A cooked turkey, with the stuffing removed

A sharp carving knife for best results. Any large, sharp knife in a pinch--preferably with a narrow blade--will do.

A large fork, at least eight inches long

A smaller carving board, or inexpensive plate in a pinch

A large serving platter

An apron

Generally, around fifteen minutes to carve half of the bird

2torial #0441: Learn2 Carve a Turkey "Only one turkey per table, please..." A lot of people in this world are scared to death that someday, somewhere, someone is going to ask them to carve the turkey. The stigma of being unskilled with a knife is not so easily borne. But a nicely carved turkey gives you larger slices, which can be forked onto a plate without dropping it all over your Aunt Virginia's holiday outfit. Less meat is wasted if the bird is cut properly, and well-cut slices can be neatly arranged on a serving platter. Take the time to learn this skill and you'll be richly rewarded for your efforts. Sharp knives are much safer than dull ones! They cut much more easily as well. See related 2torial #0505 Choose a Kitchen Knife. Set up your carving board and serving platter on a solid and spacious surface. You're going to need some elbow room and you don't want to be sliding around either. Let the bird "rest" for at least 15 minutes after being removed from the oven before starting to slice it. If you have a large serving platter handy, you can easily transfer the meat to it as you slice it. Last, but certainly not least, wash and dry your hands well before starting. And put on your apron. This can be a little messy. Step 1