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How To Carve A Turkey

Learning how to carve a turkey can be intimidating, but with the proper technique, you'll be able to do it like a pro in no time! This is an easier (and cleaner) step-by-step method of carving turkey that won't leave you feeling embarrassed on Thanksgiving in front of your friends and family. 

Prep Time
20 mins
Total Time
20 mins
Servings: 12 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 whole cooked turkey rested a minimum 20 minutes
  • Sharp carving knife chefs knife, or electric slicing knife
  • Knife sharpener or honing steel - a sharp knife is key!
  • Carving board with a well around it to catch juices
  • Large platter to fit the meat
  • Kitchen shears
  • Carving fork or large serving fork
  • Paper towels or rags to clean your hands knife, and cutting board between cuts
  • Protective food safe gloves optional

Instructions

    Cup of Yum
  1. First remove the legs and thighs by slicing through the skin that connects the leg and breast so that it separates. Pull the leg back and away from the breast, splaying it out to the side, then angle the joint upward until you feel it pop. You can push up on the joint from underneath if needed. Use your knife to remove the leg and thigh by slicing through the joint. Repeat on the other side. Place the legs and thighs on a plate and cover with foil to keep warm.
  2. Remove the wings by pulling and cutting them at the joints. I find they usually disconnect, leaving the drumette still attached to the breast. If this happens, place them on the serving platter and leave the drumettes until after you remove the breast. Remove the drumettes by pulling them away from the body and slicing through the joints, then use your knife to remove the meat from the bone. Transfer to the serving platter with the wings.
  3. Use your fingers to find the breast bone on the top of the turkey, then use long slow strokes with your knife to carefully slice down one side of the bread bone, following the curve of the bone, to remove the breast. Use your hand to pull the breast slightly outward as you slice to help it along. If you can't get the entire breast off this way, slice horizontally on the bottom to meet the top cut to remove the breast completely. Repeat on the other side, then go back in with your knife and carve off any remaining meat that was left behind on the breast bone. Place the breast meat on a plate and cover with foil to keep warm.
  4. Remove the turkey carcass from the cutting board and then wipe it down with a wet rag or clean paper towel.
  5. Take one leg and turn it skin side down on the cutting board so you can see where it separates from the thigh. Use your knife to wiggle into the joint as you gently pull the drum stick apart from the thigh, then slice through the meat to completely separate. Slice or pull the meat from the thigh bone and transfer it to the platter along with the drumstick, then repeat with the other leg.
  6. Place the breasts skin-side up on the cutting board and carefully, using long slow strokes, slice crosswise against the grain into ¼-1/2-inch-thick slices, trying to keep the skin attached to each piece. Use a large chef's knife or bench scraper to transfer the sliced breast to the serving platter and repeat with the remaining breast. Carve the breasts last so they stay warm.
  7. Garnish with herbs other decorations and serve immediately while it's still hot.

Notes

  • Use the tip of your knife or a pair of kitchen shears to remove any twine that's tying the legs together.
  • It's very important to make sure your turkey rests for at least 20 minutes, depending on its size, after removing it from the oven. This allows the juices to redistribute so they won't spill out everywhere when you cut into the turkey. It will keep the meat nice and juicy instead. It also makes the bird easier to handle when carving.
  • Make sure your knife is very, very sharp. A dull knife will make carving very difficult.
  • The turkey will start cooling down quickly as soon as it's cut, so it must be served immediately. Make sure all of the sides and other food is prepared and ready to be served before you start carving.
  • Who cares if the slices look perfect? Add more fresh herbs, citrus or seasonal fruits to the platter to add visual interest and hide imperfections.
  • The turkey will be very hot, so use a carving fork or large serving fork to hold the turkey steady as you slice.
  • If your hands are especially sensitive to temperature or if you don't want to ruin your nails, wear a pair of disposable gloves.
  • Reserve the turkey carcass for making stock or soup! If you don't have time to do it now, freeze for a later date.