When done roasting, transfer turkey from the pan to a large platter lined with greens (kale is decorative and sturdy), to help keep it in place. Allow to rest 15 minutes before carving. Have two platters ready, each large enough to hold one half of the sliced turkey.
With legs pointing to the right, make the first cut between the thigh and the breast, cutting downward, pulling the thigh away from the body using the carving fork. When you reach the joint where the thigh meets the breast, cut through the joint, maneuvering around the bone, separating the leg from the body.
Place the leg on one of the serving platters and cut in two at the second joint (the joint is found more toward the drumstick than the thigh). For individual slices of dark meat, hold the drumstick upright, at an angle, using a paper towel or kitchen towel for a clean hand and secure grip. Slice downward with knife blade parallel to the bone.
Hold the thigh in place with the fork and make thin slices, again with the knife blade held at an angle, parallel to the thighbone.
Holding the knife parallel to and just above the wing, make a cut into the breast, until you reach the carcass. This cut allows the breast meat slices to fall away easily when sliced.
Carve breast slices downward in thin slices, continuing until you reach the carcass. If it is a large breast, carve down at an angle from the front and back ends alternately, so the slices are not too large.
Note:
With some regard to size, this works for carving a roast chicken too.
Next, remove the wing (the wing joint is now somewhat exposed). With the carving fork, press the wing down, pulling away from the turkey, fully revealing the joint. Using the tip of the knife, cut through the joint separating the wing from the bird. Cut the tip off the wing at the joint (save for stock) and make a second cut at the second joint if wing is large. This platter, with half the turkey carved, is ready to be passed.
Turn the turkey so remaining leg now points left; repeating the steps through, arranging the slices on the second platter.
Baking
When done roasting, transfer turkey from the pan to a large platter lined with greens (kale is decorative and sturdy), to help keep it in place. Allow to rest 15 minutes before carving. Have two platters ready, each large enough to hold one half of the sliced turkey.
Place the leg on one of the serving platters and cut in two at the second joint (the joint is found more toward the drumstick than the thigh). For individual slices of dark meat, hold the drumstick upright, at an angle, using a paper towel or kitchen towel for a clean hand and secure grip. Slice downward with knife blade parallel to the bone.
