Follow this video explaining how to carve a turkey. Essentially, it’s the same as a chicken, but on a larger scale.
Make sure you have a sharp knife and a large board with a reservoir to collect the juice. For the theatre, we love to carve the Christmas turkey at the table, but, if you find that daunting, cut it in the kitchen and present the meat on a serving platter.
Start by cutting off the large drumsticks, and then remove the wings. Cut off the dark meat following the direction of the bone. You can remove the breasts and slice them, but we find it looks more elegant to cut thin slices while these are on the carcass. Carve the white breast meat in downward slices.
Once you have served the meat, don’t forget to rescue the stuffing from the cavity and divvy this out too.