Carve with Confidence
Sharpen your knife skills with our step-by-step guide and video and face the big moment without big concerns.
Easy as 1, 2, 3;
Step-by-Step Guide to Carving
- First, be sure your turkey has rested for 30 minutes to redistribute juices, then place it breast side up on a cutting board. Helpful tools to have at the ready include a sharp knife, two-pronged fork and wooden cutting board with a rim for catching juices. We recommend carving in the kitchen rather than at the table. There is a certain amount of maneuvering involved in carving, and if you're in the kitchen, you won’t have all eyes 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 drumsticks from the thighs by cutting through the joint between them.
- If helpful, turn the leg over to see the joint more clearly. You can 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. Or just 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 meat, working on a slight angle that is 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.