The table is set, guests are ready to sit down and the question of the day is about to be answered. Who is going to carve the turkey? This year, don’t sneak out of the kitchen to refill your cocktail or realize you “forgot” something in the car. Raise your hand up high and say, “I’ll do it.” Just follow these easy steps, you’ll become a carving pro.
Step 1. Gather equipment.
Sharp knives are a must. Make sure to have a chef’s knife along with a boning knife. Grab a pair of tongs or a carving fork to move the turkey to the platter. Other items to have handy: a cutting board, platter, and paper towels.
Step 2. Cut the strings off legs.
Place the turkey on the cutting board breast side up. Find the string tied around the legs of the turkey.
Using the tip of your knife, remove the string.
Step 3. Remove the drumstick.
Slice in-between the breast and drumstick, making sure to cut as close to the leg as possible, until you reach the joint.
Applying pressure, cut through the joint and remove drumsticks.
Step 4. Place drumsticks on the platter.
Using your tongs, move the leg meat onto the platter.
Step 5. Separate thigh meat.
Cut through the socket joint with the tip of your knife and remove thigh meat.
Set aside.
Step 6. Remove the wishbone.
The wishbone is located at the front of the breast. Using your fingers, pull it out. Removing the wishbone will make carving the breast meat easier. Hold onto it to make a wish later.
Step 7. Slice breast off the turkey.
Position you knife along one side of the breastbone. Follow the contour of the breastbone and cut as close to the bone as possible.
While slicing, use your other hand to hold breast meat.
The meat should remove easily. If it does not, angle your knife horizontally and cut into the breast meat until you reach the cavity. Use your other hand to hold meat in place.
Remove breast from turkey. Set breast meat aside. Repeat on other side.
Step 8. Remove wings.
Using your knife, slice through the joint and remove the wing. Repeat on other side. Set wings onto the platter.
Step 9. Slice thigh meat.
With tongs, hold the thigh meat.
Using your knife, gently cut meat away from the bone.
Move to the platter.
Step 10. Slice breast meat.
Using tongs to hold the meat, bias cut the breast meat.
Slice against the grain and make sure to keep the skin attached.
Transfer cut meat to a platter.
Step 11. Serve!
