Guide to Turkey
Buying. Brining. Cooking. Carving. We've got everything you need to do it right.
Carving a Turkey
Sharpen your knife skills with our step-by-step guide and face the big moment with confidence.
Step-by-Step Guide to Carving
- Allow the roasted turkey to rest at least 30 minutes before carving, then arrange the turkey breast-side up on a cutting board.
- Using a very sharp knife and a two-pronged fork to steady the turkey, cut through the skin between the breast and leg. Force the leg away from the turkey and cut through the joint to separate the leg completely. Use your hands to rotate the leg away from the turkey to locate the joint. Repeat with other leg.
- Separate the drumsticks from the thighs by cutting through the joint between them. Leave the drumstick whole, but slice and debone the thighs.
- Next, slide your knife along one side of the breastbone, keeping the knife as close to the breastbone as possible. Gently force the breast away from the turkey until you can remove the breast in one piece. Repeat with the other breast.
- Cut through the joint to remove the wing from the breast, then slice the breast meat.