- Allow the turkey to rest for at least 20 minutes before carving, so that the juices remain in the meat.
- Carefully move the turkey to the cutting board.
- Always use a sharp knife. A chef’s knife or carving knife is best.
- Cut each breast off completely first. Slice the breast meat and place on a warm platter.
- Cut the legs and the thighs right off the bone and serve on the platter. Garnish with seasonal fruit and herbs.