diff --git a/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx b/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx
index a67bc1c..67d60d3 100644
--- a/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx
+++ b/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx
@@ -57,6 +57,22 @@ import TabItem from '@theme/TabItem';
+
+ 1. Remove the legs first by cutting through the skin between the body and the leg, then pull the leg away from the body and cut through the joint.
+ 2. Separate the thigh from the drumstick by locating the joint between them and cutting through it.
+ 3. Remove the wings by pulling them away from the body and cutting through the joint where they meet the breast.
+ 4. For the breast meat:
+ - Find the breastbone in the middle of the turkey
+ - Make a horizontal cut along one side of it
+ - Continue cutting downward, following the rib cage
+ - Slice the breast meat against the grain into serving portions
+ 5. Remove any remaining meat from the carcass.
+
+
+
Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute and makes carving easier.