steady the bird, cut slices of thigh meat parallel to the body until the bone is reached. run the point of the knife around the thigh bone, lift up with the fork, and use fork or fingers to remove the bone. then slice the remaining thigh meat.
the choice dark meat above the thigh in the spoon-shaped section of the backbone is called the "oyster". use the point of the knife to lift it out.
4. slicing white meat. begin at the front end of the turkey and slice until the wing socket is exposed. remove the second joint of the wing. continue slicing white meat until enough slices have been provided, 