Description
Learn how to carve a turkey step by step with this simple guide to achieve juicy slices, minimal waste, and a beautiful platter presentation—perfect for Thanksgiving or any special gathering.
Ingredients
1 fully cooked, rested whole turkey (12–14 pounds recommended)
Sharp carving knife
Carving fork or tongs
Large cutting board with grooves
Optional: kitchen shears
Instructions
- Let the turkey rest for at least 30 minutes after roasting to retain juices and make carving cleaner.
- Place the turkey breast-side up on a large, stable cutting board with grooves to catch juices.
- Remove the legs by slicing through the skin between the leg and body, pulling the leg away gently, and cutting through the joint. Repeat on the other side.
- Separate the drumsticks from the thighs by slicing through the joint connecting them.
- Remove the wings by pulling each one away from the breast and slicing through the joint.
- Carve the breasts by running the knife along the ribcage from one side of the breastbone to remove each breast in one whole piece. Slice the breast against the grain into even pieces.
- Carve the thighs into smaller serving slices, cutting across the grain.
- Arrange all the meat on a platter with dark meat on one side and white meat on the other for contrast and easier serving.
Notes
This method works for any size turkey, including smaller birds or even chickens.
An electric carving knife can speed up the process and ensure uniform slices.
For leftovers, carve the turkey completely and portion into containers for easy storage and reheating.
Garnish the platter with herbs, orange slices, or cranberries for a festive touch.
Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.
Reheat carved turkey covered with foil in a 300°F oven for 20–30 minutes, adding broth to keep it moist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: How-To
- Method: Carving
- Cuisine: American
Nutrition
- Serving Size: Varies
- Calories: Varies
- Sugar: 0g
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: Varies
- Cholesterol: Varies
