How to Carve the Perfect Turkey

I don't really consider myself a guru in the turkey world seeing as I've only cooked a couple in my lifetime.  I have, however, tried many in Thanksgivings the past.  Sadly, it's not my favorite part of the dinner, largely due to the Cabbage Roll tradition of my Hungarian heritage but also to the tendency towards dry slabs of meat.  I just don't like the unattractive slices carved from the sides of the breasts.

No offense to those traditional carvers out there, but there is a better way. I stumbled across this method a few years ago in Better Homes & Gardens and was recently reminded when I opened up Real Simple. Combined with a brined turkey, it is both visually appealing and delicious to the taste (and guests don't risk death by choking).

And don't forget the cardinal sin of turkey roasting: don't throw out the carcass!  I must admit a little embarassment at my mother's shameless claiming of the turkey bones each year (come on....it's just a pile of bones), but it makes the most wonderful Turkey Vegetable Soup, especially combined with fresh-from-the-oven homemade bread.  If you don't have time to boil down the bones right away, put them in a couple of ziptop bags and toss in the freezer.  They'll be ready and waiting when the cold weather hits.