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How to Carve a Turkey

Wondering how to carve a turkey? It's easy once you know how! No need to wait for Thanksgiving to enjoy an oven roasted turkey. I'll walk you through step-by-step how to carve a turkey. PREP: REST THE TURKEY Once your turkey has finished roasting in the oven you’ll want to let it sit at room temperature, tented with foil or parchment paper, for 30 minutes. This helps to lock in the juices, resulting in moist turkey meat. The juices should run clear. After resting, the turkey should be cool enough that you can use your hand to hold it while carving it. TOOLS You’ll need a good sharp knife. Thus can be a serrated knife, a carving knife, or in my case, a sharp chef knife. You may also want to use a two-pronged fork or a pair of tongs. I’m just going to use my hand, which is an option as well. CARVING SURFACE Carve the turkey on a large carving board, ideally using one with a draining channel around the edge to collect any turkey juice. I initially let my turkey cool on a rimmed baking sheet to collect the juice, which I saved to make gravy. I do not recommend carving the turkey at the dinner table. It’s a messy process, so I find its best to do this in the kitchen and bring the carved turkey plated to the table. CARVING: 1. Place the turkey breast side up. Use a pair of kitchen scissors to snip off and remove any trussing string. 2. Remove the legs. Pull one leg away from the body and slice through the skin to find the joint. Cut through the joint to remove the whole leg. Repeat on the other side. 3. Remove the wings. Pull one of the wings away from the body and slice through the skin to find the joint. Cut through the joint and bend the wing back to remove. By the way, if you're wondering which part of the turkey is the white meat vs. dark meat, the turkey breast and wings have white meat and the legs and thighs have dark meat. 4. Remove the turkey breasts. Between the shoulder and thigh joints, use your knife to make a deep cut through the breast toward the breastbone. Cut along the side of the breastbone and follow the curved shape of the rib bones. Use your hand or a carving fork to carefully remove the entire turkey breast. Repeat this on the other side. 5. Separate drumsticks from thighs. Slice through the joint that connects the thigh and drumstick. I’ll show you how to remove the bone from the thigh so we can slice it. The drumsticks look nice when left whole for presentation. 6. To slice the turkey breast, place it on a cutting board. Slice the turkey breast on an angle against the grain. A sharp knife will help keep the skin attached to the breast meat. Make the slices as thin or thick as you like. An electric knife can help to create more thin slices. PLATING: We’re going to arrange the cut turkey meat on a couple of platters and pass the gravy separately. 1. Use one or two platters to arrange the turkey. If you have a larger group, serve two platters, one on each end of the table. 2. Gather your garnishes for the plate. I’m using chopped kale leaves, mandarin oranges that have been sliced in half, and fresh cranberries. You can also use fresh figs, fresh thyme, sage or rosemary, pomegranates, sliced pears or apples or clusters of grapes. #howto #howtocarveaturkey