1. TO REMOVE LEG
(thigh or second joint and drumstick). Hold the drumstick firmly with fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body. Continue as follows:
2. PRESS LEG AWAY FROM BODY WITH FLAT SIDE OF KNIFE.
Then cut through joint joining leg to backbone and skin on the back. If the “oyster”, a choice oyster-shaped piece lying in the spoon-shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting down through the joint to the plate.
3. SLICE DRUMSTICK MEAT.
Hold drumstick upright at a convenient angle to plate and cut down, turning drumstick to get uniform slices. Chicken drumsticks and thighs are usually served without slicing.
4. SLICE THIGH MEAT.
Hold thigh firmly on plate with a fork. Cut slices of meat parallel to the bone.
5. CUT INTO WHITE MEAT PARALLEL TO WING.
Make a cut deep into the breast to the body frame parallel to and as close to the wing as possible.
6. SLICE WHITE MEAT.
Beginning at front, starting halfway up the breast, cut thin slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line. Continue carving until enough meat has been carved for first servings. Additional turkey may be carved as needed.
Remove individual servings of stuffing from an opening cut into side of the turkey where leg has been removed.
Courtesy of cooks.com