On Thanksgiving Day, there’s no responsibility quite as lofty as carving the turkey. The most important step: Getting the meat off the breasts (after all, most of your guests are going to want some white meat.) To get the breast meat off cleanly and completely, don’t forget this tip: Use your fingers to remove the wishbone before you carve off the breast meat. It will make the carving a whole lot easier.
When that’s done, find the breastbone and position a long, flexible knife on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece.
Ready to transfer the meat to a platter? Put the messy pieces down first, then cover them up with the thick, neat pieces for a photo-ready dish.
And don’t forget to check out these steps for carving the rest of the bird.