Turkey Carving Instructions
Remove the legs and thighs
Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Using a paper towel, grab the leg and push down, separating the leg and thigh from the bird. Use your chef’s knife to slice through the joint.
Remove the drumsticks
Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board to slice later. Repeat with the other leg.
Remove turkey breasts
Find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece. Transfer to the cutting board.
Remove the wings
Using the chef’s knife, slicing through the joint to remove a wing, and transfer to the platter. Repeat steps 5 and 6 on the other side.
Slice the thigh meat
Work on the cutting board. Holding the thigh bone with tongs or a paper towel, remove the meat from the bone with the edge of the chef’s knife or paring knife. Slice thigh meat into manageable portions and transfer meat to platter.
Slice the breast meat
Using the tongs to steady the breast, position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter.
- Have a cutting board with a drip channel to catch all residual juices.
- Have a couple of knives, pairing, chef and carving knife for precise execution.