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Don’t let turkey anxiety get the better of you this Thanksgiving: carving your beautiful bird into equally beautiful servings isn’t nearly as hard as it looks. All you need is a sharp knife, a carving fork, and patience.

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STEP 1 Steadying the turkey with a carving fork, remove the leg at its joint with a sharp knife. On a plate set out for cutting (not the serving platter) separate the drumstick from the thigh. James Oseland
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STEP 2 Next, slice the thigh into strips parallel to the bone. While holding the drumstick upright, slice the meat vertically off the bone. James Oseland
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STEP 3 Remove the wing from the body by cutting at its joint (you may have to dig a little). James Oseland
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STEP 4 To slice the breast meat, make a long horizontal cut at the bottom of the breast–this will allow the breast meat to fall away easily when sliced. James Oseland
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STEP 5 Using an even, downward motion, slice the breast into slices perpendicular to your previous cut. James Oseland
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STEP 6 Repeat all steps with the turkey’s other side; arrange slices neatly on a serving platter, and enjoy. James Oseland

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