How to Carve a Turkey

How to carve a turkey offers step by step instructions on how to pull off a Thanksgiving platter that’s more like a centerpiece than a chainsaw massacre. Here’s what to do to look like a pro.

How To Carve a Turkey

Year-Round Roasting | Weldon Owen, 2014

Chances are having to relearn how to carve a turkey each year ranks among the Thanksgiving rituals folks tend to dread the most, right up there with having to restrain your husband from arguing politics with your uncle and shushing your mother before she tells you yet again that she knows the perfect haircut for you. But here’s the thing. Carving a turkey actually isn’t that hard. It’s just a matter of knowing the most efficient way to carve a turkey by following the simple, step-by-step instructions we share below. Because not stressing about the carving affords you more patience for all those other holiday rituals, which in turn makes your Thanksgiving dinner—the turkey carving part, anyways—as Rockwell-ian as possible. Originally published November 18, 2015. —Renee Schettler Rossi

Divvy the carving into the following steps, doing them in the order below.

1. Remove the drumsticks.
Place the bird, breast-side up, on a carving board with the legs facing you. Using a carving knife, cut through the skin between the breast and the thigh. Locate the thigh joint and cut through it to remove the drumstick. Repeat on the other side. Leave the thighs on the bird to stabilize it while you remove the breast.

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2. Carve the breast.
There are two ways to handle the breast: either carve it in thin slices directly from the bird or first remove the entire breast from the turkey and then cut it crosswise into neat slices. Here are instructions for the latter. Just above the thigh and wing, carve a deep horizontal cut through the breast to the bone to create a base cut. Slip your knife alongside the breastbone and slice downward, parallel to the breastbone, to meet the horizontal cut. You should be able to remove the entire breast half. Place it on a cutting surface and slice it crosswise to cut into thick medallions. Repeat on the other side.

3. Remove the thighs and wings.
You’ve already cut around the thigh so you should be able to pry each thigh away from the joint fairly easily and then use the knife to slice the thighs from the bird. If desired, cut each thigh into thick slices. Next, locate the joint between each wing and the breastbone and cut through the joints to remove the wings.

4. Arrange the turkey on a platter or cutting board [Editor’s Note. That’s it. Your work here is done. All that remains is to graciously accept accolades from family and friends. That wasn’t so tricky, was it?]

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