Thanksgiving Carving the Turkey

1. Have a clean serving platter ready.

2. Use your sharpest carving knife.

3. Cut the drumsticks at the joint.

4. Remove the wings.

5. Steady the bird with a two-pronged carving fork in the breast as close to the breastbone as possible.

6. Make a long, horizontal cut near the rib cage so that as you begin to cut the meat will fall from the bird freely. Begin at the area nearest the neck and slice thinly across the grain the entire length of the breast. Repeat on the other side.

7. Detach the thighs from the carcass and slice or leave whole.

8. Arrange carved meat on platter and garnish with parsley sprigs, orange slices, and raw cranberries, if desired.

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