Learn how to carve a turkey for your Christmas dinner guests. There are two methods for carving turkey breast that you can apply to a turkey crown as well.
The holidays just wouldn’t be the same without a beautifully roasted turkey as the centerpiece of the table. But carving up that turkey into perfect slices can be tricky if you don’t know what you’re doing. As your resident turkey expert I’m here to walk you through the entire process, from selecting the right turkey breast to carving it like a pro.
Picking the Right Turkey Breast
First things first – you need to get yourself the right turkey breast Here are some tips
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Go for boneless. A boneless, skinless turkey breast is so much easier to carve. Dealing with bones and skin can get messy and complicate things.
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Get a small-to-medium size. For just your family, a 3 to 5 pound turkey breast is ideal. Anything larger can be unwieldy.
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Make sure it’s thawed. Only try to carve a fully thawed breast. Running a frozen turkey under warm water in the sink is the fastest thaw method.
Once you’ve got the right turkey breast, it’s go time! Let me walk you through the simple, foolproof steps for perfect slices
How to Carve a Turkey Breast Like a Pro
Carving a turkey is really easy once you know how. Follow these steps:
1. Set up your work station
Clear off a sizable surface like a cutting board or counter top. Make sure you have a sharp slicing knife and a large platter for the sliced meat. Pro tip: Line the platter with parchment paper for easy cleanup later.
2. Position the turkey breast
Place the breast on the work surface so the thickest part of the meat is facing you. For stability, tuck the thin “tail end” under or have someone hold it down.
3. Slice horizontally to remove the top layer
Using gentle, even pressure, make horizontal slices to remove the top 1/3 of the breast meat. These flat, thin slices are perfect for sandwiches.
Aim your knife in towards the breastbone as you slice – this will give you the biggest possible slices.
4. Find the grain of the meat
Look closely at the exposed turkey meat to identify the muscle grain. You should see long fibers running in one direction.
5. Slice against the grain
Now make vertical slices against the grain of the meat, across the breast at an angle. Cut thin, even slices.
Slicing against the grain ensures tender, easy-to-chew pieces of turkey.
6. Cut the rest of the breast
Continue slicing vertical pieces off the breast until all the meat is carved. Move the carved slices to your serving platter as you go.
7. Serve and enjoy!
Arrange the sliced turkey neatly on the platter. Dig into this fall-off-the-bone tender turkey with your favorite sides and sauces!
And just like that, you have professional-looking turkey slices ready for the whole family to enjoy. Keep reading for even more tips to help you nail turkey carving every time.
Turkey Carving Tips and Tricks
Here are some bonus pointers to take your turkey carving skills to the next level:
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Let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute for moister meat.
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Use an electric knife for fast, easy slicing. The blades zip right through the meat.
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Cut leftover turkey across the grain and store in zip top bags to maximize tenderness when reheating.
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Save any juice from the platter for gravy and drizzling. Don’t waste a drop of that deliciousness!
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Remove the tenderloins before carving the breast. They are the two strips of meat on the turkey’s back – slice them off first.
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Discard any bruised or damaged portions of meat before serving. You want only the prettiest slices on display.
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For safety, thoroughly wash your hands, work area, utensils and any platters before and after contact with raw turkey.
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Don’t throw out the bones! Simmer them into turkey stock for soups, stews and risottos all winter long.
Common Turkey Carving Questions
If you’re feeling a little insecure about your first turkey carving experience, here are answers to some common questions:
Should I carve the turkey at the table?
I recommend carving the turkey in the kitchen. Trying to slice up a turkey at the cramped dining room table can be challenging and messy.
How thick should I cut the slices?
Aim for about 1/4 to 1/2 inch thickness. Slices should be thin enough to chew easily but thick enough to get a nice bit of meat in each bite.
What’s the best carving knife?
A long, thin blade like a carving or slicing knife works best. Look for a blade that is at least 8 inches long for optimal control and leverage.
Can I carve the turkey a day or two before?
It’s best to carve the turkey just before serving. If you must carve it in advance, store the sliced meat very tightly wrapped in the fridge for up to two days.
Help, my turkey is drying out!
No worries, you can rescue dried out turkey by soaking slices in broth, drizzling with gravy or serving with cranberry sauce or chutney to mask the dryness.
What do I do with all the leftovers?
Leftover carved turkey keeps in the fridge for 3-4 days. Use it to make sandwiches, wraps, salads, casseroles like turkey tetrazzini, turkey soup, turkey pot pie and so much more. Your options are endless!
Get Excited to Carve Your Turkey!
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How to carve turkey breast
Carving a turkey crown is easier than carving a whole turkey, with fewer joints to work around. To ensure clean cuts of breast meat, follow one of these methods:
Method one
- Make a deep cut to the breast bone, crossways, beneath each breast.
- Starting at the neck end, cut long thin slices down the length of the bird.
- Keep going until you reach the breast bone. If you remove the wishbone, youll be able to keep carving neat slices beyond this point.
Method two
Doing it this way is good for portion control.
- Make a deep cut, crossways, beneath each breast, then cut all the way down into the turkey, either side of the breast bone.
- Cutting as close to the bone as possible, carve out the whole breast, pulling it away as you move the knife.
- Carve the breast into thick-ish slices.
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How to Carve Turkey Breasts – It’s Easy AF!
How do you carve a turkey breast?
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. Return the sliced meat to your platter. Beautiful work, ENJOY! Electric Knife.
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.
How do you cut a turkey breast with a knife?
Jason Donnelly Place the turkey breast bone-side up on a cutting board. 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.
Is a turkey breast easier to carve than a whole bird?
When it comes to carving, a turkey breast is easier to handle than a whole bird. There’s no need to worry about removing the wings, or if you should slice the drumsticks off the bones. Watch the video below to learn how to carve a turkey breast, and read along for a few bonus tips.