How to Carve a Turkey Like a Pro
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
14 servings (for a 14 pound turkey)
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Calories
96 kcal
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Course
Main Course
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Cuisine
American
How to Carve a Turkey Like a Pro
Description
How to Carve a Turkey Like a Pro outlines a precise method to break down a cooked turkey into its main portions. Starting with pulling and cutting through the joints, the legs and thighs are removed first. Following that, the turkey breasts are sliced off by cutting along both sides of the breastbone with long strokes, assisted by gentle pulling to free the meat without tearing.
The wings are next removed by pulling them away and cutting at the joints, with an option to remove wing tips which contain little meat. Finally, the drumstick is separated from the thigh for easier serving. This technique allows for neat carving with minimal waste, preserving both white and dark meat in presentable pieces.
The instructions are practical for turkeys around 13 pounds, with a recommendation for a larger platter if the bird is bigger. It also refers to food safety from the USDA regarding pink turkey meat, providing reassurance for carving decisions.
Ingredients
- 1 turkey roasted
- lemon slices; garnishes
- cranberries
- fresh herbs
Instructions
- Remove the legs and thighs by slicing through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
- Remove the breasts by slicing down on either side of the breast bone, using long strokes. As your knife hits the bottom, use your thumb to gently pull the breasts outward, continuing to slice down and out until the breast meat is removed. If needed, you can slice horizontally at the bottom of the breast from the outside to help remove it. Repeat this process on the other side and set the breasts aside.
- Remove the wings by gently pulling them away from the body and slice through the joint to remove it. You can remove the wing tips (there's really no meat here), then set aside.
- Separate the drumstick from the thigh by flipping this piece over so it's skin side down. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it. You'll have two pieces, the drumstick and the thigh.
- Remove the bone from the thigh by using your knife to slice around the thigh bone, preserving as much meat as possible.
- Carve the final pieces. Just slice against the grain for tender pieces of meat, and try to keep the skin attached to each piece.
- Arrange all of the pieces on a platter and add any garnishes.
Notes
- The recommended platter size is ideal for turkeys 13 pounds or less; larger birds need bigger platters.
- USDA guidelines clarify that pink turkey meat can be safe to eat; consult official information if concerned about doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (for a 14 pound turkey)
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 168mg | 7% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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