With these helpful tips and tricks, carving a turkey has never been so easy! This is the best way to carve a turkey for the holidays.
Cook Time: 25 minutesminutes
Total Time: 25 minutesminutes
Servings: 16
Equipment
Sharp chef's knife, carving knife, or electric knife
Large cutting board (I prefer rimmed)
Ingredients
1roasted turkey(rested 30 minutes)
Optional: Fresh herbs for platter such as rosemary, sage and parsley, cranberries and sliced lemons
Instructions
After the turkey has rested 30 to 45 minutes, transfer the turkey onto a large cutting board (I prefer rimmed). Grab a sharp chef's or carving knife and keep paper towels or a towel on hand to help with any juice.
Remove leg and thigh
Slice through the skin closest to the thigh to remove the leg from the body. Cut through the joint, angling the knife towards the bone. As soon as you hit bone, bend the thigh backwards until there’s a pop and you can see the joint. Slice through the joint to separate the leg and thigh from the backbone. Repeat with the second side.
Remove wishbone
Cut the wishbone located between the neck and breast of the bird away from the body, being careful as it will break easy.
Remove breast
Slice directly across the top of the bird along the breast bone. Slowly cut down along the rib bone and remove meat in one big piece. Repeat with other side.
Remove wings
Pull the wing as far as you can back until you hear a pop. Slice at the joint. Remove wing from drumette.
Slice the meat
Cut the thigh meat (darker meat) off the bone and into smaller slices. Slice the breast meat against the grain and at an angle into slices. You can leave the skin on, if desired. Use a spatula or tongs to lift the sliced meat onto a platter.
Arrange the meat and decorate with fresh herbs, cranberries, and lemons, if desired. Serve right away or cover with aluminum foil until ready to serve.
Notes
Note: If not serving right away, you can cover the turkey with foil and place in the oven at 125°F. However, I prefer to carve the turkey just before serving.