BEST KNIFE FOR CARVING TURKEY RECIPES

Steps:

• Set up a carving station. Place the turkey on a large carving board. Make sure you have your serving platter, paper towels, a sharp chef's knife, and tongs at the ready. Remove the trussing string if needed using the tip of the knife and arrange the turkey so the legs are facing you.
• Remove the leg and thigh together. Slice through the skin that connects the breast and the drumstick until you hit bone. With your hands (and either paper towels or a clean kitchen towel), pull the leg back and down until the joint pops out. Press down firmly on the joint to completely sever it. Run the knife between the thigh and the back bone to cleanly remove the leg piece. Place on the serving platter.
• Remove the breast. Staying on the same side of the turkey, slice through the skin on the top of the turkey along the breastbone from the neck joint and the wishbone first. Then slowly work the knife through the breast meat, along the rib bone, removing as much meat as possible. Place this breast on the platter.
• Remove the wing. Pull the wing back, as you did the legs, and cut at the joint. Place on the platter.
• Turn the turkey and repeat steps 2 through 4 on the other side. Rotate the turkey 180 degrees and then repeat with removing the leg and thigh, breast, and wing on the other side.
• Set aside the turkey carcass and wipe down the cutting board. Remove the turkey carcass from your work area (you can set it back in the roasting pan or set it directly into a pot if you plan on making stock). Wipe down your cutting board if desired.
• Separate the thighs from the drumsticks. Place the leg pieces skin-side up on the cutting board. Cut right between the drumstick and thigh at the joint. Repeat with the other leg. Return the drumsticks to the platter.
• Slice the thighs. Cut the thigh meat off the bone and into smaller pieces, if desired. Return to the platter.
• Slice the breasts. Place the breasts skin-side up on the cutting board. Cut crosswise at a slight angle into 1/4-inch-thick slices. Return to the platter.

Steps:

• Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Pat turkey dry.  Stuff half of onions and thyme into main cavity. Tie turkey legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with butter (or oil) and season with 1/2 teaspoon each salt and pepper. Place turkey neck, carrots, celery, and remaining onions and thyme in large roasting pan. Place roasting rack in pan and place turkey on top. Roast turkey until a thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover turkey loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.) Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 30 minutes. Reserve pan and contents to make gravy. Carve and garnish turkey as desired.