Learn how to carve a turkey like a pro! It’s easy, promise. You can make a beautiful Thanksgiving platter that looks great in pictures if you follow my step-by-step instructions and watch the video.
After you’ve roasted the most succulent, perfectly golden turkey recipe, do it justice by presenting it beautifully. The right way to carve a turkey makes it look like a work of art on the table and makes sure that every bite has the right amount of meat to skin. And that makes everyone happy!.
So don’t be intimidated, you’ve got this. Just grab a sharp knife and lets get carving.
Carving a turkey can seem like an intimidating task, but it doesn’t have to be. With some simple techniques and the right tools, anyone can learn how to properly carve a turkey. In this article, we’ll walk through the step-by-step process for carving a turkey the correct way.
Set Up Your Carving Station
Before getting started, set up your carving station. You’ll need:
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A large cutting board – This provides you plenty of room to work. Plastic, wood or marble boards all work well.
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A sharp carving knife – Invest in a quality, sharp knife to make the job easier. An 8 to 10 inch carving knife is ideal.
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Meat fork – Use this to steady the turkey as you carve.
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Serving platter – Have a large platter ready to arrange the carved turkey on.
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Paper towels – These are handy for wiping hands and catching any drips
Once your station is prepped, place the whole cooked turkey breast side up on the cutting board. Remove any twine or wrapping. Make sure the turkey has rested at least 15 minutes before carving so the juices can settle.
Remove the Leg and Thigh
The first step is separating the leg and thigh from the body.
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Start by making a shallow slice through the skin between the thigh and body
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Cut down through the joint, keeping the knife angled towards the bone as you cut.
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Once you hit bone, grasp the thigh and bend it back to pop the joint and expose it.
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Cut through the joint to fully detach the leg/thigh.
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Repeat on the other side to remove the second leg/thigh.
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Set the leg/thigh pieces aside on the platter temporarily.
Remove the Wings
The wings can be removed next.
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Pull a wing away from the body cavity until the joint pops.
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Cut through the wing joint.
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Place the wings on your serving platter.
Remove the Breasts
Now it’s time to remove those large, juicy breast halves.
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Make a long, deep horizontal cut along one side of the breastbone from top to bottom.
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Follow along the contour of the bone as you cut, gently pulling the breast meat away as you slice.
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Make vertical cuts to fully separate the entire breast half.
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Repeat on the other side to remove the second breast half.
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Add the breast pieces to your serving platter.
Flip and Repeat on the Other Side
At this point, turn the turkey around so the cavity is facing away from you. Repeat steps 2-4, removing the leg/thigh, wing and breast from the opposite side.
Slice the Breast and Thigh Meat
Once removed from the carcass, the breast and thigh pieces can be sliced to serve.
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Place the breast skin side up and cut even slices across the breast. Cut against the grain for tender slices.
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Separate the drumstick from the thigh by finding the joint and cutting through.
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Place the drumsticks directly on your serving platter.
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Slice the thigh meat, cutting against the grain.
Arrange the sliced meat nicely on your platter. Pour over any collected juices from the carving board. Be sure to keep the white and dark meat slices separate for easy serving.
Discard the Carcass
Once all the meat is removed, there will just be a bare turkey carcass remaining on the board. If you plan to use the bones for stock or broth, place the carcass directly in your stock pot. Otherwise, remove the carcass, wrap tightly and store in the fridge or freezer until ready to discard.
Give the carving board a good wipe down and your station is all cleaned up!
Serving Suggestions
Your perfectly carved turkey is ready to bring to the table for an impressive presentation. Here are some serving tips:
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Garnish the platter with fresh herbs, fruit or decorative leaves for color.
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Serve the turkey right away while the meat is still warm and juicy.
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Offer both white and dark meat so guests can choose their preference.
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Provide a turkey gravy boat and cranberry sauce on the side.
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Have a carving fork handy so people can easily serve themselves slices.
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Refrigerate any leftover turkey promptly.
Learning how to properly carve a turkey takes some practice, but following these step-by-step instructions will set you up for success. The keys are using a sharp knife, working slowly and methodically, and don’t be afraid to ask for help from a second pair of hands. Master this technique and you’ll be the go-to turkey carver at all the holidays! Enjoy showing off your new carving skills to appreciative family and friends.
Serve it Right Away
As soon as the meat is removed from the turkey it will cool quickly. Make sure that all of your salads, sauces, side dishes, and other treats for Thanksgiving are cooked, on the table, and ready to eat. Then swoop in with your beautifully carved turkey and wow your guests with the centerpiece of the table.
More Thanksgiving Recipes to Enjoy
What goes great with turkey? Gravy and cranberry sauce of course! And these reader favorite recipes.
How to Carve a Turkey | The New York Times
FAQ
Do you carve a turkey with the grain or against the grain?
How to carve a turkey without a knife?
If you don’t have a carving knife, a sharp chef’s knife will work; if you have the option, choose a heavier German-style knife to carve your turkey, which is more adept at working through the joints and bones compared to more delicate Japanese blades. Pick the ideal carving board. Another important kitchen tool for carving is a solid wood board.
Should you carve a turkey if it’s still warm?
You should carve turkey while it is still warm from the oven. Just allow it to rest to give it some time to cool down a little. Carving a cold turkey will be more difficult. Do I slice a turkey with or against the grain?
Can you put a carved turkey in the oven?
An oven-safe serving platter not only provides a place to put the carved turkey, but it also can safely but put in the oven at a low temperature and kept warm. Additionally, tongs, and paper towels are helpful. After you’ve taken the temperature of the turkey properly, let it rest for at least 30 minutes. Resting helps the meat reabsorb the juices.
What size knife do you use to carve a Turkey?
sharp carving knife or chef’s knife is the most ideal knife for carving a turkey. The best size for a knife is between 8-10 inches. Using an electric knife in the tougher areas is also a great option! At what point do I carve a turkey? You should wait to carve the turkey until it has rested for at least 20 minutes after being removed from the oven.
How long should you wait to carve a Turkey?
You should wait to carve the turkey until it has rested for at least 20 minutes after being removed from the oven. This will let the juices redistribute and make carving much easier. Is it better to carve turkey hot or cold? You should carve turkey while it is still warm from the oven.
What tools do you need to carve a Turkey?
Before we get started, here are the tools you’ll need to carve your turkey: Knife. For this tutorial, we’re learning how to carve a turkey with a knife. While I generally use an electric carving knife, any sharp boning or chef’s knife will work just fine. Carving Board.