Follow this simple, methodical tutorial for How to Carve a Turkey. Using a sharp carving knife, carve one side completely before moving on to the second side. Anyone can do it!
Once you have your dream Thanksgiving Turkey out of the oven and resting, it’s time to carve that bird. A properly carved turkey is both convenient for your guests and impressive to look at when arranged on a serving plate at the dinner table.
It’s easy to do, too. Carving a turkey might sound intimidating, but once you understand the technique, you can methodically move through the bird. Work on one side at a time and you’ll be done in no time.
Slicing turkey breast against the grain is the key to achieving tender, melt-in-your-mouth texture. When done right, it can take your holiday centerpiece from dry and chewy to succulent and delicious. Follow this simple guide to learn how to properly slice turkey breast against the grain.
What Does Against the Grain Mean?
The “grain” refers to the direction of the muscle fibers in the meat. Slicing against the grain means cutting perpendicular to these long fibers. By slicing against the grain, you shorten the muscle fibers resulting in a tender bite.
Why Cut Against the Grain?
- Shortens the muscle fibers so meat is easier to chew
- Maximizes tenderness by cutting through tough connective tissues
- Allows each slice to be easily cut by your teeth
- Results in a smooth, even texture with no stringiness
How to Identify the Grain
- Look closely at the surface of the cooked turkey breast
- You should see long lines running in one direction – these are the muscle fibers/grain
- Turn the breast 90 degrees – the grain should now run vertically
- You will slice horizontally against these vertical grains
Step-by-Step Guide
Follow these steps for perfect against-the-grain slices
Let Turkey Breast Rest
- After roasting, tent breast with foil and let rest 15 minutes
- Allows juices to redistribute evenly for moist meat
Place on Cutting Board
- Use a large sturdy cutting board for carving stability
- Optionally place breast on rack to catch any juices
Identify Grain Direction
- Look for visible grain lines on the surface
- Turn breast so grains run vertically on board
Use a Sharp Knife
- Carving or chef’s knife should be very sharp
- Makes clean slicing through meat much easier
Start Slicing Horizontally
- Start at one end, slice breast horizontally
- Cut perpendicular to the vertical grain
- Use smooth, even strokes and go slow
Slice Entire Breast
- Continue slicing straight across entire breast
- Consistent slicing direction gives uniform slices
- Adjust pressure or angle to get desired thickness
Carving Tips for Perfect Slices
- Use a meat fork to hold breast steady as you slice
- Cut across the narrower side for stability
- Chill breast in fridge 30 mins for easy, clean slicing
- Save any released juices to make gravy or drizzle over meat
Common Mistakes to Avoid
Don’t slice with the grain – this makes meat tough and stringy Other errors
- Letting breast get too cold before slicing
- Using a dull knife that tears meat
- Rushing the slicing process
- Inconsistent slice thickness
- Forgetting to slice perpendicular to grain
Now you can impress your holiday guests with professional looking turkey breast slices! Cutting against the grain really makes a big difference in creating tender, melt-in-your-mouth texture.
Once you’ve mastered slicing against the grain, putting those skills to work in a delicious recipe is the next step. For a classic dish, Roast Turkey Breast with Herbs elegantly highlights the turkey flavor. For a sweet and savory combo, a Maple Roasted Turkey Breast brings out the breast meat’s moist texture.
Or add some zip with a Chili Lime Turkey Breast – the citrus and spice perfectly balance the juicy slices. And for a fun spin, Turkey Rollatini Stuffed with Prosciutto and Cheese layers flavors beautifully. With your new expertise in slicing against the grain, you can create a showstopping turkey breast any night of the year!
Share your own tips for carving flawless turkey breast slices in the comments below!
Recipe tips and variations
- Yield: Plan for 1 ¼ pounds of turkey per person (some of the weight is from bones). This recipe assumes a 15-pound bird will feed about 12 people (about 1 ½ cups of turkey per person or 18 cups total). The math is 12 people x 1.25 pounds per person = 15-pound turkey.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Get a jump start on your Thanksgiving prep with my easy Make Ahead Turkey recipe. First, roast, carve, and freeze the turkey in its juices. Then thaw, reheat, and make the gravy.
- Table-side carving: Follow this method if you prefer to carve the turkey at the table, rather than handle everything backstage. Just above the thigh and shoulder joints, carve a deep horizontal cut through the breast toward the bone to create a base cut. Starting near the breastbone, carve thin slices vertically, cutting downward to end each slice at the base cut.
- Ultimate Turkey Guide: Cook your best Thanksgiving menu (or Sunday dinner) ever. Brush up on how to buy, thaw, brine, and cook a turkey, plus learn how easy it is to make turkey broth from bones and turkey gravy from pan drippings.
- Roasting times may vary: After all, you may be cooking a slightly smaller or larger turkey. An unstuffed turkey takes about 15 minutes per pound when roasted at 325 degrees. However, the best way to tell if a turkey is properly roasted is with a good meat thermometer (165 degrees at the thickest part of the thigh).
- Roasted Turkey Breast: For a small Thanksgiving menu or a Sunday dinner, try my favorite Roast Turkey Breast recipe. A dry brine and basting yields craveably crisp skin, and the meat itself is juicy and flavorful.
- Slow Cooker Turkey Breast: This recipe delivers a delicious, tender bird without taking up any oven space.
- Make turkey broth or soup: Put your leftover turkey carcass to work in a pot of delicious homemade Turkey Broth or the best Leftover Turkey Noodle Soup you’ve ever had.
For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey. If you decide to stuff your turkey, combine wet and dry stuffing components just before placing them in the cavity, ensuring any raw meat, poultry, or seafood used in the stuffing is fully cooked beforehand. Do not stuff a bird with cooked stuffing. Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. For more information, see the USDA website. Stuffing chicken and Cornish hens is also discouraged.
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Working with Meat and Fish
Working with Meat and Fish
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How To Cut Meat Against The Grain, According To Butcher Ray Venezia
FAQ
How do you determine the grain of a turkey?
How do you cut a turkey breast against the grain?
Against the grain is more or less straight down or at a slight angle away from you. If you aren’t sure how thick to slice the turkey, then cut it into 0.5 in (1.3 cm) slices. Repeat the process for the other side of the breast. Flip the breast around in front of you so you can easily carve the other side.
How do you slice a cooked turkey breast?
Now slice for serving. I like to slice against the grain of the meat. Allow the cooked turkey breast to rest for at least 15 minutes under foil to allow the juices to redistribute. Using a sharp chef knife, run the knife alongside the breast bone. Using a chef knife, use long even strokes. If you are using a serrated knife use a sawing motion.
How do you cut a boneless turkey breast?
Locate the breastbone, then place the blade of your knife just to the outside of the bone. Using your knife, run the blade from one edge of the turkey breast to the other, tracing as closely along the breast bone as possible. Repeat again on the other side to yield two boneless turkey breasts.
How do you cut a turkey breast in a crock pot?
Pull the thighs and drumsticks apart at the joints. Carve these pieces of meat by making cuts parallel to the bones. Return the sliced meat to your platter. Place the breasts on your carving board. With the skin facing up, carve the turkey breasts crosswise against the grain, creating slices that are about 1/4-inch thick.