Whether you’re googling “how-to carve a turkey” or need a quick refresher, we have the simple steps you need to know to make carving the turkey easy work. Katie Workman, the creator behind The Mom 100, put together a guide to help walk you through this important job. Her advice? Don’t be intimidated, don’t rush and think about it one step at a time. You’ve got this!
Carving a turkey can seem daunting, but it’s actually quite easy if you follow these simple, step-by-step instructions. With just a sharp knife, a large cutting board, and a platter, you’ll be able to carve your turkey into perfect slices ready for serving.
Step 1: Let the Turkey Rest
After roasting your turkey, it’s crucial to let it rest before carving This allows the juices to redistribute throughout the meat rather than spill out everywhere as soon as you slice into it Let the turkey rest for at least 15-30 minutes depending on the size. This will also let it cool down slightly so it’s easier to handle.
Step 2: Prepare Your Tools and Workspace
You’ll need a few basic tools:
- Sharp chef’s knife or carving knife
- Large cutting board
- Platter for sliced meat
- Paper towels
Make sure your cutting board is secure on the counter and you have ample workspace Have your platter nearby to transfer sliced meat Paper towels are handy for wiping hands and catching any drips.
Step 3: Remove the Legs and Thighs
Start by removing the legs and thighs:
- Slice through the skin between the thigh and breast.
- Pull the thigh out and back to expose the joint. You may need to cut through the joint depending on the turkey’s flexibility.
- Cut through the joint to fully detach the leg and thigh.
- Repeat on the other side.
- Set legs and thighs aside on platter temporarily.
Step 4: Cut Off the Wings
The wings are easy to remove next:
- Pull one wing away from the body.
- Cut through the wing joint.
- Repeat on the other side.
- Set wings aside on your platter.
Step 5: Remove the Breasts
Now for the turkey breasts
- Slice along one side of the breastbone from top to bottom.
- As you get to the bottom, gently pull the breast meat away from the carcass.
- Continue slicing and gently pulling until breast is separated.
- Repeat on the other side.
- Set breasts aside on platter.
Step 6: Carve the Breasts
To carve the breasts:
- Place one breast skin-side up on cutting board.
- Slice across the breast evenly into pieces about 1/2-inch thick.
- Arrange slices on platter.
- Repeat with other breast.
Step 7: Separate Leg Pieces and Remove Thigh Bone
For the leg pieces:
- Separate thigh from drumstick by cutting through the joint.
- Remove thigh bone by slicing around it and pulling it out.
- Slice thigh meat into even slices.
- Arrange drumstick and thigh meat on platter.
Step 8: Serve Immediately
Once turkey is carved, serve it right away while still warm. Arrange all pieces attractively on the platter. Garnish with herbs, fruit, or dressing if desired.
Carving the turkey ahead of time lets you present it in style at the table. Your guests will be impressed with your professional carving skills!
With these simple steps, you’ll look like a pro carving up the turkey. The key is letting the turkey rest first, using a very sharp knife, and taking your time to make clean, even slices.
Here are some extra turkey carving tips:
- Chill the knife in ice water first for easier slicing.
- Cut slices against the grain for more tender meat.
- Keep skin attached to each slice for added moisture and flavor.
- Save the backbone and carcass for making stock.
- Watch for pink meat near bones, which is safe to eat when fully cooked.
By following this guide, you’ll be ready to carve your holiday turkey like an expert! Your beautiful platter of perfect turkey slices will be the star of the table.
Step 1: Remove the legs.
Remove the thigh and leg together. Place the turkey breast side up on a carving board with a moat to catch the juices. Using a carving knife or a large sharp chef’s knife, cut through the skin between a leg and the body of the bird. Gently pull the leg outward to locate the joint where the thigh meets the body. Cut through the joint separating the leg from the body. Remove the second leg in the same way. Place them to the side.
Step 2: Remove the wings.
Remove the wings in the same way you removed the legs. If the wings are tucked behind the bird, untuck them. Using your knife, cut through the skin between a wing and the bird. Gently pull the wing outward, then cut through the joint separating the wing from the body. Remove the second wing. Place them on the serving platter.
How to Carve a Turkey | The New York Times
FAQ
How do you carve a turkey for beginners?
- Let the turkey rest: Let the turkey rest for 15–30 minutes to preserve juices and make it easier to handle.
- Remove the legs: Cut through the skin that connects the breast to the thigh, then slice through the joint.
- Remove the wings: Find the joint where the wing attaches to the breast, then cut through it.
- Remove the breast: Cut across the breast on the same side of the turkey you’re working on.
- Cut the thigh meat: Separate the meat from the bone in the thigh.
- Slice against the grain: Cut perpendicular to the direction of the muscle fibers to make the meat more tender.
- Repeat: Turn the turkey over and repeat steps 2–4 on the other side.
How long should a turkey rest before carving?
- Reabsorb juices: Resting allows the meat to reabsorb juices, so it’s juicier and doesn’t run out while carving
- Cool down: Resting allows the turkey to cool down slightly, making it easier to handle
- Keep warm: Resting helps keep the turkey warm until you’re ready to carve
How to cook a turkey for beginners?
- Heat oven to 190C/fan 170C/gas 5. …
- Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. …
- Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top.
How do you cut a raw turkey into sections?
The turkey should be cut into the following pieces: 2 wings, whole breast intact (don’t separate the two), two thighs, and two drumsticks. If you’re breaking down your own bird, cut off each wing at the socket. Next, cut off each leg at the socket, then sepearate the thigh from drumstick.
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.
How do you carve a turkey breast?
Using a sharp knife and meat fork, carve the turkey and serve on a plate or platter. To make the carving process easier, Johnson suggests cutting the entire breast off, putting it on a cutting board, then carving into slices from there.
How do you carve a turkey leg?
Keep warm. Keep warm over medium-low heat until ready to serve. After the turkey has rested, here’s how to carve it for serving: Cut away legs (thigh + drumstick). Slice down through the skin between the breast and the leg. Pull the leg away until you can see the joint that connects the leg.