Carving a boneless turkey breast may seem intimidating, but it’s easier than you think with the right techniques A beautifully carved turkey breast makes for an impressive centerpiece at holiday meals or anytime you want to serve this lean, versatile meat. Follow these simple steps for perfectly sliced turkey breast every time.
Select the Right Knife
A sharp knife is essential for clean cuts and maximum yield when slicing boneless turkey breast. The best knives for the job are:
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Chef’s knife – The classic 8 to 10 inch chef’s knife works well. Make sure it’s very sharp!
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Slicing knife – Long and narrow, this knife is designed to cut thin, even slices.
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Serrated knife – The teeth on a serrated knife cut through turkey breast easily
I prefer a long, sharp chef’s knife, but any of these knives will carve boneless turkey breast smoothly
Position the Turkey Breast
Place the boneless turkey breast on a cutting board or platter. Make sure it’s secure and won’t slide around as you slice it.
For stability, put a damp paper towel under the breast to hold it in place. With the breast perpendicular to your body, you’ll have the best leverage and control when carving.
Slice Against the Grain
Cutting against the grain of the meat produces short muscle fibers for tender, bite-sized pieces of turkey breast.
Look closely at the surface of the breast to determine which way the grain runs. Typically, it runs lengthwise down the breast. Then, make transverse slices across the grain.
Apply even pressure and use the full length of the knife blade in long strokes for the cleanest cuts. Resist sawing back and forth.
Portion the Slices
The thickness of the slices is up to you. For easy eating, I recommend slices between 1/4 to 1/2 inch thick.
After the first few slices, you’ll have a good feel for the thickness. Uniform slices stack neatly on a platter for beautiful presentation.
To portion individual servings, cut the full width of breast into slices, then cut the slices in half crosswise. About 4 ounces of turkey breast per person is ideal.
Carve Any Leftovers
If any turkey remains after plating the initial servings, slice the remainder against the grain.
Even if small or uneven pieces result, these carving scraps are perfect for turkey sandwiches and casseroles later. No waste!
Troubleshoot Carving Difficulties
Here are some common carving challenges and how to overcome them:
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Breast won’t stay still – Try a damp paper towel underneath for traction.
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Slices fall apart – Your knife may be dull. Use a sharp knife and gentle sawing motion.
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Messy shreds, not slices – Switch to a slicing knife and cut against the grain.
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Breast dries out – Cover with foil and let rest 5-10 minutes for juicier meat when carved.
With some practice, you’ll be an expert at carving boneless turkey breast for perfect slices every time. Let the carved breast rest a few minutes before serving so the juices can redistribute through the meat. Then slice and enjoy this tasty and versatile poultry!
Turkey Carving Tips
Here are some additional tips for smoothly carving boneless turkey breast:
Choose the Right Turkey Breast
Opt for a boneless, skin-on turkey breast between 2 to 4 pounds. Larger breasts are harder to manage when carving. Avoid pre-sliced deli turkey breast, which dries out quickly.
Cook Properly
Roast, grill, or pan sear turkey breast to an internal temperature of 165°F. Undercooked meat is difficult to slice cleanly.
Rest Before Slicing
Let roasted or grilled turkey breast rest at least 10 minutes before carving so juices redistribute. Less moisture is lost.
Carve on a Cutting Board
Secure the breast on a cutting board for safe, controlled slicing. Use a damp paper towel to prevent sliding.
Sharp Knife is Key
A dull knife requires more slicing pressure, causing meat fibers to tear unevenly. Honing steels or an electric knife sharpener keep blades sharp.
Cut Thin, Even Slices
Thin slices around 1/4 inch thick don’t dry out as much. Thicker slices may be juicier but cool down more slowly.
Slice Only What You’ll Eat
Carve the number of servings needed right away. Wrap and refrigerate the remaining breast, then slice as needed.
Save the Scraps!
Bits and end pieces make delicious turkey salad, soup, casserole, and sandwiches. Don’t discard them.
Make Turkey Stock
Simmer the turkey bones, skin and other scraps in water with vegetables to make a nutrient-rich turkey stock.
With the right knives and techniques, you can carve boneless turkey breast into perfect slices for holidays, Sunday dinners or anytime. Mastering the simple process allows you to showcase turkey breast at its best!
