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Both the Standard and Side carving styles are illustrated. HOW TO CARVE CHICKEN AND TURKEY STANDARD STYLE 1. TO REMOVE LEG (thigh or second joint and drumstick). Hold the drumstick firmly with fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body. Continue as follows:2. PRESS LEG AWAY FROM BODY WITH FLAT SIDE OF KNIFE. Then cut through joint joining leg to backbone and skin on the back. If the "oyster", a choice oyster shaped piece lying in the spoon-shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting down through the joint to the plate.
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