But how do you carve that delicious bird? What part do you slice first? And how do you do it so that it still looks good and enticing?
Neil Golub, president and chief operating officer of Price Chopper supermarket chain, knows turkeys and shows The Early Show his carving style.
Grocer Golub, who has been in the business since 1950, says he always had a knack for cutting and carving.
The way he usually carves is to have a cutting board to his left to place the whole turkey on, he says.
He also has another cutting board directly in front where he slices the breast and thighs.
And finally he has a platter where he places the sliced turkey.
His carving technique is based on presentation. He suggests getting a 14- to 16-pound bird because it has a turkey breast of a good size.
He lets the turkey cool before slicing. Then he removes the breasts, legs, wings and thighs.
On the right side of the platter, he puts the wings and drumsticks. He separates the thigh from the leg and slices it up. Then he places that and other dark meat to the left of the platter.
He also takes off the whole breast in one piece and slices both sides of the breast in a diagonal. Then he places all of one breast on one side and all the other on the opposing side of the platter. The stuffing goes in the middle.
And finally he puts apples and parsley on the platter as a garnish.
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