Place the turkey securely on the large carving board. To begin, you'll be carving only one side of the bird.

Use the large fork for balance. Depending on how steady you feel, penetrate, pierce lightly, or rest the fork on the breast. Slice down the cravice where a leg connects with the body, until you hit bone.

Pull the leg away from the body with one hand. With the other, force the edge of the knife into the joint of the leg and body. If you cut firmly, the joint will sometimes separate cleanly. If it doesn't separate, get it off by cutting through the joint, if necessary.

Holding the leg up by thesmall end, rest the large end on the smaller carving board. First carve slices off of the thigh, and then the drumstick parts of the leg. Cut downwards and try to get medium-thin slices, as large as practical. Work your way around the leg.

Use the fork to pull a wing aside. Insert the point of the knife into the joint and separate the wing from the body. Cut through the joint if neccesary and put the wing aside.