Carving a turkey's wings and breasts

Take your wing and break portions and pull the wing away from the turkey breast section.

Make a cut where the wing pulls away from the breast until you expose the joint.

Cut through the joint and through any remaining connected meat.

You're now left with your two pieces: a wing and the breast.

To slice your remaining breast section into smaller sizes for serving, you must cut against the grain.

Grains are just natural lines in the meat. Cutting "against the grain" means cutting at a 90 degree angle from these lines.

Start from one side and slice the breast into sections (adjust width of sections to your preference)

As an option, the wing can be further segmented into two parts.

Cut the remaining wing section at the elbow.

This will leave you with a wing and a section that resembles a mini-drumstick.