Description
Master the art of slicing and presenting your roasted turkey like a professional with this straightforward carving guide. Perfect for Thanksgiving or any special occasion, this method ensures juicy, tender slices with beautiful presentation.
Ingredients
Scale
Turkey
- 1 roasted turkey (approximately 14 pounds)
Garnishes (optional)
- Lemon slices
- Cranberries
- Fresh herbs
Instructions
- Remove the legs and thighs: Slice through the skin between the leg and the breast. Pull back on the leg, laying it flat outward, and push up on the joint from underneath until you hear a slight pop. Cut around the joint and remove the leg and thigh completely. Repeat on the other side and set aside.
- Remove the breasts: Slice down on either side of the breastbone with long strokes. As your knife hits the bottom, gently pull the breasts outward using your thumb, continuing to slice down and out until the breast meat is removed. If needed, slice horizontally at the bottom of the breast to help remove it. Repeat on the other side and set aside.
- Remove the wings: Pull the wings away from the body gently and slice through the joint to remove them. Optionally, remove the wing tips as they contain little meat. Set all aside.
- Separate drumstick from thigh: Flip each leg piece skin side down. Slice through the meat and gently pull back on the drumstick to expose the joint, then slice through it, separating drumstick and thigh.
- Remove the bone from the thigh: Use your knife to carefully slice around the thigh bone, preserving as much meat as possible.
- Carve the final pieces: Slice all pieces against the grain for tender meat, keeping skin attached to each piece when possible.
- Arrange and garnish: Place all carved pieces on a platter and decorate with lemon slices, cranberries, and fresh herbs as desired for a stunning presentation.
Notes
- Practice makes perfect — don’t be intimidated; carving a turkey is easier than it looks.
- Use a sharp, sturdy carving knife for clean cuts and safety.
- Let the turkey rest for at least 20 minutes after roasting to retain juices and make carving easier.
- Keep the skin on each slice to enhance flavor and moisture.
- Remove wing tips as they have little to no meat and won’t be eaten.
- Save the carcass for making flavorful turkey stock or soup.
- Watch tutorial videos to improve technique and confidence.
Nutrition
- Serving Size: 1 serving
- Calories: 96 kcal
- Sugar: 1 g
- Sodium: 168 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 26 mg
