How to Carve a Turkey

After hours of preparation and anticipation, make sure to carve the turkey in a way that preserves the flavor and texture of the meat.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Aluminum Foil
• Turkeys
• Carving Knives
• Curved Meat Forks
• Cutting Boards
• Electric Carving Knives
• Serving Platters

1. Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.

2. 

   Slip your knife into the joint to separate thigh from body on each side.

3. 

   Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).

4. 

   Running your knife along the bone, separate the meat from the thigh and drumstick'try to get as much as possible in one piece.

5. Cut thigh and leg meat into thin slices.

6. 

   Use your knife to find where the wings and body connect.

7. 

   Slip your knife into the joint to separate wings from body on each side.

8. 

   Carve thin slices off one side of the breast, cutting parallel to the breast.

9. Repeat with the other side of the breast.

Tips & Warnings

• If you are carving soon after roasting, cover the turkey with foil and let it stand for 15 minutes first.

• Cut dark meat before light meat, as it will stay moist longer.

• The key in removing thighs, legs, and wings from the turkey carcass is to run your knife along the carcass until you find the places where bones meet. By cutting between joints, and not through bones, you can disconnect bones without much fuss. If you try to saw through a bone, though, you'll take a long time, even if your knife can do it, and make a mess in the process.