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Side Carving Method
1. Carving position - Place turkey on its side, brent sway from carver. Remove wing tip and lint joint Hold tip fimly, lift up, and aever at joint. Set this aside for other dishes and leave second point at wing attached to turkey.
2. Remove drumstick - Sice dark meat off drumstick and thigh until thigh bone is exposed. Lift drumstick and cut off at thigh joint. Slice meat from drumstick. 3. Cut away thigh bone - Steady turkey with fork. Run knife point completely around thigh bone, loosening it. Pry one end up, grasp and pull free. With thigh bone gone, generous portions of dark meat can be sliced from turkey. 4. Slicing dark meat - Slice dark meat away from turkey just above removed thigh bone. 5. Slicing white meat - Make deep vertical cut in breast just in front of wing joint to serve as base for all breast meat slices. 5. Breast slices - Start from center of breast and cut toward you, making large, even slices. When more slices are needed, turn turkey and repeat process. Remove stuffing from a hole cut under thigh.
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