by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)
Having your knives sharpened before Thanksgiving gives you a fighting chance to produce a gorgeous platter of food. Put away the electric knife and pull out the Santoku or other carving knife. There is no need for power tools in the kitchen.
Remove the legs and thighs from the turkey. This should be pretty easy if the bird was roasted completely. Grasp hold of the turkey leg and cut down along the side of the thigh. The leg and thigh should just pull away from the body.
For the breast:
Cut a line down the top on one side of the breast bone. Cut down following the contours of the turkey to remove the entire breast. Use small cuts that “unzip” the meat from the bones. Do the same on the other side. Cut the breasts into slices along the short side of the breast. Cut the thigh meat and serve the legs whole or cut them up. Reserve the carcass to make stock. I jump on this task the very next morning and use the stock to make turkey chowder.