George here, it's time to brine. This is one of those steps in turkey prep you just can't rush. For my Apple Brined Turkey Recipe.
Turkey Carving Tips:
Allow turkey to rest after cooking for 30 minutes before carving.
With a sharp carving knife, cut both leg quarters off the turkey. Cut both wing pieces off the breast section. Slice straight down along the breastbone. Continue to slice down, with knife hugging rib bones, to remove the breast meat from bones. Beginning at narrow end of breast, slice meat across the grain, about 1/4 inch thick. Pull the thigh and the drumstick apart and locate joint. Cut through the joint, separating it into two pieces. Remove the largest pieces of meat from thigh and slice the meat across grain, about 1/4 inch thick.
Other Good To Know Tips:
- figure 1 pound on-the-bone per person; 12 pound turkey to feed 12 people
- get a food thermometer to measure doneness, 165-170 degrees internal temperature
- chill turkey drippings in ice bath to easily remove grease, which will rise to top