It’s easy to learn How to Carve a Turkey like a pro, so just grab a sharp knife and follow my step-by-step instructions (or watch the video) to plate your turkey beautifully!
Carving a bone-in turkey breast requires some special techniques to yield beautifully sliced meat. With the right tools and step-by-step process, you’ll master how to carve this elegant cut of meat like a pro
Cooking a whole bone-in turkey breast makes a refined main course for smaller holiday gatherings or dinner parties year-round. Compared to a full turkey, a bone-in breast cooks faster and provides just the right amount for 4-6 people with minimal leftovers
However, getting tender, juicy slices instead of shreds takes some skill. Attempting to slice around the breastbone while it’s still attached leads to ragged, uneven portions. That’s why learning how to properly carve around and remove the breastbone is the key to success.
Follow this simple, methodical tutorial for carving a bone-in turkey breast. With a sharp knife, patience, and the right techniques, you’ll achieve professional-looking results.
Why Learn to Carve a Bone-In Turkey Breast?
A bone-in breast makes an elegant entrée for holidays and special occasions when you don’t need a whole turkey. It cooks more quickly than a whole bird, needing only about 1 1⁄2 hours in a 350°F oven.
The breastbone helps retain moisture, ensuring juicy, flavorful meat. However, the bone must be removed before slicing to achieve evenly cut portions that look impressive on the plate.
With the right method, carving a bone-in breast yields:
- Tender, juicy slices with the skin intact
- Neat, thin slices without ragged edges
- Uniform 1⁄4 to 1⁄2 inch slices that are easy to serve
- Minimal meat left behind on the bone
- An elegant presentation for serving guests
Learning the proper technique makes all the difference between perfectly portioned cuts and shredded meat.
Tools You’ll Need for Carving a Bone-In Turkey Breast
- Cutting board – Use a large board with a moat or well to catch juices.
- Sharp knife – A long slicing or chef’s knife allows smooth cuts.
- Carving fork – Helps steady the turkey when carving.
- Instant-read thermometer – Ensures doneness before carving.
Step-by-Step Instructions for Carving a Bone-In Turkey Breast
Follow these simple steps for beautiful results when carving a bone-in turkey breast:
1. Let the Turkey Breast Rest
After roasting, transfer the whole breast to a cutting board and tent with foil. Let rest 15-20 minutes so juices redistribute evenly.
2. Position the Turkey Breast Bone-Side Up
Place the breast vertically on the board with the breastbone facing up. Locate the breastbone running down the center.
3. Cut Alongside the Breastbone
Place your knife just outside the breastbone. Cut down the length of the bone, using the fork to steady it. Keep the blade closely along the bone without nicking it.
4. Repeat the Cut on the Other Side
Return to the top and slice closely along the breastbone’s opposite side from top to bottom.
5. Remove the Breastbone
You should now have two halves with the breastbone exposed. Detach and lift out the breastbone using your knife or fork. Reserve it for making broth or gravy.
6. Slice the Turkey Breast
With the bone gone, place each breast half skin-side up. Slice crosswise across the grain into even portions.
Arrange artfully on a platter. Pour over any collected juices for added moisture.
Carving Tips for Best Results
Follow these tips when carving your next bone-in turkey breast:
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Always let it rest before slicing so juices redistribute.
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Use a sharp, non-serrated knife for clean cuts rather than shredding.
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Keep the turkey steady with a fork as you cut to prevent slipping.
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Trace along the breastbone cleanly for nice halves without ragged edges.
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Cut slices consistently 1⁄4 to 1⁄2 inch thick across the grain.
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Slice the boneless breast halves crosswise for tenderness when reheating leftovers.
What to Do with the Turkey Breastbone
Don’t throw out the breastbone after carving your turkey! Simmer it with vegetables to make turkey broth, roast until browned for concentrated stock, or add to your dog’s dinner.
Put the breastbone to use for:
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Homemade turkey broth with onion, carrots, and celery
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Overnight turkey bone broth in the slow cooker
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Roasted turkey bone broth boiled down to intensify the flavor
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Healthy calcium for your dog when added to their meal
With the proper technique and a sharp knife, you can master carving a bone-in turkey breast for perfect slices. Follow these straightforward steps for impressive results at your next dinner party or holiday feast.
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How to Carve a Turkey
Make sure the turkey has rested for at least 20 minutes before you begin to carve it. If you carve it too soon, the juices will run out instead of absorbing back in the meat to make it moist.
1. Remove Legs:
- Starting with one leg, use your knife so tlice through the skin and meat toward the leg joint. While slicing, gently pull the leg back and separate it from the rest of the turkey. Listen for a “pop” meaning that the thigh bone popped through. Don’t cut through the joint! Gently remove any extra skin and meat around the joint then remove the leg from the body. Set thigh and drumstick on platter then repeat with other leg.
2.Remove Wishbone:
- Removing the wishbone makes it extra easy to remove the breast meat. Plus, then everyone will be happy they get to make a wish! At the front cavity of the turkey (where the head would be), cut away the skin from the opening then locate the wishbone – it runs along the neck in an upside down “v”. Feel for the bone with your hands then gently cut along the wishbone then pull it down and out.
