Page 128 - Turkey Book from Meathead

1) Before you carve, hone your steel (see description above).
2) No need to rest the bird, just start hacking away fresh from the cooker. You will need a cutting board with gutters to catch the ample juices, and a serving platter or two. Let's start with the dark meat. Take a paper towel and grab the top of a drumstick and bend it until the joint between it and the thigh is visible. Flex it back and forth until you have a good clear shot at the knee from behind. Sever the meat around the joint, and then cut between the ball and socket to remove the leg.