Can you carve a turkey? No? Don't worry, here's instructions from a butcher:

They call me the surgeon when I carve turkey.

ADG

really helpful.thanks 4 sharing

Very close to how I do it. Off come legs, off come wings. Side in cut below the breast all the way to the spine in a straight line. Then for presentation you can carve off slices right off that portion of the bird table side (PS electric knives do rock). Then after you have thinly sliced up one side of the breast and gave it around or put it on serving tray. Return turkey to kitchen and make another cut at the top of the wishbone on the remaining breast, and sideways straight cut at the bottom of the breast and walla whole breast comes off in one chunk. Wrap this right then in foil in case guests or family wants more latter (remains worm).

Then of course give the legs to whomever really demands them, and slice up some thigh meat for those that like some real strong turkey flavor and give them over.

Oddly I do not bake my birds with wings on them. They are very awkward to eat, often end up with burnt tips too. So those get whacked off before roasting and I roast them up separate along with the neck, gizzards, heart, and liver. These parts will become the base of my gravy along with the drippings from the bird tray. It just gives me a fantastic large amount of stock already ready to go when the bird is done. As everyone knows you can not have enough gravy and why use water when you can use fresh turkey stock.

However if you do insist on leaving the wings on. Please just bend them backwards like your putting the turkey into a behind the back arm lock, do this on both arms. It will help them a great deal. Also be ready to tent your breast during last 45 minutes or so of cooking and forget those damn stupid red pop up thermometers and use a real leave in digital one. Remember carry over time people.

Have a great meal and enjoy your company and family. If you happen to be alone I feel for you and wish you the best.