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Video: How to Carve a Turkey

Rest Your Bird Before Carving

Start things kickoff: let your turkey remainder for fifteen to 30 minutes, depending on its size, before beginning to cleave. This settles the juices, significant they won't spill everywhere when you cleave the bird. Instead, the juice will be reabsorbed by the meat then information technology's extra juicy. Resting your turkey volition also allow information technology to cool down slightly so it'due south like shooting fish in a barrel for you to handle.

Use a Sharp Knife

Hither'southward what you lot'll need to carve your bird: a big and sharp chef's pocketknife (nope, you don't need a specialty carving pocketknife or a boning knife - all y'all need is a sharp knife), a big cut board, a platter and paper towels. Place the turkey on the cutting board with the crenel facing towards you and remove any butcher'due south twine that'due south still trussing the legs together.

Slice off the Leg and Thigh

Slice the pare near the thigh to separate the leg from the body. Cut through the joint and along the trunk, angling the knife towards the bone as you cut. Once yous hit the bone with your knife, it's helpful to utilise your hands: grasp the thigh and bend it backwards until in that location'south a popular and the joint becomes visible. Make clean off your hands (that'due south why it's helpful to have paper towels nearby!) and pick up the knife again. Piece through the joint and through the residuum of the thigh meat to separate the leg and thigh from the backbone. Repeat with the second leg and thigh.

Slice off the Wings

Next, remove the wings by pulling them dorsum until you hear a pop (only every bit you did with the legs). Slice through the joints.

Remove the Breasts

So, brand a long, deep cutting along 1 side of the breastbone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat abroad every bit you lot become. Repeat along the second side of the breast. At this point, it's helpful to pause and wipe down your cut board to eliminate actress juice. Remove the turkey carcass from the board and transfer it to a pot if you lot program on making turkey broth.

Slice the White Meat

Place the breasts skin-side upward on the cutting lath and cut across the breast meat into ane/2-inch-thick slices for serving. For the neatest slices, try to utilise long cutting strokes instead of short sawing ones. Cut the wing in half. Transfer the white meat to your serving platter.

Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the articulation until yous experience the sweetness spot. Place the drumsticks on the platter. Remove the bone from the thigh and identify the boneless thigh skin-side-upwards to slice. Transfer to the platter.

Now Eat Up Right Abroad

At present your turkey is perfectly carved and sliced, consider garnishing the platter with some seasonal fruit, like small pears or a bunch of grapes or ii. Then quickly whisk the platter to the table then your guests can dig in while the turkey is still warm (carving cools down the meat significantly).