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.
Carving a turkey can seem like an intimidating task, especially if you’re tackling it for the first time. But having a beautifully browned, perfectly cooked turkey on your holiday table is worth the effort to learn proper carving techniques. With the right tools, some patience, and these step-by-step instructions, you’ll be slicing and plating turkey like an expert in no time.
Get Prepared
Before you start carving, make sure you have a sharp carving knife, carving fork, and a large cutting board or platter big enough to hold your turkey securely. You’ll also want some paper towels for wiping up drips and spills as you work. Once your tools are in place, follow these steps:
Let the Turkey Rest
It’s crucial to let the cooked turkey rest for 15-30 minutes before carving. This allows the juices to redistribute through the meat ensuring moist flavorful slices. If you cut into it too soon, the precious juices will spill out all over the cutting board.
Remove the Turkey from the Roasting Pan
Carefully transfer your turkey from the roasting pan to your carving station. Using sturdy kitchen tongs can make this easier. You may need an extra set of hands to help maneuver a large bird.
Remove Any Trussing
Untie and remove any butcher’s twine or metal trussing that’s holding the turkey’s legs together. This will give you better access for carving the dark meat.
Position the Turkey Correctly
Place the turkey breast-side up with the legs facing you Having the cavity opening toward you allows better access to the interior as you carve
Time to Carve
Now you’re ready to start carving your masterpiece turkey Follow these steps in order
Slice Off the Leg and Thigh
Start by making a shallow slice through the skin where the thigh and body meet. Then cut all the way through the joint, using the tip of the knife to separate it from the carcass. Bend the leg back to pop the ball joint and fully detach. Repeat on the other side.
Remove the Wings
Use your fork to steady the turkey while you make a long horizontal slice through the wing joints. Cut all the way through to remove the whole wings if desired.
Cut Off the Breasts
Make a slicing motion along one side of the breastbone, keeping the knife tip touching the rib cage as you free the breast meat. Repeat on the other side. Then remove the breastbone and reserve for making broth or gravy if you like.
Separate the Drumsticks and Thighs
Find the natural seam between the drumstick and thigh and cut through to separate them.
Slice the Thigh and Drumstick Meat
Place each thigh skin-side down and cut crosswise into slices. Leave drumsticks whole or slice the meat off the bone in serving portions.
Slice the Breast Meat
With the breast skin-side up, cut even slices across the grain. Arrange your sliced white and dark meat on a platter for an impressive presentation.
Carving Tips and Tricks
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Always carve thin slices across the grain of the meat for tenderness.
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Keep a bowl nearby for turkey scraps to use for broth or gravy.
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Wipe down the cutting board periodically to remove excess drippings.
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Serve sliced meat right away while still warm or return to oven on low to keep hot.
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Add a dash of pan juices over the sliced meat for extra moisture and flavor.
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Cover leftover carved turkey tightly and refrigerate within 2 hours.
With the proper technique and sharp tools, carving a juicy turkey is an easy holiday skill to master. Slicing perfectly cooked white and dark meat to feed an eager crowd is incredibly satisfying. Once you get the hang of these simple steps, you’ll look forward to showing off your carving expertise each holiday season. Give it a try this year and enjoy the fruits of your turkey labor!
Serve it Right Away
As soon as the meat is removed from the turkey it will cool quickly. So make sure all your Thanksgiving side dishes, salads, sauces, and other goodies are cooked, on the table, and ready to be enjoyed. Then swoop in with your beautifully carved turkey and wow your guests with the centerpiece of the table.
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 to Carve a Turkey | The New York Times
FAQ
Do you carve a turkey with the grain or against the grain?
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