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The turkey is big and hot and moving it is difficult with all of the juices etc. Try to move it as least often as possible. Personally I would move the turkey once from the roasting pan to the cutting board.
Always slice the meat against the grain. Cut around the bones as much as possible so that the bones remain part of the carcass. Make sure your knife is sharp – you have a bigger chance of injury if the knife is dull. Remove the legs and wings and carve the entire breast and move it to the cutting board so you can cut it into smaller pieces before moving it to the platter. Remember stuffing should always be removed from the bird as soon as possible to avoid salmonella poisoning.
You need to think of the bones of a turkey or any animal for that matter that you are carving. This will help you navigate and be most successful. An electric knife is easier from the perspective that it will cut through most everything so you need to be OK with that. A hand held knife will need more skill but will in my opinion give you a better looking cut of meat.
Walmart Mom of The Year website: www.momoftheyear.ca
Karen Whitford: Kidney Foundation of Canada, www.kidney.ca
Helen MacDonnell: Canadian Mental Health Association-Moncton, www.cmhamoncton.ca
Carol Westberg: The Southern Alberta Myeloma Patient Society, www.southernalbertamyeloma.org
Wendy White: Epilepsy Canada, www.epilepsy.ca
Tammy MacKinnon: IWK Health Foundation, www.iwkfoundation.org
Katie Schulz: Cystic Fibrosis Canada, www.cysticfibrosis.ca
Olivine Bernatchez: Association des handicapés de la Gaspésie, www.ville.gaspe.qc.ca
Eileen Thiessen: Special Olympics Manitoba, www.specialolympics.mb.ca