How to carve a turkey - in pictures

1. Place the cooked turkey on a clean serving platter to collect the juices. To check that the turkey is cooked, pull away a leg. If the juices run clear, then it's cooked. Allow the turkey to stand at room temperature for 20 minutes or longer after roasting. The juices will spread within the turkey, making the meat evenly moist. Tenting with foil will help keep the bird warm and is also recommended to help keep the meat firmer and juicier
Photograph: Doug Jackson

2. Carve the legs. Cut along the turkey's hip joint with your knife ...
Photograph: Doug Jackson

3. ... letting the leg slowly separate from the body of the turkey.
Photograph: Doug Jackson

4. Remove the leg completely from the joint once you view the separation. The joint should snap free. If not, it can easily be cut with your knife.
Photograph: Doug Jackson

5. Remove as much meat as you can by carving close to the body, especially near the turkey's back. Note the succulent orb of meat at the base of the back, called the oyster. Consume it as the carver’s perk
Photograph: Doug Jackson

6. Remove the wings—don’t overlook these tasty bits of dark meat with crispy skin
Photograph: Doug Jackson

7. Carve the breasts. This is what's often called the "kitchen" method, because the turkey is carved behind the scenes and then brought to the table in slices
Photograph: Doug Jackson

8. Carefully slice 1cm slices in gentle sweeping slices
Photograph: Doug Jackson

9. Don’t saw or press too hard: let the weight of the knife do the work
Photograph: Doug Jackson

10. Slice the remaining meat against the grain. Note that the thicker the slices are made, the longer they'll retain heat. If you're serving thin slices in a fan shape, don't wait – get the plates served immediately
Photograph: Doug Jackson