How to Carve a Turkey

Nov 05, 2021

Studying up on turkey carving is well worth the effort! You’ll waste less, have an easier time presenting and serving the turkey and generally impress your family and friends.

What you’ll need

  • Cooked turkey with the stuffing removed
  • Sharp carving knife or a large sharp knife with a narrow blade. Sharp knives are much safer than dull ones! They cut much more easily as well.
  • Large fork, at least eight inches long
  • Smaller carving board, or inexpensive plate
  • Large serving platter
  • Apron
  • Paper towels


Set up your carving board and serving platter on a solid and spacious surface.

  • Place your serving platter next to your carving board for easy transfer. If possible, give yourself some elbow room
  • Before you start cutting, let the bird rest for at least 30 minutes after removing it from the oven.
  • Wash and dry your hands well before starting.
  • Set out some paper towels in reaching distance.
  • Ready to go? Tie on that apron on, this can get messy.


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Carving the legs and wings

  • Place the turkey securely on the large carving board. To begin, you’ll only be carving one side of the

bird.

  • Use the large fork to steady the bird and use use your knife to cut into the crevice where a leg connects with the body, until you hit bone.
  • Use a paper towel to grasp and pull the leg away from the body. With the other hand, force the edge of the knife into the joint of the leg and body. If you cut firmly, the joint will sometimes separate cleanly. If it doesn't separate, you can cut through the joint.
  • Holding the leg up by the small end, rest the large end on the smaller carving board. First, carve slices off of the thigh, and then the drumstick parts of the leg. Cut downward and aim for medium-thin slices, as large as practical. Work your way around the leg.
  • Use the fork to pull a wing aside. Insert the point of the knife into the joint and separate the wing from the body. Cut through the joint if necessary and put the wing aside.
  • Now is a good time to use your fingers to remove the wishbone.


Carve the breast

  • Seat the bird firmly on the large carving board. Relax. Take your time with this – don't try to cut too much at once. Work from the outside inward, carving down to the bone in a methodical fashion. If that serving platter is handy, you can transfer the meat with the knife blade as you slice it.
  • Using the large fork for balance, cut a sliver dollar-sized slice from the most rounded area of the breast – about halfway down.
  • Slice against the grain, taking care to keep the skin attached.
  • Continue to slice downwards in order to get medium-thin slices that gradually become larger. Angle your slicing so your blade is parallel to the rib cage.
  • Work your way closer to the bone. As you expose the bones, the slices will take on some odd shapes, but keep the thickness as uniform as possible. At some point you'll start to use your fingers to get the odd bits and pieces onto the plate but leave a little on if you like turkey soup.


Carving the other side

  • The second half of the bird will be a little unbalanced, since all that weight is now on the platter. Hopefully, you've got the hang of it so it should go a bit easier.
  • Repeat the steps above, and you'll have a turkey frame with just enough meat on it for soup!
  • Generally, it takes around fifteen minutes to carve half of the bird.



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