There are only so many clever introductory sentences you can write about turkeys, family, and other such Thanksgiving-related themes and frankly, I've been writing about Thanksgiving a LOT, so let's just pretend that I said something really witty and get down to business. Whether you roast your turkey in a conventional manner or you take my advice and spatchcock it, carving is relatively similar, with the exception being that a spatchcocked bird will be slightly less cumbersome to start (because it lies on a more stable base), but has the added step of having to remove the thigh bones from the turkey's hip when you slice the leg meat.
It's easier to just show you rather than explain. Head over to the slideshow here for a step-by-step walkthrough of how to carve a traditional bird, or check out the video below for carving instructions for a spatchcock bird.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.