Learn how to carve a turkey like a pro! It’s easy, promise. I’ll walk you through it step-by-step and show you on video, so you can create a stunning, photo-worthy Thanksgiving platter.
After you’ve roasted the most succulent, perfectly golden turkey recipe, do it justice by presenting it beautifully. Carving the turkey the right way not only looks like a masterpiece on the table, but it ensures the proper meat-to-skin ratio in every bite. And that makes everyone happy!
So don’t be intimidated, you’ve got this. Just grab a sharp knife and lets get carving.
You’ve just taken your beautifully cooked turkey breast out of the oven. The aromas are amazing and your guests are eagerly awaiting that first succulent slice. But don’t start carving just yet! It’s important to let your turkey breast rest properly first. Here’s a detailed look at why you need to let the turkey breast rest, how long to rest it for, and what to do during the resting time.
Why Should You Let the Turkey Breast Rest Before Carving?
When meat cooks, the heat causes the muscle fibers to contract and the juices inside to be forced out to the surface. If you were to start slicing into the turkey immediately after removing it from the oven, those juices would simply run out onto your cutting board, resulting in drier meat.
By letting the turkey breast rest before carving you allow time for the muscle fibers to relax and the juices to redistribute back into the meat. This results in tender, juicy slices when you do get around to carving it. Letting it rest also allows the internal temperature to even out ensuring the meat is cooked through.
So letting your turkey breast rest prior to carving is a key step you don’t want to skip. But just how long should you leave it to rest for ideal results?
How Long to Let a Turkey Breast Rest
Most experts recommend allowing a roasted whole turkey to rest for at least 30 minutes before carving. For just the breast on its own, a rest time of 15 to 20 minutes is sufficient.
Some guidelines on turkey breast resting times
- For a boneless turkey breast, rest for 15 minutes
- For a bone-in turkey breast, rest for 20 minutes
- Smaller turkey breasts under 2 lbs can rest for 10-15 minutes
- Larger turkey breasts over 5 lbs should rest for 25-30 minutes
Keep in mind these times are a general guide. The most important thing is that the turkey breast is not piping hot or ice cold when sliced. You want it warm throughout so the juices remain inside the meat. Insert a meat thermometer to check the internal temperature reaches between 145-160°F before carving.
What to Do During the Turkey Breast Rest Time
Resting the turkey breast is not wasted time. Here are some things you can do during those 15-30 minutes:
-
Make gravy: Use the pan drippings to make a delicious gravy or sauce to serve with the turkey.
-
Prepare any side dishes: While the bird rests, you can finish up any last minute veggie or starch dishes.
-
Set the table: Now is a great time to set out dishes, cutlery, condiments, etc so your table is ready when the turkey is.
-
Sharpen your knives: Ensure your carving and serving knives are razor sharp for clean, easy slicing.
-
Make room on the cutting board: Clear your work area so you have ample room to carve the rested turkey breast.
-
Relax and have a drink! You’ve earned a little breather after all that cooking. Enjoy it while the turkey finishes up.
Should You Tent the Turkey Breast While It Rests?
Tenting the turkey breast with a loose sheet of aluminum foil while it rests is a good idea. This keeps the meat warm and prevents it from cooling too quickly on the surface.
However, don’t wrap the foil too tightly or it will steam the breast, making the skin soggy. Drape it loosely so moisture can still evaporate off the skin.
You can also tent with a clean kitchen towel if you don’t have foil on hand. Just ensure it doesn’t touch the skin directly.
Common Turkey Breast Resting Mistakes
To get the most out of the resting period, avoid these common mistakes:
-
Resting for too short a time – Be patient and let it rest for at least 15-20 minutes. Rushing results in dry meat.
-
Letting it cool too much – If the turkey breast drops below 145°F internally, bacteria can start to grow. Keep it tenting and warm.
-
Forgetting to make gravy – Don’t waste those flavorful pan drippings. Use them to make a simple gravy.
-
Cutting in the pan – Transfer the turkey breast to a clean cutting board first. Cutting in the roasting pan can damage your knives.
Carving the Rested Turkey Breast
Once your turkey breast has rested for the ideal amount of time, you’re ready to carve it. Follow these steps:
-
If it’s a bone-in breast, remove the whole breast from the bone and slice into portions.
-
For boneless breasts, simply slice across the grain into even slices.
-
Cut on a slight angle and make sure your knife is very sharp for clean, thin slices.
-
Arrange the sliced turkey breast on a serving platter and pour over any pan juices.
-
Serve immediately with gravy and any side dishes while hot and juicy.
Letting your turkey breast rest before slicing and serving might feel like an eternity when your guests are waiting. But taking just 15-20 minutes to let the juices redistribute and the meat relax will reward you with a flavorful, juicy turkey breast that looks and tastes amazing.
Plating a Carved Turkey
Once all your meat is sliced up, you can arrange it on a platter. There’s really no right way to do this. It depends on the size of your platter and any extra garnishes, like herbs, lemons, cranberries, apples, etc. you may have. So feel free to play around with the arrangement.
I just try to make sure the most golden pieces, like the breasts and drumsticks take center stage. Then, I’ll fill in any gaps with garnishes.
Carving a Turkey: Step-By-Step
First, slice off the legs and thighs. To do this, slice through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
Remove the breasts. Slice down on either side of the breast bone, using long strokes. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Repeat this process on the other side and set the breasts aside.
Remove the wings. Gently pull the wings away from the body and slice through the joint to remove it. You can remove the wing tips (there’s really no meat here), and they’re great for stocks. Then set the wings aside.
Separate the drumstick from the thigh. Now that all the meat is removed from the turkey, flip this piece over so it’s skin side down and you can see the natural separation between the drumstick and the thigh. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it. You’ll have two pieces, the drumstick and the thigh.
Remove the bone from the thigh. Use your knife to slice around the thigh bone, preserving as much meat as possible.
Slice up the meat. There’s two things to remember here. First, slice against the grain for tender pieces of meat. And second, use a very sharp knife to keep the skin attached to each piece.
How long do you let a turkey breast rest before carving?
FAQ
Do you cover turkey breast when resting?
Can you let a turkey rest too long?
How long do you let turkey breast bone rest?