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With the turkey on a large cutting board, remove the leg portions by pulling the drumsticks away from the body and cutting the joints between the thighs and the body.
Carve each entire breast half away from the breast bone and rib cage. Place the whole breast halves on the cutting board.
Slice the breast halves crosswise (across the grain). If desired, cut the wings off the turkey frame, cutting at the joints.
Hold the leg portions on the cutting board with a fork; cut through the joints to separate the thighs and drumsticks. Cut meat slices away from the bones.
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