When it comes to carving the turkey, I am all about speed. I want to get it done, get it served and eat it while it’s hot. My preferred method of carving is to break the entire turkey down, then carve the white meat and dark meat.
How To Carve A Turkey
The first step in carving success… Sharpen your carving knife or chefs knife and grab some tongs or insulated gloves.
If You Truss Your Turkey or Tie The Legs
Place turkey on a cutting board
Carefully cut the string and remove from all part of the turkey
Throw string away so it doesn’t find its way into anything
Breaking Down The Turkey
Separating and Carving the Leg / Thigh
Carefully cut thru the skin between the breast and legs
Carefully push down on the leg/thigh to help dislocate the hip joint
Cut thru the join to remove the leg/thigh
Using tongs or insulated gloves, Slice the meat or using insulated gloves, pull the meat off the bones
Place onto serving platter and cover to keep warm
Repeat this process for the other leg/thigh
Separating and Carving the Breast
Find the breast bone and identify one side of it
Carefully slice thru the breast and down to the rib cage
Using tongs or insulated gloves, pull the breast slightly away from the center and using your carving knife follow the curve of the rib cage to remove the breast / wing
When you hit the wing joint, carefully cut thru the joint to fully remove the breast/wing
Slice the meat, be sure to carve against the grain
Place onto serving platter and cover to keep warm
Repeat this process for the other breast/wing
Published on 10/10/2022.
Always follow manufacturer's instructions before using any product.
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