Make sure you put the perfect finishing touch on your meal with the right carving technique. They can make a world of difference in no time at all. Carve a beautiful Butterball® by following four simple steps.
Cut band of skin holding drumsticks. Grasp the end of the drumstick. Then place a knife between drumstick/thigh and body of the turkey, and cut through skin to joint. Remove 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 fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice should fall free on its own.
Continue to slice breast meat easily by starting the cut at a higher point each time.
- Use a straight-edged, sharpened knife for easier carving. See a complete selection of knives in our recommended Must-Haves.
- Don’t forget to check out our Carving Video for a quick and easy guide.
- Make sure your table is as pretty as a picture with a beautifully garnished main dish. Follow our easy steps on how to Garnish.