How precise are you whenever carving a turkey for your guests?

I’ve got an electric knife and cut that mother up in minutes. Some big pieces some small and all shapes. I aint got time to slice up deli meat for all these dagos I’m feeding.

Our turkey is always cooked the day before Thanksgiving and carved the day of before warming. I had to carve a 20 lb turkey to heat up yesterday. I'm not fast and it took me about an hour and a half to get it all done the way I wanted it. I'm not fast. I had drippings from the turkey and from some extra wings that were cooked. I'd made a broth/stock from roasted wings a few weeks before. With all of that I made a good bit of gravy, some of which went over the turkey before it was warmed. The rest was available for turkey and dressing or rice and gravy. Covered the turkey in foil and warmed it in a 325 degree oven for about an hour. It was still cold. Came out very moist thank goodness. Second year I've done it that way.

The link below is pretty much how I did it, but I removed the meat from one of the drumsticks to have more dark meat.

Carving a turkey

Precise and quick. First thing I do is make sure my knives are sharp. After the bird is out the oven and has rested about 1/2 hour while other things are cooking in the oven I start to carve.

Legs and thighs come off first and the meat is carved from them and put on the platter in the "Dark" pile. Then the wings come off and I'll just remove the wing tip and toss that aside for the stock pot, then separate the wing into 2 pieces and that goes in the "White" pile.

Then the breast meat is cut from the carcass and sliced starting at the bottom end and work my way to the top and cut it up in about 1/2 in. thick pieces. I usually only cut up one breast and wait to see if more is needed before cutting up the other one.

Once that is done it's just a mater of trimming the carcass, breaking it up and getting it into the stock pot to cook overnight.

Looks like mine. I sliced up the thigh meat and one of the drumsticks. Have a lot of folks who like the dark meat.

I just use these. Doesn’t take long. No complaints to date.

I aint got time to slice up deli meat

Bump.

Takes me 10 minutes tops. I carve it like the first picture in HoustonGumbeauxGuy's post. Wing flaps, wing drumettes and legs are cut off and plated, separate/cut up the thigh meat, remove the breast and cut across the grain. Dark meat in one side of the platter and white on the other. The turkey oysters are separated and go into my belly.