Despite what you may see in a Norman Rockwell painting, carving a turkey whole at the Thanksgiving table, while dramatic, will not yield the best results. If you want to have a pro-level turkey day, learn how to carve a turkey by reading this article.

How to Carve a Turkey Like a Pro

Turkey Carving Tools:

To carve a turkey like a pro, you need the right tools in hand. Here’s what you’ll need to make slicing through that bird smooth and easy:

• Sharp carving knife: A long, sharp blade ensures clean, precise cuts.
• Carving fork: Keeps the bird steady while you work, so you don’t lose control of the meat.
• Cutting board: Opt for one with a groove to catch all those flavorful juices.
• Kitchen shears: Perfect for cutting through joints or any stubborn bones.
• Meat thermometer: Make sure your turkey is at the perfect internal temp before slicing into it. The MEATER internal thermometer is a great one to use.

Step 1: Rest the Turkey

Before you start carving, be sure the cooked turkey has rested for at least 20 minutes (longer for a very large bird) so that its juices have a chance to redistribute (otherwise the bird will be dry). Make sure you have a sharp knife and a large, sturdy cutting board, ideally one with a trough to collect juices. (Otherwise, you may want to put the cutting board on a rimmed baking sheet or have lots of paper towels handy.)

Step 2: Remove the Legs & Thighs

Start by cutting through the skin that connects the leg to the body (1). Pull the leg away from the body, then slice through the joint to separate the whole leg from the body. Once the leg is removed, locate the joint between the drumstick and the thigh and slice through that to separate the two pieces. If you like, remove the meat from the thigh bone (keep the skin intact) and slice the thigh crosswise into pieces.

Step 3: Cut Off the Wings

Use your knife to find where the wing is connected to the body (2), and slice there to separate the wings from the body. Remove and discard the wing tips, if necessary, then cut the wings into flats and drumettes at the joint, if you like.

Step 4: Carve the Breast

To make carving the breast easier, it helps to remove the wishbone. At the neck end opening, cut along the perimeter of the V-shaped wishbone (3) to expose it. Get a hold of the wishbone, with your finger, then pull firmly on it to release it from the breast. (Set it aside and let it dry to snap it later and make a wish.) Next, run your knife along one side of the breast bone, then make slices down against the rib cage until the breast half (4) comes free. Finally, slice the breast crosswise against the grain. Transfer all your beautifully cut pieces to a platter and serve!

Separate White Meat & Dark Meat

When it’s time to carve the white meat, start by slicing along one side of the breastbone. Use a long, smooth stroke to remove the entire breast in one piece. Once you’ve got the breast off, lay it flat and cut it into thick, juicy slices, going against the grain for the best texture. Every slice should be uniform, giving you that tender, perfect bite every time.

For the dark meat, you’ll want to start by popping the legs out of their joints. Cut the thigh and drumstick apart at the joint, then slice the thigh meat right off the bone in thick, hearty pieces. The drumstick doesn’t need much—just slice around the bone for easy eating. This is the rich, flavorful part of the turkey everyone will be fighting over.