Follow this simple, methodical tutorial for How to Carve a Turkey. Using a sharp carving knife, carve one side completely before moving on to the second side. Anyone can do it!.
When your dream Thanksgiving turkey is done cooking and has cooled down, it’s time to carve it. When placed on a serving plate at the dinner table, a turkey that has been properly carved is both easy for your guests to use and beautiful to look at.
It’s easy to do, too. It might sound scary to carve a turkey, but once you know how to do it, you can slowly work your way through the bird. Work on one side at a time and you’ll be done in no time.
Carving a juicy, flavorful turkey breast is the ultimate goal when cooking this holiday centerpiece However, many cooks make the crucial mistake of slicing into the turkey breast too soon after removing it from the oven This leads to dry, unsatisfying meat and precious juices left behind on the cutting board.
The key is allowing ample time for the turkey breast to rest before carving. But exactly how long should you let the turkey breast rest? What happens during this resting period? And does a boneless turkey breast require the same treatment? Below I’ll explain the benefits of resting and provide tips on the optimal resting times for bone-in and boneless turkey breasts.
Why Let the Turkey Breast Rest?
Resting the turkey breast after roasting allows the juices to redistribute and reabsorb back into the meat. As the turkey cooks, the heat causes the juices to be forced towards the surface and concentrated heavily on the outer layers. If you slice into the breast immediately, those juices will simply spill out onto the cutting board rather than remaining in the meat.
During the resting period, the juices redistribute and slowly migrate back into the center of the breast. This results in succulent, moist meat full of flavorful juices. Resting also allows the muscle fibers to relax after being contracted during cooking. Relaxed fibers will hold onto more juices when carved.
How Long Should a Bone-In Turkey Breast Rest?
For a bone-in whole turkey breast, experts recommend resting for a minimum of 30 minutes and up to 1 hour before carving. The larger the breast, the more time it needs to redistribute juices.
A 5-6 pound turkey breast should rest for at least 45 minutes. A 10-15 pound turkey breast needs a full hour before slicing. You cannot over-rest the turkey, so erring on the longer side is fine.
Leave the breast undisturbed as it rests, do not tent it with foil. Let it sit on the cutting board or rack and resist the urge to poke, prod, or slice. The breast will continue cooking from carryover heat during this time, allowing the interior to finish cooking.
How Long Should a Boneless Turkey Breast Rest?
A boneless turkey breast roast requires less resting time than a bone-in breast because it is smaller and thinner overall. Still, do not skip this step. Resting helps boneless roasts become juicier and more evenly cooked.
For a 3-4 pound boneless turkey breast roast, rest for 15-20 minutes before slicing. Larger roasts up to 6 pounds should rest for 25-30 minutes. Resist temptation and allow the full resting time for best results. Keep the boneless roast uncovered as it rests.
Things to Remember When Resting Turkey Breast
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Do not tent the breast with foil, this causes soggy skin. Leave it uncovered.
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Let it rest on a cutting board or rack to allow air circulation.
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Do not slice or carve until after the full resting time. Avoid poking or prodding.
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The thicker the breast, the longer the resting time required.
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Can rest for up to 1 hour, no harm in resting longer.
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The breast will continue to cook and juices will redistribute during rest.
Step-By-Step Guide to Resting and Carving Turkey Breast
Follow these simple steps for perfectly rested and carved turkey breast:
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Remove fully cooked breast from oven and transfer to a cutting board or rack. Do not tent with foil, leave uncovered.
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Allow bone-in breast to rest 30 minutes minimum, up to 1 hour. Boneless breast should rest 15-30 minutes.
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After resting, slice boneless breast or carve bone-in breast as desired. Catch any released juices.
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Use juices to make gravy or drizzle over carved meat.
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Serve carved turkey breast warm, sliceable meat and plenty of flavorful juices.
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Enjoy immediately or refrigerate leftovers within 2 hours.
Why Rested Turkey Breast Is Superior
Allowing ample resting time pays off with a moister, more evenly cooked turkey breast that is a pleasure to carve and eat. Here’s why properly rested turkey is so good:
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More juices – Juices have time to redistribute back into the meat rather than spilling out.
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Better texture – Muscle fibers relax so meat retains juices when sliced.
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Prettier slices – Turkey holds shape better for beautiful presentation.
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More evenly cooked – Interior finishes cooking gently during resting period.
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Full of flavor – Concentrated meat juices provide tons of turkey flavor in each bite.
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Easy to carve – Well rested meat neatly slices instead of shredding apart.
So this holiday season, resist the urge to immediately carve into the freshly roasted turkey breast. A good rest ensures you get the most juicy, delicious meat possible. Just a bit of patience pays off with phenomenal turkey breast fit for any festive meal.
Recipe tips and variations
- Plan on getting ¼ pound of turkey for each person, though some of that weight will come from the bones. About 12 people, or 18 cups of turkey, will be fed by this recipe, which is based on a 15-pound bird. The math is 12 people x 1. 25 pounds per person = 15-pound turkey.
- Storage: Cover leftovers and put them in the fridge for up to four days.
- Make ahead: My easy Make Ahead Turkey recipe will help you get ready for Thanksgiving faster. First, roast, carve, and freeze the turkey in its juices. Then thaw, reheat, and make the gravy.
- Cutting the turkey at the table: Use this method if you’d rather do everything behind the scenes than at the table. Make a base cut by cutting deeply across the breast toward the bone just above the joint where the thigh and shoulder meet. Starting near the breastbone, cut the meat into thin slices going up and down. End each slice at the base cut.
- If you want to make the best Thanksgiving or Sunday dinner ever, this is the guide for you. Learn how to buy, thaw, brine, and cook a turkey again. You’ll also see how easy it is to make turkey broth from bones and turkey gravy from fat in the pan.
- Roasting times can be different because your turkey may be a little bigger or smaller. When roasted at 325 degrees, a turkey that isn’t stuffed takes about 15 minutes per pound. But a good meat thermometer (165 degrees at the thickest part of the thigh) is the best way to tell if a turkey is cooked all the way through.
- Grilled Turkey Breast: This is my favorite recipe for grilled turkey breast. You can use it for Thanksgiving or Sunday dinner. The skin gets craveably crisp from a dry brine and basting, and the meat itself is juicy and tasty.
- Slow Cooker Turkey Breast: This recipe makes a tasty, tender bird that doesn’t take up any oven space.
- Make turkey broth or soup: the turkey carcass can be used to make homemade turkey broth or the best leftover turkey noodle soup you’ve ever had.
Most modern recipes don’t say to stuff a turkey because it’s not safe and the bird will cook more evenly. If you want to stuff your turkey, mix the wet and dry stuffing ingredients right before putting them in the turkey’s cavity. Make sure that any raw meat, poultry, or seafood that you use in the stuffing is fully cooked first. Do not stuff a bird with cooked stuffing. Loosely stuff the body and neck cavities with a large spoon or your hands; don’t pack it down too much because the stuffing will grow as it cooks. Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. For more information, see the USDA website. Stuffing chicken and Cornish hens is also discouraged.
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How long should a turkey breast rest before carving?
FAQ
How long should you let a turkey breast rest before carving?
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