Step by Step directions to carve a turkey from Thanksgiving.com

How to Carve a Thanksgiving Turkey

Don’t stress, here are 5 easy steps to carve a turkey

Turkey carving in 5 easy steps

Carving a turkey is sometimes a little more nerve-wracking than cooking it. Am I right or am I right? You don’t want any of the meat to go to waste, but you also want to make sure the final product looks appetizing. Luckily, with just a few simple steps, your turkey can look as good as if it were carved by a professional chef.

How to carve a turkey infographic

Step 1: Prepare the turkey for carving

Once the turkey is out of the oven or deep fryer, let it sit for 30 minutes. This allows the turkey to cool while soaking in all the juices, which makes it both moist and easier to carve (and frees up your oven for reheating all those pre-made side dishes!). Then transfer the turkey to a carving board, breast side up, and cut off all the strings that were holding it together. Slice the neck of the turkey open and remove the stuffing. You’re now ready to carve!

Step 2: Remove the legs, or drumsticks

Using a knife, gently cut down both of the sides of the turkey to remove the legs. You will have to “pop” the legs out from their joints by applying pressure and then cut through the remainder of the joint with the knife. Once removed, place the leg vertically on your cutting board and slice the meat until all of it is removed from the bone. Repeat the process with the other leg.

Tip: If the turkey is too hot to handle, use paper towels or clean kitchen towels to protect your hands.

Step 3: Slice the thigh meat

Once the drumsticks have been removed and sliced, it’s time to slice the thigh meat. Free the meat from the bone and place the thigh skin-side-up on the carving board. Cut into slices and place on serving platter.

Step 4: Remove the wings

Remove the wings from the turkey with both a knife and a tight grip. Gently pull the wing away from the turkey while slicing the skin with your knife. Since the wings are small, you do not need to slice them down any further, but rather just place neatly on the serving platter.

Step 5: Carve the breast

Hold the turkey down steady with a carving fork in the hand opposite the hand that’s holding the knife. While holding the turkey down, make a long cut down the center of the breast. Cut down the side of each ribcage and remove the breast from the bone. Once each breast is detached from the ribs, lay on the carving board skin-side-up and slice into individual servings. Arrange the carved meat on the serving platter and you’re done!

Tip: Do not let your turkey meat sit out for more than two hours. Once the meal is complete, refrigerate or freeze the leftovers immediately.

 


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