Place the turkey on a cutting board for easy handling and secure cutting. Begin cutting through the skin that connects the breast to the thigh. Keep going until you reach the joint.
Grab the leg and slice, separating the leg from the bird. You can use a chef’s knife to slice through the joint. Angling the knife towards the bone as you cut. Repeat on the other side.
Separate the drumsticks
Separate the drumstick from the thigh by cutting through the joint. Repeat with the other drumstick.
Remove the wishbone
Remove the wishbone, located at the front of the breast. Doing this will make it easier to carve the breast meat.
Slice the breast meat
Starting halfway up the breast, slice downwards until the meat falls off. Repeat this until you’ve carved the whole turkey breast on both sides of the bird. Next, slice the breast meat at a slight angle.
Arrange on a platter
Once sliced, place all your meat arranged beautifully on a platter and serve. Don’t forget the cranberry sauce!