Dumb Question -- How Do You Carve a Turkey?

[Anonymous]

This is my first turkey. I know I'm supposed to let it sit for about 20 minutes before carving, but what's the best way to maximize slices? Do people just slice the breast meat? I've seen people pull off the drum sticks. What about the thigh meat?

[Anonymous]

This is a nice 5 minute video from the NYT--

http://video.nytimes.com/video/2008/11/21/dining/1194833560897/carving-a-thanksgiving-turkey.html?scp=1&sq=turkey%20carving&st=cse

[Anonymous]

I liked this primer:
http://www.realsimple.com/food-recipes/cooking-tips-techniques/carve-turkey-00000000000924/index.html

They way they show to carve the breast, after pulling it off the carcass, gives everyone a sliver of skin, and gives everyone some of the yummiest, close to the bone, meat.

I really like thigh meat. It isn't as fatty as the drumstick, but stays moister longer than the breast. It also reheats well, so you might save that for casseroles/soup, etc, if you have a lot of leftovers planned.

[Anonymous]

My first TG I used this advice from Alton Brown-- worked like a charm.

http://www.czerniec.com/2009/11/10/how-to-carve-a-turkey.html

[Anonymous]

Thank you!