evenly throughout the turkey.
2. If there was stuffing, be sure to remove and set it aside. 
3. Remove legs which will come off easily. Then seperate the drumsticks from the thigh. 
4. Scrape meat off the drumstick with a knife and remove the tendons. (Tip: Don’t worry about taking all the meat off the bone perfectly as the bones may be used for soup later) 
5. Cut down the middle of the thigh and along the edge of the bone around to the other side. There’s a piece of cartilage at the knee that should be left on the bone. Set bone aside for soup and slice meat up into usable portions. 
6. Remove the wings. Only slice bits sticking out from the wing. There is always someone that will love the wing.
7. Now is time to slice down the middle in order to get the breast meat. Carve out one side first (you will have an opportunity to get more of the wing when you do this.) Slice this very tender portion of the turkey (breasts) across the grain at a slight angle in nice servable portions. 
8. As you slice and cut your meat place meat around a nice, oval shaped platter close to the edge. Spoon stuffing onto the middle of the platter.
9. For large groups consider two platters involving each half of the turkey.
10. Don’t forget the cranberries!