How to Carve a Turkey

Prep: 15

Cook: 0

Total Time: 15

Yield: 12 servings

Course: Entree

Cuisine: American

Calories: 303kcal

Author: Jessica Gavin

After spending hours cooking your Thanksgiving Day meal, now it's time carve the turkey and create a beautiful presentation.

Ingredients

▢ 1 roasted turkey

Special Equipment

Instructions

Rest the Turkey - Rest the turkey on the cutting board for about 45 minutes before carving. Do not cover the turkey with foil. It will make the skin less crispy.
Remove the Legs and Thighs - Cut off the twine or skin holding the legs together. Hold the leg with one hand, partially cut through the skin where the breast and leg meet. Pull the leg to the side, pushing it down away from the breast so the joint pops through. Cut the thigh meat off the carcass, cutting through the joint but not the thigh bone. Repeat with the other side.
Separate the Drumsticks - Cut through the skin between the leg and thigh joint until you cut all the way through, avoiding the bone. You can also rotate the joint so it pops out from the bone, then cut through the attached cartilage and skin. Serve the drumsticks and thigh meat as is, or slice them off the bone into pieces. Repeat with the other side.
Remove the Wings - Pull the wing away from the carcass, then cut where the joint meets between the wing and breast. Rotate the joint, so it pops out, then cut through the joint. If desired, cut to separate the drumette from the wing tips. Repeat with the other side.
Carve the Breast - Cut a slit down the middle of the breastbone. Continue to cut down one side until you hit the ribs. Pull the breast meat away from the carcass, cutting parallel to the ribs until the breast is removed. Repeat with the other side. Slice the breast meat crosswise into thin slices, about ¼ to ½-inch thick.
Remove the wishbone (Optional) - Locate the V-shaped bone near the inner neck cavity, connected to the thickest part of the breast. Use a paring knife to make small slices around the sides and top where the bones meet and connect to the cartilage on the plate bone. Carefully pull the bone out, remove the meat, wash, and dry.

Nutrition

Recipe Link

Recipe Video