Carving the Thanksgiving turkey can be a daunting endeavor. Here we offer a step-by-step guide to help you sail through the process with confidence.
Transfer the turkey from the roasting pan to a cutting board. Allow the turkey to rest for at least 20 minutes before carving to allow the juices to redistribute throughout the meat.
We recommend carving the turkey in the kitchen rather than on a platter at the table. In the kitchen you will be able to use the proper tools, such as a sharp knife, two-pronged fork and wooden cutting board with a rim for catching juices. There is a certain amount of maneuvering involved in handling a large bird, and if you're in the kitchen you don't have to worry about doing this while all eyes are on you.
Start by cutting through the skin between the leg and the breast.
Continue cutting between the leg and the breast. Force the leg away from the turkey with a two-pronged fork and cut through the joint to separate the leg completely. Don't be afraid to use your hands to rotate the leg away to help locate the joint. Repeat on other side of the turkey.
Once removed, separate the drumstick from the thigh by cutting through the joint between them.
If helpful, turn the leg over to see the joint more clearly. Use your hands to wiggle the drumstick to locate the joint.
To slice the drumstick, carve a slice, then rotate the drumstick to carve additional slices from each meaty side. Repeat with the other drumstick. Alternatively, place the whole drumsticks on the serving platter.
Slice the thigh meat.
For the breast meat, cut through the joint to remove the wing from the breast. Cut the wing in half through the joint and transfer it to the serving platter. Repeat on other side.
Slice the breast, working parallel to the breastbone. Repeat on the other side.
An alternative way to carve the breast is to remove the entire turkey breast in one piece. This method gives you good control and leverage for slicing. To do this, slide your knife along one side of the breastbone, keeping the knife as close to the bone as possible.
Continue until you can remove the breast meat from the carcass in one piece.
Cut through the joint to remove the wing from the breast.
Slice the breast meat.
Arrange the carved turkey slices on a platter. Garnish with fresh herbs or seasonal fruits.
