How to Carve a Turkey
User Reviews
5
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Prep Time
10 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
636 kcal
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Course
Main Course
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Cuisine
American
How to Carve a Turkey
Description
How to Carve a Turkey explains a step-by-step approach for carving a 14-pound roasted turkey placed breast side up on a cutting board. The process begins by removing the truss and progresses by taking off the wings at their shoulder joints and the whole legs at the thigh joints. Each leg can then be separated into drumstick and thigh sections. Afterward, the breast is carefully sliced along the breastbone, following bone curves to free the meat from the ribs. Slices can be cut thick or thin depending on preference.
The carving is done on one side fully before repeating on the other side to keep the workflow clear. The method ensures clean portions, ideal for serving on plates. Resting the turkey with foil tenting helps retain juices, which should run clear when carved. The meat carved this way is suitable for a family meal or festive occasion.
Practical tools include a sharp carving knife and a two-pronged fork for stability during slicing. Allowing the meat to rest after roasting for 30 minutes before carving improves juiciness. The detailed cuts near joints and along the breast allow for neat portions and help avoid waste.
Ingredients
For the turkey:
- 1 (14 pound) whole turkey roasted
Instructions
- On a large cutting board, place the turkey breast side up. Remove the truss. Begin carving one side of the turkey completely before moving on to the other side.
- Removing the wing: Pull the wing away from the body and slice through the skin to locate the shoulder joint. Cut through the joint to remove the wing.
- Removing the whole leg: Pull the leg away from the body and slice through the skin to locate the thigh joint. Cut through the joint to remove the entire leg.
- Separating the thigh and leg: Cut through the joint that separates the drumstick from the thigh. Serve these pieces whole, or carve them by cutting off the meat in thin slices parallel to the bone.
- Removing the breast: Cut along the breastbone while following the curvature of the bones. Using your hand or a carving fork, gently pull the breast meat away while using the knife to remove the meat from the ribs. Place turkey breast on the cutting board. For larger slices, slice the breast meat on an angle.
- Repeat with the second side of the turkey. Arrange cut portions on a serving platter and pass the gravy separately.
Notes
- Rest the roasted turkey tented with foil for 30 minutes before carving to let juices redistribute.
- Use a sharp carving knife and a two-pronged fork or hand to steady the bird while slicing.
- Carve one entire side of the turkey before moving on to the other side for easier handling.
- To carve the breast, start just above the thigh and shoulder joints with a horizontal cut then slice vertically from the breastbone downward.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Protein | 98g | 196% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 325mg | 108% |
| Sodium | 505mg | 21% |
| Potassium | 1010mg | 21% |
| Sugar | 1g | 2% |
| Vitamin A | 252IU | 5% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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