2.Removing the Legs and Wings With the turkey placed breast side up, cut through the skin between the leg and body. Pull the leg outward to locate the joint at the body, then cut through the joint to remove the leg. Remove each wing in the same manner.
4.Carving the Breast Insert the fork close to the breastbone to steady the bird. Make a preliminary cut through the breast meat just above the leg and shoulder joints. Then, starting near the breastbone, carve the meat vertically into thin slices, cutting parallel to the rib cage, ending each slice at the preliminary cut.