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.
Carving a boneless turkey breast may seem intimidating, but it’s easier than you think with the right techniques. A beautifully carved turkey breast makes for an impressive centerpiece at holiday meals or anytime you want to serve this lean, versatile meat. Follow these simple steps for perfectly sliced turkey breast every time.
Select the Right Knife
A sharp knife is essential for clean cuts and maximum yield when slicing boneless turkey breast The best knives for the job are
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Chef’s knife – The classic 8 to 10 inch chef’s knife works well. Make sure it’s very sharp!
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Slicing knife – Long and narrow, this knife is designed to cut thin, even slices.
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Serrated knife – The teeth on a serrated knife cut through turkey breast easily
I prefer a long, sharp chef’s knife, but any of these knives will carve boneless turkey breast smoothly.
Position the Turkey Breast
Place the boneless turkey breast on a cutting board or platter Make sure it’s secure and won’t slide around as you slice it
For stability, put a damp paper towel under the breast to hold it in place. With the breast perpendicular to your body, you’ll have the best leverage and control when carving.
Slice Against the Grain
Cutting against the grain of the meat produces short muscle fibers for tender, bite-sized pieces of turkey breast.
Look closely at the surface of the breast to determine which way the grain runs. Typically, it runs lengthwise down the breast. Then, make transverse slices across the grain.
Apply even pressure and use the full length of the knife blade in long strokes for the cleanest cuts. Resist sawing back and forth.
Portion the Slices
The thickness of the slices is up to you. For easy eating, I recommend slices between 1/4 to 1/2 inch thick.
After the first few slices, you’ll have a good feel for the thickness. Uniform slices stack neatly on a platter for beautiful presentation.
To portion individual servings, cut the full width of breast into slices, then cut the slices in half crosswise. About 4 ounces of turkey breast per person is ideal.
Carve Any Leftovers
If any turkey remains after plating the initial servings, slice the remainder against the grain.
Even if small or uneven pieces result, these carving scraps are perfect for turkey sandwiches and casseroles later. No waste!
Troubleshoot Carving Difficulties
Here are some common carving challenges and how to overcome them:
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Breast won’t stay still – Try a damp paper towel underneath for traction.
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Slices fall apart – Your knife may be dull. Use a sharp knife and gentle sawing motion.
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Messy shreds, not slices – Switch to a slicing knife and cut against the grain.
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Breast dries out – Cover with foil and let rest 5-10 minutes for juicier meat when carved.
Frequency of Entities
Turkey Breast – 23
Knife – 8
Slice – 7
Grain – 5
Cut – 4
Board – 2
Holiday – 1
Guest – 1
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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FAQ
How to carve a turkey breast for beginners?
Do you carve a turkey breast with the grain or against?