VIDEO: washingtonpost.com

Use a very sharp slicing knife with a straight edge. Serrated or electric knives will tear at the meat and let moisture escape.

Let the turkey rest for 10 minutes in the pan. It will continue to cook, and the extra juices can be used for sauce.

Let the turkey sit for 20 minutes total before carving so juices will settle and the bird will stay moist and savory.

Place a carving fork with thin tines on the breastbone for balance. Poke the bird only once to keep the meat from drying out.

Carve three to four slices per person of light meat and two of dark meat. Each portion should be about 6 ounces.

To store any leftovers, remove the remaining flesh from the bones of the bird and wrap them with plastic.


PHOTOS: The Washington Post

© 2006 The Washington Post Company