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.
Roasting a turkey is a labor of love. From brining to basting, you put hours of effort into preparing the perfect holiday bird. But your work isn’t done once the turkey comes out of the oven. Letting your turkey rest before carving is a crucial final step for delicious, juicy meat.
I know, it’s tempting to dive right in and start slicing. No one wants to wait when that golden brown turkey is sitting right there, filling the house with intoxicating aromas. But patience pays off when it comes to poultry. Resting gives you the moist, flavorful meat you’ve been working for.
So how long should you let your turkey rest before carving? Here’s a complete guide to resting times, techniques and why this step matters.
Why Let a Turkey Rest?
First, what exactly does “resting” a turkey mean?
Resting is letting the turkey sit undisturbed after roasting and before carving During this time, the juices redistribute through the meat The proteins also relax and reabsorb some of the moisture pushed out during cooking.
If you skip this step and start slicing right away, the juices will spill out onto your cutting board. The meat will end up dry rather than deliciously moist.
Resting for an adequate time makes all the difference in texture and flavor. It allows the turkey to finish cooking gently as the temperature evens out.
How Long Should You Let a Turkey Rest?
So how long does a turkey need to rest? There are a few factors to consider:
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Turkey Size: A good general rule is to allow 15-20 minutes of resting time per pound. So for a 16-pound turkey, let it rest for 240-320 minutes (4-5 hours).
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Stuffing: Figure longer resting times for stuffed turkeys, as the stuffing slows down the cooling. Add at least 30 extra minutes.
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Temperature: Check the internal temp before removing your turkey from the oven. Pull it out when it’s 5-10 degrees below your final target temp. The temperature will continue rising during resting.
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Carving Time: How soon do you need to carve and serve the turkey? Plan backward from your meal time to determine the minimum resting time.
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Food Safety: Don’t leave the rested turkey out for longer than 2 hours total before refrigerating leftovers.
Taking all these factors into account, I recommend the following resting times as a general guideline:
- 12-14 pound turkey: Let rest for 3 hours
- 16-18 pound turkey: Let rest for 4 hours
- 20-24 pound turkey: Let rest for 5 hours
Keep in mind that you can always let it rest for less time if needed. But for maximum moisture and flavor, use the longest resting time you can spare.
How to Rest a Turkey
Resting technique is also important for delicious results:
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Let It Coast: Remove the turkey from the oven when the breast hits 165°F and the thigh hits 175°F. The temperature will coast up another 5 degrees or so as it rests.
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Place on a Rack: Set the turkey on a rack over a rimmed baking sheet. This allows air circulation all around to promote even cooling.
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Loosely Tent It: Cover the turkey loosely with a foil tent to retain heat without steaming the skin soggy.
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Keep It Warm: You can hold the turkey in a warm oven after the initial resting time if needed. Just keep the temp at or under 175°F.
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Safety First: Discard any stuffing left in the cavity and refrigerate all leftovers within 2 hours.
Turkey Resting Times from the Experts
I’m not alone in touting a good long rest for a turkey. Let’s look at recommended resting times from the experts:
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The USDA guidelines state to let a turkey rest for 15-20 minutes before carving. Their minimum time leaves the turkey a bit underrested in my opinion.
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America’s Test Kitchen advocates a resting time of 30-40 minutes for optimal moisture retention.
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Cook’s Illustrated found a full hour of resting delivered the best, juiciest meat.
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Chef Thomas Keller advises resting turkeys for the same amount of time it roasted. For a 4 hour roasted turkey, that means resting it for 4 hours.
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Alton Brown bucks the trend a bit and says just 30 minutes of resting time is sufficient.
So the experts agree at least 30 minutes of resting is vital. For a big bird or maximum juiciness, go longer if you can spare the time.
Frequently Asked Turkey Resting Questions
Let’s wrap up with answers to some common questions about letting your turkey rest:
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Should you rest a turkey with stuffing? Yes, follow the same resting times. Just remove the stuffing from the cavity after 15-20 minutes since it can overcook.
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Can you rest a turkey in a cooler? Yes, an insulated cooler helps retain heat for longer resting. Just leave the lid cracked for some ventilation.
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Should you cover the turkey while resting? Loosely tenting with foil is ideal. Avoid a tight seal that would trap steam.
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Can you rest a turkey in the oven? Yes, you can hold it after initial resting. Just keep the oven temp under 175°F to avoid further cooking.
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Is rested turkey safe at room temp? Turkey should not sit out for longer than 2 hours total before carving and refrigerating.
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Can you reheat a fully rested turkey? Yes, just reheat thoroughly to an internal temp of 165°F. Sliced white meat may dry out, so focus on reheating dark meat.
The Takeaway on Turkey Resting Times
I know it’s hard to wait when the turkey’s aroma is intoxicating your home. But trust me, exercising some patience pays off in juicy, flavorful meat.
Follow the simple rules of ample resting times, proper technique, and food safety. You’ll be rewarded with delicious results and happy holiday feasters.
The length of time to let your turkey rest is worth confirming each year. Because once you carve into that perfectly rested turkey, you can sit back, relax, and enjoy the fruits of your labor. Happy holidays from my kitchen to yours!
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.