Expert Q&ASearch
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Carving a turkey breast correctly will help you get as much meat off the bone as possible. You’ll need to start by removing the legs, wings, and breastbone to give you easier access to the breast meat. Once that’s done, set the turkey breast-up on a plate or cutting board. Slice down along one side of the breastbone and ribs with a sharp kitchen knife. Pull the separated half of the breast off of the bone, then cut it into slices widthwise, or across the grain of the meat. Finish by repeating the same process on the other side. For advice on how to choose the best knife for carving a turkey breast, scroll down!
StepsPart
- 1 Place the whole turkey on a cutting board, breast-up, with the cavity facing you. Set your turkey in front of you on a large cutting board so the legs and thighs are closest to you. Cut through any strings holding the legs together with the tip of a sharp knife.[1]
- A sharp chef’s knife will be most useful for separating the turkey breast from everything else smoothly and easily.
- If you cooked only a turkey breast instead of a whole turkey, then skip down to the next method!
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2 Remove the legs and thighs with a sharp knife. Cut through the skin between the thighs and the breast. Push down on the legs and thighs to bend them away from the breast and expose the joints. Slice through the joints with a sharp knife and set the legs and thighs aside.[2]
- You can separate the thigh from the drumstick at this point by cutting through the joint that connects them if you want to carve up the thigh later as well.
- The knife should be big enough to slice all the way through in 1 slice.
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- 3 Pull out the wishbone with your fingers. Flip the breast around so the front is facing you (and still still breast-up). Reach into the neck cavity with your fingers, feel for the wishbone, and try to pull it out. Use the tip of your knife to help cut it free from the meat if you can’t pull it out right away.[3]
- 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.
- 4 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. Repeat this for the other wing to finish preparing the turkey breast for carving.[4]
- You can leave the wings intact to be eaten whole. They are the crispiest and least meaty part of a whole turkey.
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Boneless Turkey Breast
FAQ
Which way do you slice a boneless turkey breast?
How to Carve a Boneless Turkey Breast. Now that you have cut two breasts, place the breasts skin-side up on a cutting board. Using a knife, slice across the grain into slices of your desired thickness. Try not to saw back and forth as you work your way down the meat.
Do you cut turkey breast with or against the grain?
Slice against the grain! The most important part of carving the meat is to cut it the correct way. Cutting against the grain means cutting the meat opposite of the direction that the natural muscle fibers run.
What is the correct way to carve a turkey breast?
How to carve a turkey breast: Just above the thigh and shoulder joints, carve a deep horizontal cut through the breast toward the bone to create a base cut. Starting near the breastbone, carve thin slices vertically, cutting downward to end each slice at the base cut.
How do you carve a turkey breast?
How to carve a turkey breast: Just above the thigh and shoulder joints, carve a deep horizontal cut through the breast toward the bone to create a base cut. Starting near the breastbone, carve thin slices vertically, cutting downward to end each slice at the base cut. Do you carve a turkey breast with the grain or against?
How do you cut a boneless turkey breast?
Place the boneless turkey breast on a cutting board or platter Make sure it’s secure and won’t slide around as you slice it For stability, put a damp paper towel under the breast to hold it in place. With the breast perpendicular to your body, you’ll have the best leverage and control when carving.
How do you slice a cooked turkey breast?
Now slice for serving. I like to slice against the grain of the meat. Allow the cooked turkey breast to rest for at least 15 minutes under foil to allow the juices to redistribute. Using a sharp chef knife, run the knife alongside the breast bone. Using a chef knife, use long even strokes. If you are using a serrated knife use a sawing motion.
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.
Which knife is best for slicing boneless turkey breast?
A sharp knife is essential for clean cuts and maximum yield when slicing boneless turkey breast The best knives for the job are Chef’s knife – The classic 8 to 10 inch chef’s knife works well. Make sure it’s very sharp! Slicing knife – Long and narrow, this knife is designed to cut thin, even slices.
How do you cook a cooked turkey breast?
Allow the cooked turkey breast to rest for at least 15 minutes under foil to allow the juices to redistribute. Using a sharp chef knife, run the knife alongside the breast bone. Using a chef knife, use long even strokes. If you are using a serrated knife use a sawing motion. I would not be using an electric knife.