How To Carve
Whether celebrating the holidays or enjoying a casual dinner, using the right carving technique is essential to getting as many servings from your turkey as possible. Watch our expert Sue teach you all you need to know with this quick, simple tutorial.
Carving the Breast
- First, allow your cooked turkey to sit for about 20 minutes before starting to carve.
- Beginning halfway up the breast, slice straight down with an even stroke.
- When the knife reaches the cut above the wing joint, the slice should fall free on its own.
- Continue to slice breast meat by starting the cut at a higher point each time.
|Carving always begins with the utensils. Use a sharpened, straightedge knife and carving fork to carve your turkey.|
- Cut the band of skin holding the drumsticks.
- Grasp the end of the drumstick, place your knife between the drumstick/thigh and the body of the turkey, and cut through the skin to the joint.
- Remove the entire leg by pulling out and back, using the point of the knife to disjoin it.
- Separate the thigh and drumstick at the joint.
- Insert a fork in the upper wing to the steady turkey.
- Make a long horizontal cut above the wing joint through the body frame.
- The wing can be disjointed from the body, if desired.