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How to Carve a Turkey in 3 Easy Steps

How to Carve a Turkey in 3 Easy Steps

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If you think turkey carving is unnerving, we’re about to make your holidays a breeze. Guaranteed!
Believe it or not, it only takes 3 easy steps to carve and platter a turkey to picture perfection. Here’s how, but before you start, remember these tips:

• After removing it from the oven, let your bird sit on the cutting board for 15 to 30 minutes before cutting. This way the juices will settle nicely, rather than running onto the cutting board and drying out the meat.
• Use a carving knife, such as our CHICAGO CUTLERY® FUSION™ 8-INCH SLICER/CARVER KNIFE. This knife has a long, narrow blade, perfect for slicing turkey. It’s much easier than using a chef’s knife.
• While waiting, slip a damp kitchen towel or paper towel under the board. This will keep it from sliding on the counter or table.

STEP 1: REMOVE THE LEGS AND THIGHS

When a turkey is fully cooked, the legs and thighs will just about fall off. Simply pull the leg bone gently away from the bird’s body until it pops out of the socket. Cut through the socket area with your carving knife. Repeat on the other side.
Separate each thigh from the drumstick by cutting through the joint that connects the two. If you can’t locate the joint, just wiggle the two pieces to find it. Once separated, cut slices of meat from the thigh, running your knife parallel to the bone.

STEP 2: REMOVE THE TURKEY BREAST

White-meat lovers will thank you for the delicious slices you’ll cut to perfection. Cut off the breast meat into two large chunks. Start near the breastbone, slicing down and out, as close as you can to the bones.

STEP 3: SLICE BREAST MEAT

Slicing breast meat right off the bird may look classic, but is no match to slicing it after it’s off the bone. Just cut each of your large breast meat chunks into thin slices by cutting against the grain. Slice them thick enough that the nicely browned skin stays attached to each piece.

That’s it. Done. Seriously!

Separate and arrange your turkey meat on a platter in a classic style (above), or add your own personal touches.
Now that wasn’t so bad, was it?