Learning how to carve a turkey breast is a skill that is needed not only at Thanksgiving or Christmas but any time you are carving poultry. Follow these easy instructions for turkey breast carving success. The same skills on how to carve a turkey breast can be applied to chicken, duck and other poultry.
Before you carve your turkey you are going to want to learn how to thaw a frozen turkey and then use my turkey brine recipe for a perfect juicy turkey recipe any day of the year. New this year: how to sous vide a turkey breast!
How To Carve A Turkey Breast
You have successfully transferred your bird to your serving platter. This one happens to have a slight lip on it in case there are any juices that want to run out. Speaking of juices running…you want to be sure to let the bird rest for at least 15 minutes to let the juices calm down a bit and redistribute back into the bird. If you were to puncture the bird or cut off a piece as soon as it came out of the oven you will have all your yummy juices on the serving platter and not in your meat.
Be sure to read up on these other Turkey recipes:
- Easy, Juicy, Oven Roasted, Brined Thanksgiving Turkey Recipe
- Easy Thanksgiving Turkey Brine Dry Mix Recipe
- How To Easily and Safely Thaw a Frozen Thanksgiving Turkey
Carving A Turkey Breast
- Run your knife along side of the breast bone.
- Some people prefer a serrated knife but have a sharp chef knife that I like to use. The choice is up to you.
- If you are 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. In my opinion they just shred up the meat.
Follow the bone all the way to the serving plate.
Bring your knife around to the front and connect where you started carving at the top of the breast bone. Cut down the ribs.
Follow it around and down to the bottom to connect to the bottom of the first breast bone cut.
Now pull the meat away from the carcass.
Pull and cut away the meat as needed. It should basically fall off at this point. There will be bits and pieces that will still be connected but those can be separated with a quick knife stroke.
You did it!
Now do the same thing on the other side of the bird.
The extra bits of meat can be pulled off and served or just leave it on there till you clean the rest of the carcaus after the meal.
Now slice for serving. I like to slice against the grain of the meat.
More Turkey Posts:
Here are my simple tips on how to easily thaw your Thanksgiving turkey using the cold water method. It is very important to safely thaw a frozen turkey. Nothing will make a Thanksgiving meal take a turn for the worse than a turkey that has not been thawed fully or one that has been improperly thawed.
Brining meat, in this case your Thanksgiving turkey, is the process of soaking the meat in a salt water solution that is full of other flavors. The salt water will help the meat to retain moisture. We all love a flavorful, moist Thanksgiving turkey and this is how I prepare my Thanksgiving turkey each year.
I thought for sure everyone started their Thanksgiving turkey in a brine. To me, that is an easy way to guarantee (or almost guarantee) a juicy, flavorful Thanksgiving turkey when you roast it in the oven. Let me walk you through, step by step on how to thaw, brine and roast a delicious Thanksgiving turkey. Once you learn these few easy steps for my Thanksgiving turkey recipe, you will be all set to create delicious Thanksgiving memories around the table.
How To Carve A Turkey Breast
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