You have successfully transferred your bird to your serving platter. This one happens to have a slight lip on it in case there are any juices that want to run out. Speaking of juices running…you want to be sure to let the bird rest for at least 15 minutes to let the juices calm down a bit and redistribute back into the bird. If you were to puncture the bird or cut off a piece as soon as it came out of the oven you will have all your yummy juices on the serving platter and not in your meat.
Now it is time to carve!
Run your knife along side of the breast bone. Some people prefer a serrated knife but have a sharp chef knife that I like to use. The choice is up to you.
If you are using a chef knife use long even strokes. If you are using a serrated knife use a sawing motion. I would not be using an electric knife. In my opinion they just shred up the meat.
You did it!
Now do the same thing on the other side of the bird.