3. Remove Breast Meat:
- Find the breast bone that runs all the way down the center that separates the two turkey breasts. Use your knife and cut down center on one side of the bone, slicing downward. Follow the curve of the breast bone then cut and separate the breast meat until the bone is free. Place breast meat on platter then repeat with the other turkey breast.
3. Remove Wings:
- Gently pull the wings away from the body then use your knife to cut around the skin and meat then cut through the joint. Remove the wing, set it on the platter, then remove the other joint.
4. Carve the Meat:
- Slice against the grain! The most important part is slicing the meat the correct way! Slicing it against the grain means cutting the meat in the opposite direction of the way the natural muscle fibers run. Look close at your meat and you will see the fibers running in the same direction. Cut it opposite of those lines so the meat is tender and not chewy.
- Preserve the skin. Make sure your knife if sharp (or use scissors) to cut the skin to it stays on each slice of turkey meat.
- Separate Drumstick from Thigh. Place skin side down on your cutting board then slice right through the natural seam of the joint.
- Keep Turkey Warm. Keep the platter of turkey covered with aluminum foil to keep it warm until serving.
- Save the Carcass! Keep it and use it to make homemade chicken stock or toss the carcass in the freezer and make the broth another day. Use the drippings to make Turkey Gravy!
Carve your turkey with confidence!
Whether you cooked a traditional Thanksgiving Turkey, Smoked Turkey, or a Spatchcock Turkey, the carving step can be the most intimidating part! If you want to present it beautifully on a platter just follow my step-by-step pictures or video and you will be a turkey carving pro!
Don’t miss all of my Make Ahead Thanksgiving Recipes!
- A sharp knife. It doesn’t need to be fancy, but your knife does need to be sharp. Here’s my favorite knife sharpener, that I use to sharpen my knives weekly.
- A BIG cutting board. It needs to be able to fit the whole turkey. I place mine on a baking sheet so the edges catch any liquid.
- A serving platter. Keep it next to your carving station so you can instantly plate it as you go.
- Aluminum foil to cover the carved meat and keep it warm as you carve.
- Let Turkey Rest! You’ve already done all the work of prepping and roasting the perfect Thanksgiving turkey, be patient and let it rest for about 30 minutes so it doesn’t dry out. If you slice into it too early, the juices will run out instead of staying in the meat to make it moist.
- Be Careful with the Skin: You don’t want to ruin the crispy skin, so use a very sharp knife or kitchen scissors and be careful to try to still keep it attached.
- Save Leftovers: The leftover turkey sandwich on a homemade roll with cranberry sauce or cranberry relish is everyone’s favorite! But don’t miss all of my leftover turkey recipes!
- Use Paper Towels: The turkey might still be hot, so I like to use paper towels to protect my hands to keep the turkey steady while you slice it.
- Remove trussing strings.
How to Carve Turkey Breasts – It’s Easy AF!
FAQ
How to carve a boneless butterball turkey breast?
- First, allow your cooked turkey to sit for about 20 minutes before starting to carve.
- Beginning halfway up the breast, slice straight down with an even stroke.
- When the knife reaches the cut above the wing joint, the slice should fall free on its own.
Do you cut turkey breast with or against the grain?
Did you also know this fact? Slicing the turkey breast against the grain will keep your meat juicy and will also provide a clean cut!!
How do you carve a bone-in Turkey Breast?
Follow these steps to carve a bone-in turkey breast for picture-perfect presentations Sharp knife – A long slicing or chef’s knife allows smooth, even cuts. Carving fork – Helps steady the turkey when carving. Instant-read thermometer – Ensures the turkey breast is fully cooked to 165°F. 1. Let the Turkey Breast Rest
How do you cut a bone-in Turkey Breast?
With the right techniques, carving a bone-in turkey breast results in tender portions ready to serve family and guests. Tracing along the breastbone before removing it allows for even, attractive slices. Use a sharp knife, take it slow, and refer back to these steps when tackling your next bone-in turkey breast.
Can you slice a bone-in Turkey Breast?
A time-honored tradition is carving turkey breast at the dinner table but the slicing can be tricky without employing the right techniques. So we’ve tapped Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen culinary specialist, to show us how to carve a bone-in turkey breast as well as boneless turkey breast meat.
How do you cut a turkey breast with a wishbone?
The wishbone is the “Y” shaped collar bone at the front of the breast. Removing the wishbone will make the turkey breast much easier to carve. Cut the wings off the breast. Bend a wing to the side to expose the joint that connects it to the breast, then cut through it with one clean slice.
How do you get the most meat off a turkey breast?
In order to get the most meat off of a turkey breast, you need to use the proper carving technique to cleanly cut the breast meat off the bone. The right knife is as important as making the right cuts. Make sure to separate the breast from the rest of the turkey before carving if you have a whole roast turkey.
How long should you wait before carving a turkey breast?
When it comes to carving turkey breast, complete one mandatory step before you do: Allow the turkey breast to rest for 15 minutes before slicing. Tent the turkey with foil to keep it warm during the process. Why wait? As meat cooks, the juices rise to the surface.