Learning how to carve a turkey is easy when you have step-by-step photos. Grab a sharp knife, a large cutting board and your confidence. We are going to do this together.
This technique will work for a whole smoked turkey, oven roasted turkey but you are going to have to adjust your technique if you are carving a spatchcocked turkey.
Carving a whole Thanksgiving turkey is not what the Norman Rockwell painting makes it out to be. Carving turkey takes about 15 minutes for beginners. Allow yourself ample time to allow the bird to rest on a cutting board tented with aluminum foil for 15 minutes and then time to carve it before serving.
Step-by-Step Guide to Carving a Turkey
- Rest the turkey - Allow the turkey rest for a minimum of 15 minutes. Resting the bird allows the juices to redistribute back into the meat.
- Carving Station - Place a large cuting board on a flat surface. For added stability place a moistened paper towel under the cutting board. Have a sharp chef knife and a serving platter at the ready. I am not a fan of cerated electric knives. I feel they shred the meat more than cut it. Place the whole turkey in the center of the cutting board and remove any of the fruits and vegetables that may be in the cavity.
- Remove the leg, thigh and wings - Slice down and around the skin that connects the breast and the leg or drumstick until you hit bone. Pull the leg away and down until the joint pops out. Use the tip of your knife to slice through the connecting tendon if it does not release on its own.
- Remove the thigh - Run the knife between the thigh and the backbone to slice through and remove the leg piece. Transfer to your serving platter.
- Cut off the wings - Pull the wing back and slice through the joint and tendon. Slice the rest of the wing away from the turkey.
- Remove the turkey breasts - To remove the turkey breasts in once piece, slice through the skin along the breastbone from the neck joint and the wishbone first. Then using a slicing motion slice through the breast meat, along the rib bone, removing as much meat as possible. Follow these detailed instructions on how to carve a turkey breast.
- Repeat on the other side.
- Slice the meat - To carve the turkey breast slice against the grain sliding the chef kinfe under the sliced breast and lift as one piece, transfering to a serving platter.
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Turkey Preparation Essentials
How to serve a carved turkey
Once you start carving turkey the clock is ticking. Carving will start the cooling process of the turkey and should be started as the rest of your side dishes are heading to the serving table. Place the pieces artistically on a platter and take it to the table to serve your guests.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
FAQ's and Tips
Make sure you have a wooden cutting board large enough to hold your Thanksgiving turkey when carving it. Some people like to have a built-in groove around the perimeter of the board to catch any excess juices that may be released as you carve it. Garnish your carved turkey with fresh parsley sprigs, fresh sage leaves, cranberries or other slices of fruit.
How To
More lessons on how to learn lessons in the kitchen.
- How to carve a turkey - Grab a sharp knife, a large cutting board and your confidence. We are going to do this together.
- How to freeze strawberries - Learn how to freeze strawberries and preserve your fresh strawberries for smoothies, baked goods and other strawberry treats year round.
- How to can diced tomatoes - Follow these step by step simple instructions, with just 2 ingredients, and you have preserved garden fresh tomatoes to use in a variety of recipes.
- How to cook broccoli - There are several easy ways to cook broccoli. I will teach you how to blanch, steam, boil, broil and sous vide fresh broccoli florets with simple step-by-step instructions.
Related Recipes
Ingredients
- 15 Pounds (6 ⅘ kg) Turkey roasted
Instructions
- Rest the turkey - Allow the turkey to rest for a minimum of 15 minutes. Resting the bird allows the juices to redistribute back into the meat.15 Pounds (6 ⅘ kg) Turkey
- Carving Station - Place a large cutting board on a flat surface. For added stability place a moistened paper towel under the cutting board. Have a sharp chef knife and a serving platter at the ready. I am not a fan of cerated electric knives. I feel they shred the meat more than cut it.
- Remove the leg, thigh and wings - Slice down and around the skin that connects the breast and the leg or drumstick until you hit bone. Pull the leg away and down until the joint pops out. Use the tip of your knife to slice through the connecting tendon if it does not release on its own.
- Remove the thigh - Run the knife between the thigh and the back bone to slice through and remove the leg piece. Transfer to your serving platter.
- Cut off the wings - Pull the wing back and slice through the joint and tendon. Slice the rest of the wing away from the turkey.
- Remove the turkey breasts - To remove the turkey breasts in once piece, slice through the skin along the breastbone from the neck joint and the wishbone first. Then using a slicing motion slice through the breast meat, along the rib bone, removing as much meat as possible. Follow these detailed instructions on how to carve a turkey breast.
- Repeat on the other side.
- Slice the meat - To carve the turkey breast slice against the grain in ½" slices, sliding the chef kinfe under the sliced breast and lift as one piece, transferring to a serving platter.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Allyssa says
This turkey is super tasty and delicious! Fam really loves it, will surely have this again! Thank you so much for sharing this amazing recipe! Highly recommended!