Although there are many ways to slice a turkey, the easiest technique for home cooks is the kitchen method. It ensures that the breast meat is cut across the grain -- the only way to assure tender pieces of meat.

STEP 1

Setup » After removing the turkey from the oven, let the bird rest 20 to 30 minutes before serving. Place turkey -- breast-side up -- on a large platter or pan to catch the juices. Clip the trusses that hold the legs together. Pull back the skin at the neck to expose the wishbone. (This helps you see the contour of breast and cutting path.) Place the bird so the legs are nearest the carver. Set out a long-handled chef's fork and a serrated-edge knife.

STEP 2

Removing breast » Place the knife blade parallel to the breast bone. Begin cutting down the entire breast from the wishbone toward the leg. Use short strokes and let the breast bone guide your cutting. When you reach the rib bones, cut horizontally all the way underneath the breast. Make a final cut or two between the leg and breast. At this point you should be able to lift up the entire breast and place it on a carving board or plate. Repeat the process with the other breast.

STEP 3

Slicing breast » Once the breast is removed, pull back the skin and look closely at the meat to determine the direction of the grain (long thin lines.) Place your knife perpendicular to the grain, making a "T" with the knife and meat grain. Make slices in 1/2-inch intervals. When the entire breast is sliced, cover with the skin to keep warm. Repeat with the other breast.

STEP 4

Removing legs and thighs » With one hand, pull leg and thigh away from body to expose hip joint. Cut meat along rib bones and around joint until white knob pops loose. Slice through any meat still attached and lift leg and thigh onto cutting board. Cut dark meat off bones in large pieces. Repeat with other leg. Tip bird to the side to remove "oyster" meat, which sits inside a spoon-shaped piece of backbone. Arrange white and dark meat on platter and serve.