How to Carve a Turkey

Carving a turkey can be a bit daunting – you’ve produced this golden brown perfection, and your guests are ready to partake, yet it can be confusing on how to start. No fear – it’s not a difficult process. All you really need is a very sharp knife, and a little know-how, and your turkey will be carved up and served in no time flat.


Although Norman Rockwell rather raised expectations with the painting of the turkey about to be carved at table, don’t feel like you have to meet that particular standard. You certainly can if you wish – but carving in the kitchen, arranging a pretty platter, and delivering that to the table is a good bit less stressful. A note here – I often make two smaller turkeys rather than one large one, since I serve lots of people and always want leftovers. Think about placing one whole one on the table for the ‘ta-da!’ moment, and carving the second one in the kitchen. This takes a lot of the pressure off and reduces stage fright, and you can carve the second turkey at the table in leisure while your guests are dining on the first.
No matter where you choose to carve though, you’ll follow just a few easy steps. Here they are:


Make sure your turkey has rested for at least 20-30 minutes after removing it from heat. This allows the juices to redistribute throughout the meat, keeping the meat juicy. It also makes it much easier to carve, You must have a very sharp knife – either a good chef’s knife or a 8-10 inch knife with the minimal serration. Not a bread knife – the serrations are far too large. If you use a serrated knife the serrations should be tiny, although a chef’s knife is the best bet. Also warming your serving platter will help make sure you get to the table with perfect servings. Place the turkey on a cutting board with the breast side up. Start by removing the legs and thighs.

Grasp the end of a drumstick, and pull it gently away from the bird to expose the joint at the thigh and back. Insert the tip of your knife into this joint – it should separate easily with very little pressure. Slice the skin away at the joint and set the leg/thigh aside. Repeat with the other drumstick and thick.

Rotate the turkey and repeat the process to remove the wings. Wings are very nearly impossible to carve after this – but kids (and adults!) tend to love to nibble on them for their extra crispy skin, so they can go right on the platter. You’re ready to carve the breast now – and this again is simple. Position the turkey lengthwise away from you. You’ll want to make an initial cut at the bottom of the breast – gently feel with your fingers to find the ‘bottom’ of the breast – where the meat meets the bones of the back. Make a vertical cut at the bottom of the breast as close to the bone as possible, and remove the knife. Now you’re ready to make slices – starting at the outside of the breast, make thin vertical slices down until you’ve hit the vertical cut you made at the bottom of the breast. Each slice will separate easily. Catch each slice as it comes off and you can arrange them in a fan pattern on your platter for a gorgeous presentation. Continue slicing until you’ve run into the breast bone. Rotate the bird and repeat with the other breast. You can certainly serve the drumsticks whole if you wish, although they are simple to carve as well. Simply place the leg on the cutting board, and slice thin pieces of the dark meat off. Rotate the leg as you hit the bone until you’ve carved all ‘four’ sides of each drumstick. Thighs are simple as well – place it skin side up on the board and make thin slices from the sides away from the bone.

That’s it! Carving a turkey is not difficult, although like anything else the first one is often the most daunting. Have no fear though! Follow these simple steps and you’ll have success every time!